Anyone have a recipe for green chili enchilada sauce?

[CLHCO]

There is a green chili sauce we just love but it's costly. I'd like to find a substitute I could just make at home.

TIA!

[Elaine]

I have one for regular enchilada sauce but not green chili. Did you google?

We had enchiladas with corn bread last night.:drool5:

[Whisperlily]

We make tomatillo enchiladas that are green... but they're not green chile enchiladas. If you want me to, I could dig out the recipe. I haven't made them in a couple years... I kind of forgot about them. Hmm... I'll have to make them again soon, they're delicious!

[CLHCO]

Oh, Elaine, please share! I'd be willing to try out another type as well.

I'll try the google next. Quick and easy ones are often found with the regular cooking moms though.

[CLHCO]

I'm game! No hurry though. Just post when you get it out next.

[Elaine]

Chicken Enchiladas
2 c enchilada sauce
2 c shredded cooked chicken
1 bunch green onions (scallions)
3/4 shredded cheddar
3/4 shredded monterey jack (I use the one with jalapeno peppers)
1/4 c sour cream
1 can green chilies
1 bunch chopped cilantro

*Reserve some cheese and enchilada sauce for the tops.*


Enchilada Sauce
2 T crisco
2 T flour
2 T chili powder
1 T cumin
14 oz can chicken broth
8 oz can tomato sauce

In a large saucepan mix flour, chili powder, cumin, and crisco. Stir over medium heat for about 1 minute. Add remaining ingredients. Bring to boil and then simmer for 10 minutes.

Pre-heat oven to 350. Spray a 9x13 pan with non-stick spray or use some enchilada sauce. Mix all ingredients in a large bowl. Spoon a decent size of the mix onto a tortilla and roll up. Place them close together. (I can usually get 10 into the pan.) Spread the sauce evenly over the tops and then sprinkle with the remaining cheese. When they come out of the oven, garnish with cilantro. (I love cilantro so I toss a little bit into the enchilada mix.)

This recipe yields about 16 enchiladas. I always double it and then freeze the leftovers.

Bon Appetit!:001_smile:


Let me know if you have questions.

[Whisperlily]

This recipe (http://allrecipes.com/Recipe/Salsa-De-Tomatillo/Detail.aspx) is very close to the one we use. I'll give you my directions, too.

Start by husking and chopping the tomatillos in half. (they are sticky!) If you have the patience, remove the hard(er) portion near the top where the stem attaches with a paring knife. *evidently the chopping isn't necessary according to the linked recipe, but I always do.*

Place them in a pan with chicken broth, enough to nearly cover. Cook until they are soft and, (as the recipe says) are ready to burst. They change color slightly, too. Drain the tomatillos, but SAVE the drippings in case your sauce is too thick and requires thinning.

The recipe I linked doesn't call for sauteeing of the onions, garlic and jalapenos, but I generally do to soften them a bit before blending. It's not required.

Put them in a blender or food processor and blend until smooth. Use as you would regular enchilada sauce.

This works particularly well with pork (though I personally don't like pork so I don't use it.) and chicken enchiladas. Flour tortillas are *okay* with this, but corn tastes much better. Also, paired with SHARP cheddar cheese, it makes a tasty combination.

I'd go light with the Cilantro at first. It works well without it, too.

[Suzanne in ABQ]

Do they sell frozen green chile (preferrably Bueno brand, or another grown around Hatch, New Mexico) in your stores? It comes in 1 or 2 lb containers.

If not, you can used canned, but it doesn't taste very good. Or, you can buy the chiles fresh in the produce section, and roast them yourself. Just roast them over the grill (they pop, and make a mess, so you don't want to use your oven). When they start to blister, and turn dark (black is okay), turn them over and roast the other side. Roasting the chiles will loosen the skin, allowing you remove it easily under running water. (be careful if you have open cuts on your hands, as they'll burn like the dickens).

Anyway, hopefully, you can get the roasted, peeled, chopped, frozen chile in your grocery freezer. I know Bueno brand exports from New Mexico to other states. Look for that.

The rest is easy:

Green Enchilada Sauce
Dice an onion, and saute it over medium heat until transparent (not brown). Add a couple tsp. minced garlic. Add 1 lb green chile (thawed) and heat thoroughly. Set aside.

In a medium bowl, combine a two cans of Cream of Chicken soup, and one soup-can of fresh milk. Whisk till lumps are gone. Add the chile//garlic/onion mixture. Add some salt and pepper. That's it! Sauce.

