Red Chile Enchiladas

This recipe for traditional or christmas style red chile enchiladas comes courtesy of one of our valued customers. We'd like to extend a big thank you to William and Stacy Layman for allowing us to post it online. Start by cooking a whole chicken in boiling water with celery, onion, and bay leaf until the leg falls off when grabbed. Remove chicken, cool and take meat off. Strain liquid, retain, toss the rest. Once you have your protein prepared, you can move on to the sauce itself.

The Red Chile Sauce:

Saute finely chopped onion in oil (1/4 cup onion, 1/8 cup oil) add chopped garlic, 1/4 cup flour add 1 tbs cumin 1 tbs ground coriander 2 tbs oregano bubble on med low to make a paste Add 5 cups chicken liquid, 1 cup ground red chile. Next, boil and continually stir to prevent the bottom from scalding. Turn down to simmer. At this point some people add the following to their red chile enchiladas:
  • -Chocolate Mole' Honey Tomato Paste (Optional)
  • -A little dark chocolate and honey (Optional)
  • -salt to taste
Cook 1-2 hours and stir your red enchilada sauce often.

The Red Chile Enchiladas:Red Chile Enchiladas

Chop cleaned chicken add to 1-2 cups chicken liquid (add 5-8 chopped green chiles for christmas style at this point) add oregano, cumin, salt, pepper cook on low to combine flavors. Heat oil in skillet to medium lightly fry 1-2 dozen corn tortillas (depending on size of chicken) set aside softened tortillas to cool. Roll strained meat mixture in tortilla 1 1/2 inch diameter - optional cheese Lay in baking dish, cover w/red sauce Cover top w/cheese -cook at 350 20 min. Serve the red chile enchiladas with sour cream, salsa, etc (substitutions may be made - depending on availability). For best results, make these red chile enchiladas using our fresh or frozen hatch green chile and our fresh red chile . We ship only the very best of what we grow so its guaranteed to be good. Besides, starting with the best ingredients always helps, right?


  • I make this and you will love it
    King Hatch chicken casserole
    1 can of cream of mushroom soup
    1 can of cream of chicken soup
    8 oz sour cream
    1 large red bell pepper diced
    1 medion onion diced
    1/2 cup roasted peeled and chopped hatch green chilies
    2 cans of Rotel tomatoes with chile
    2 large roasted chicken breast shredded
    2 teaspoons chili powder
    2 teaspoons cumin
    1/2 teadpoon oregano
    12 corn tortillas
    1 tablespoon olive oil
    12 oz colby jack cheese divided into 6ozs.

    First spray skillet with Pam and cook each tortillia on each side for about 30 seconds set aside.

    In thet same skillet add olive oil in medium flamed skillet add onions and bell pepper until onions are transluscent. In a large bowl add all ingredients except tortillas. Mix well.
    Take 9×13 pan and line with 6 tortillas then pour chicken mixture over tortillas then layer with cheese then top with the ladt 6 tortillas, chicken mixture and top with cheese. Place in Preheated 350degrees oven bottom shelf bake 40-45 minutes. Let rest 30 minutes then cut into squares … Serve with your favorite salad and enjoy!

    Carolyn Arorash
  • This is a great recipe to give it a try during Christmas holidays! I am sure that everyone enjoys this dish!
  • OK guys – where is the recipe for green chili enchilada sauce? I have all kind of Hatch green chilies in my freezer – just waiting.

  • There is no substitute for Hatch Green Chili. I am glad to see this post, especially the free recipe. Thank you. I have 30 lbs roasted mild green chills in my freezer— this year’s crop!

    Thank you.

    Susan Brandon
  • Beverly,

    What recipe are you referring to?


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