So delicious are they both! You can cover if you really like them cheesy, but remember ou have cheese in the filling. Here’s a link for the village of Hatch which is considered the Chile Capital of the World! New Mexico Hatch Green Chile Beef Enchiladas. For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. That’s usually what I order because I want a little taste of both! Heat a skillet to medium high, add a little oil and quickly add your tortillas to soften and remove quickly to paper towels to drain. The traditional way to use the corn tortillas is to dip them in hot oil for a few seconds, drain and then start building the casserole. The green and red chile both come in mild, medium and hot. An alternative to this method is to wrap the tortillas in damp paper towels and microwave for 30 – 45 seconds. The Red sauce is from Hatch green chile that has been allowed to ripen, turn red and then dried. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. New Mexico Hatch Green Chile Beef Enchiladas are a favorite in our home and it is no secret that the 2 Spoons love Mexican food whether it be our beloved Tex-Mex or New Mexico style which is different when it comes to the sauces. Serve with rice, beans or potatoes and Enjoy! This dish is a great family and party dish. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Cannot wait for you to try this recipe. Delicious! http://www.villageofhatch.org. Once softened, sprinkle in flour to thicken the mix and make a roux. New Mexico Hatch Red Chile Sauce », https://www.the2spoons.com/a-favorite-new-mexico-hatch-green-chile-sauce/. I usually get a medium and a mild and maybe a few bags of hot and mix until the right heat for a dish. Many people take it for a pot luck party and it is a hit. It’s beginning to look a lot like Christmas…..as in these Christmas Enchiladas like they call them in New Mexico. Heat a large skillet with a little oil. Garnish … Get a large baking dish or individual plates if you prefer. Use warm or refrigerate for later use. Cheddar cheese or a combination of cheddar and Monterrey jack, Red chile sauce either made from dried red chile or you can purchase already prepared Hatch red chile enchilada sauce which I did, can Hatch Red Chile Enchilada Sauce, heated in a small saucepan, You can make from scratch from dried chiles, which I do many times, but this is a good substiture when you are in a hurry. I’ll be posting a new recipe for the red chile soon so you too can make Christmas Enchiladas. This simple Bolognese over pappardelle is just that – simple and easy. Leave stand for another 5 to 10 minutes before serving. Pour mixture over the enchiladas. salt and pepper to season the ground beef. I think you will love it. Filed Under: Main Course, Cheese, Dinner, Lunch, Mexican, New Mexico cuisine, Sauces, Sauces, TexMex Tagged With: beef enchiladas, hatch green chile, hatch green chile beef enchiladas, new Mexico, new Mexico Hatch green chile sauce. When you think about Bolognese you think about a long process of hours of cooking. Green chile sauce is made from roasting fresh Hatch green chiles. Spread the chicken over the tortillas and then pour half of the chile sauce mixture over layer, spread with a spoon or spatula, add half of cheese to top. Put a good portion of the cheese down the middle of the enchiladas. I actually add the last layer (top) of cheese right away. Add the cumin and oregano if adding. Preheat oven to 375˚ Spray bottom of glass baking dish with oil. Add the water and the frozen green chile. 1 13 oz Frozen New Mexico roasted green chile; 2 tbsp Vegetable oil; 1/4 Onion, chopped; 1 clove Garlic, minced; 1 cup Water; 1 tsp Salt; 1/4 tsp Mexican Oregano … Take each tortilla and add about 2 tablespoons of the meat mixture with a good pinch of cheese and roll them up. My mom used to say that rolling them was a waste of time and unnecessary. Sometimes we make beef enchiladas with a red and green sauce which is called Christmas in restaurants in New Mexico. Just ask any New Mexican if they like Green Chile Chicken Enchiladas, and you’ll get an astonishing response. Personally, I don’t think I’ve seen leftovers in my entire life! Here’s a link for the village of Hatch which is considered the Chile Capital of the World! They are grown in Hatch New Mexico and you can’t duplicate these growing them anywhere else. Heat the vegetable oil and saute the garlic and onion until the onion