Hatch Green Chile Enchiladas

Green Chile Enchiladas

1 cup roasted, chopped green chiles
2 tablespoons olive oil
1 1/2 cups water
2 chicken bullion cubes
2 tablespoons flour
2 cloves garlic, minced
1/2 teaspoon ground oregano
1/2 teaspoon cumin
1/4 teaspoon pepper
1/2 small onion, finely diced
6 flour tortillas (not large)
1 package mixed Tex-Mex cheese (or favorite mix)
1 1/2 pounds chicken, thawed
* Black beans are a great extra ingredient or use as a substitute for meat
To make sauce: Heat olive oil in skillet over medium heat then add onion and garlic and saute on low-medium heat for 5 minutes
Without letting onions brown, raise heat to medium and slowly stir in flour and spices, stirring for 2 minutes
When it just begins to color, remove from heat and add water and bullion cubes, stirring constantly
Add chopped green chile and bring to a boil, cover and simmer on low for about 30 minutes, stirring every 10 minutes
While sauce is cooking, pan cook or grill chicken in desired spices
Now, wrap chicken, cheese mix and some sauce in tortillas and place in baking dish and smother with more sauce and a little more cheese
Bake at 350 F for 30 minutes

Green Chile Meat Enchiladas

½ lb lean ground beef 1 T flour 1 Can Cream of Mushroom Soup 1 dozen corn tortillas (cut in ¼) 1/2 lb. grated Monterey Jack cheese 2 Cups of green chile, roasted, peeled and chopped 1 C Milk 1 small diced onion Cook ground beef in a large skillet on medium high until brown. Sprinkle 1T flour over beef and stir. Next add green chile, soup, and milk to mixture. Stir until hot and bubbling. Next add raw flour tortillas to mixture and stir until flour tortillas are soft. In a casserole pan layer cheese and mixture until the mixture is gone. Bake uncovered in 350 degree oven for 20-30 minutes. In the last 5 minutes, sprinkle top with cheese. Remove when enchiladas are thick and cheese has melted completely. Let cool for 10 minutes before serving.

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