If you want to make a Green Chile Chicken Enchilada Casserole, do the following:

Green Chile Chicken Enchilada Casserole
Mix the meat of one roasted or boiled chicken (shredded) with the sauce mixture.
Cut about 18 corn tortillas in quarters. Oil the bottom of 13X9 inch pan generously. Lay down one layer of tortillas, overlapping to cover the bottom of the pan. Spoon in one half the chicken/chile/soup mixture, and spread evenly. Sprinkle with about 1/2 cup shredded cheese (cheddar, or prepackaged Mexican blend). Lay down another layer of tortillas. Spread the rest of the chicken/chile/soup mixture, and another 1/2 cup cheese. Top with a third layer of toritilla quarters. Brush the tops of the tortillas with oil (this will cause them to get nice a crispy when they cook -- instead of dryed out). Top with a little more cheese for color.

Cover with foil (make it tight, so it doesn't touch the cheese), and Bake in a 350 oven for 30 minutes.
Remove foil, and continue baking for 15 more minutes, until bubbly.

Let sit for a few minutes before cutting.

[Mrs Mungo]

This recipe (http://allrecipes.com/Recipe/Salsa-De-Tomatillo/Detail.aspx) is very close to the one we use. I'll give you my directions, too.

Start by husking and chopping the tomatillos in half. (they are sticky!) If you have the patience, remove the hard(er) portion near the top where the stem attaches with a paring knife. *evidently the chopping isn't necessary according to the linked recipe, but I always do.*

Place them in a pan with chicken broth, enough to nearly cover. Cook until they are soft and, (as the recipe says) are ready to burst. They change color slightly, too. Drain the tomatillos, but SAVE the drippings in case your sauce is too thick and requires thinning.

The recipe I linked doesn't call for sauteeing of the onions, garlic and jalapenos, but I generally do to soften them a bit before blending. It's not required.

Put them in a blender or food processor and blend until smooth. Use as you would regular enchilada sauce.

This works particularly well with pork (though I personally don't like pork so I don't use it.) and chicken enchiladas. Flour tortillas are *okay* with this, but corn tastes much better. Also, paired with SHARP cheddar cheese, it makes a tasty combination.

I'd go light with the Cilantro at first. It works well without it, too.

This is more or less what I do when I make verde sauce. Green enchilada sauce is almost always tomatillos, not chiles.

[Suzanne in ABQ]

Green enchilada sauce is almost always tomatillos, not chiles.


Ummm. That would be regional thing. Around here, green chile enchiladas are always made with green chiles. You'd be hard pressed to find a tomatillo anywhere. (there might be a small basket of them in the specialty sections of large supermarkets. I don't know, because I've never bought them) :) Green chile, OTOH, is sold by the bushel when it's in season (in the fall). And, it's roasted outdoors, on street corners, in special flamed baskets (like bingo balls). You can buy 50 pounds of it (or just a couple pounds, if you have a small freezer ;)), take it home, and put it in bags in the freezer. The smell is everywhere! It's wonderful.

Then again, New Mexico famous for our chile. There's no other flavor like it. People come here from all over the world to eat the chile grown here. It's part of the culture. You can even get green chile on your hamburger at Wendy's. Some like it green, some like it red (the chiles turn red when ripe, and the flavor changes completely). "Red or Green?" is like a motto around here because that's the question always asked in restaurants when you order just about anything.

Anyway, I'm sure that's more than you ever wanted to know about green chile in New Mexico, but we're kind of proud of our claim to fame. And, we love our chile! If you're ever in the area, please stop and sample some world famous green chile. Or red. ;)

[CLHCO]

I have regular access to decent green chiles from my mom. She probably has some in her freezer that my uncle roasted, in fact. My grandmother had a wonderful sauce for smothered burritos but it's not quite what I was looking for in an enchilada sauce. This last one seems more like one I remember experimenting with years ago but lost the recipe for. Thanks!

[Suzanne in ABQ]

Oh good. I'm glad you have access to real green chile.

You can use different creamed soups. I used to make it with cream of mushroom, but I developed an aversion to that stuff when I was pregnant. Oh, and you might want to use more cheese (or less). Experiment, and let me know how it turns out!

I'm developing a craving now, but dh is out of town for the week. I think I'll put it on the list for next week.
Suzanne