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.
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:
Cook 1-2 hours and stir your red enchilada sauce often.
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?