is translucent. https://www.positivelysplendid.com/green-chile-chicken-enchiladas Ladle the red chile down one side of the rolled enchiladas and the green chile down the other side. This simple Bolognese over pappardelle is just that – simple and easy. Warm the oil in a heavy saucepan over medium heat. I don’t put foil over the casserole at all and just bake it for 30-40 minutes until bubbly and the top layer of cheese browns up a bit. Stacked enchiladas (red and green chile) are actually a traditional New Mexico staple. Place the enchiladas in the hot oven and cook just until your cheese has melted. Looks like the dog is going to have to eat his own food tonight! Roll the tortilla with the seam side down and place in the baking dish or in a plate. Stir in the flour and continue cooking for another 1 or 2 minutes. Bring the mixture to a boil. Serve with Mexican rice and beans, your favorite salsa if you like, a side of tacos….you will love this and they will become a family favorite. Green chile sauce is made from roasting fresh Hatch green chiles. At that point, you’ll definitely want to try some of these enchiladas if you haven’t already. You can garnish with sour cream, guacamole, shredded lettuce and chopped tomato. Mix in the chile. It’s been a wild …, Here’s one of those New Mexico recipes that are made …, New Mexico Green Chile Season 2020 Albuquerque, New Mexico – Globally, …, Albuquerque, New Mexico – Globally, people have been anticipating New Mexico’s …, https://www.youtube.com/watch?v=il-DfwGxGJY, https://www.youtube.com/watch?v=d9Q00w7Sn3E, https://www.youtube.com/watch?v=eefsKi8-haU, https://www.youtube.com/watch?v=7O_DLP3jpqA, 2 1/2 Cups shredded cooked Chicken Seasoned with Onion and Garlic. Copyright © 2020 The 2 Spoons on the Foodie Pro Theme. Add the meat and onion to a skillet, along with a little salt and pepper, and cook until the meat is browned and the onions are translucent. Blend the chile, chicken stock, and heavy creme until smooth. Not only is Mexican food delicious everyday but it’s a very popular menu for Christmas gatherings!! Add cheese down the middle of your enchiladas. New Mexico style uses a green enchilada sauce and a red enchilada sauce. Lay them in a heatproof dish that you can stick under the broiler. If you need to warm on the stove a bit to make smooth that is ok, set aside. Don’t get me wrong, that is a beautiful Bolognese and it is what I always make, but you know, during hectic times, short cuts really matter. We love Hatch chile and these enchiladas showcase both of them. Here’s the link for that post: https://www.the2spoons.com/a-favorite-new-mexico-hatch-green-chile-sauce/. Ovens may vary so check at 30 minutes. For the Hatch Green Chile Sauce . Bake in preheated oven for 20 minutes or until heated through. Green Chile Chicken Enchiladas / Photo by instagram.com/officialcassa. They are grown in Hatch New Mexico and you can’t duplicate these growing them anywhere else. We love both. Copyright © 2020 The 2 Spoons on the Foodie Pro Theme. The recipe for these beef enchiladas with Hatch green chile uses my green chile sauce from a previous post. Yum! Yum! Line up all your ingredients so easy folding. Sounds complicated, but not turning in the skillet and letting both sides into the oil helps with the tortillas holding together and to not fall apart…so basically your first tortilla is oil on the bottom, none on top but you'll top that with the oiled one, on and on. Preheat oven to 375˚ Spray bottom of glass baking dish with oil. When you think about Bolognese you think about a long process of hours of cooking. I place one side of the tortilla in oil, place the not oiled side up, repeat the process and put the oil side onto the unoiled previous tortilla. Cook until the chile is defrosted, add the salt and oregano. Start by sauteing half a chopped onion and some minced garlic in olive oil. Don’t get me wrong, that is a beautiful Bolognese and it is what I always make, but you know, during hectic times, short cuts really matter. [/vc_column_text][vc_btn title=”Next >>” color=”danger” align=”right” button_block=”true” link=”url:https%3A%2F%2Fiamnm.com%2F%3Fpage_id%3D6440|||”][/vc_column][/vc_row], This will be my last post. After you have simmered, the 10-15 minutes, pour into a food processor and process until smoothe. The first step in making green chile chicken enchiladas is to make the fresh green chile sauce.