Fresh From My Oven
All Photos, unless otherwise noted, are from our family album courtesy Judy Schweitzer
Green Chile Chicken Enchiladas – One of Our Family Favorites!
I love Green Chile Chicken Enchiladas. I always thought they were too labor intensive to make at home, and had resigned myself only to having them at restaurants. And then I had an idea one day, that I fiddled around with a bit before I was satisfied with the flavor, and my new recipe for Green Chile Chicken Enchiladas was born. Now we can have them whenever we want them. My family loves the recipe and always ask for it if we go too long without it. On this page I will give you the recipe, along with a couple of variations, so that you can find the taste you like best. Plus at the end is a special recipe you just won’t believe, but if you make it once, you’ll make it again and again!
A First Serving Gone!
If you want more Chile recipes, here’s a few great resources.
The books shown here contain wonderful recipes using either red or green chiles, depending on whether you use the new green chiles, or those that have ripened and turned red. They are the same peppers, but the older and redder they are, the hotter. If using fresh chiles, for making a hot, spicy sauce, chop the entire pepper, along with the inside ribs and seeds. If you want less heat scrape out the ribs and seeds before chopping. Be sure to wear gloves when working with fresh chiles, because they can cause your hands to sting, and if you happen to rub your face or an eye, it will cause an extreme burning sensation.
I first tasted Green Chile Chicken Enchiladas at my daughter’s house. My son-in-law made his recipe for our dinner. Well, I was sold, but wanted to do a little “personalization” on it so I tinkered with it at home and created my own recipe. Here is my favorite, made with flour tortillas. To make the same dish with corn tortillas, just substitute those where you see flour tortillas. It’s an easy dish to prepare and I hope you enjoy it.
Green Chile Chicken Enchiladas
- 10 flour tortillas (burrito size)
- Or 10 -12 corn tortillas (optional, but they are usually smaller)
- 4 large or 6 small chicken breasts (Or an appropriate number of chicken tenderloins)
- 4 cups of Mexican Four Cheese shredded cheese
- 2 Tablespoons vegetable oil
- 1 Tablespoon minced garlic
- 2 teaspoons ground Cumin (adjust for your family’s tastes)
- 2 teaspoons ground Oregano (adjust for your family’s tastes)
- 1 large can green chile enchilada sauce (mild or hot)
- 1 can cream of chicken soup, undiluted
- 1 can chopped green chiles (optional) (mild or hot)
- 1 can sliced black olives (optional)
- 4-6 sliced green onions
- In a large skillet, heat oil.
- Put chicken breasts or tenderloins in skillet, and cook at medium heat until juices run clear and chicken pieces are a little brown.
- Take chicken out to cool on a plate.
- While chicken is cooling, in same skillet stir in the cream of chicken soup, 1/2 of the enchilada sauce, 2 cups of cheese and the garlic, spices and green chiles.
- Shred or chop cooled chicken breasts or tenderloins and place in the sauce in the skillet.
- Cook and stir for 20-30 minutes until sauce thickens and is thoroughly combined with chicken.
- Warm tortillas one at a time, in a tortilla warmer, a skillet or a microwave.
- Leaving the ends of the tortilla open, fill and roll each one with the chicken mixture while they are warm because they’re more pliable.
- Tuck them tightly against each other, into a 9X12 baking dish.
- Pour the remaining enchilada sauce over the contents of the baking dish.
- Cover with remaining 2 cups of shredded Mexican four-cheese.
- Sprinkle with black olive slices.
- Bake in 350 degree oven for 30 minutes or until lightly browned on top.
- Remove from oven and sprinkle with sliced green onions for garnish.
- Serve with sour cream, guacamole, salsa and tortilla chips if desired.
Here’s A Bonus Recipe For a Hearty Family Meal Without Tortillas
Using the same technique and ingredients, minus the tortillas, of the Green Chile Chicken Enchilada Recipe above, add a can of pinto beans to the chicken mixture. When the top of the casserole is covered with the four cheese mix, cover that with crushed up corn chips or tortilla chips. Omit the black olives and green onions. Bake for 20-30 minutes until bubbly. Serve with a green salad, and it makes a stick-to-the-ribs dish for a hungry family.
I buy my chiles in a can to keep the recipe easy. This way you can also control the heat, by buying mild or hot as you prefer!
A Bit About Hatch Chiles
Hatch Chiles are famous for their heat and their flavor. They’re harvested at a particular time of year, as summer comes to an end, and then roasted over an open fire on a grate. This intensifies the already vivid flavor. You’ll see little black pieces in the canned ones, from the roasting process which blisters and blackens the skins of the peppers. Green chiles add such great flavor to almost any dish. I make a cheese ball during the holidays that I put green chiles and pimentos into the cheese mixture for the red and green effect, and it’s wonderful! I’ve tried scrambled eggs with green chiles for breakfast. They’re yummy and give you a great start for the day.
A Startlingly Delicious BONUS Pie Recipe
Here it is! This is the recipe I told you you’d never believe! I never heard of this until my daughter told me her recipe for apple pie. Guess what? She puts green chiles in them and they’re delicious! Then I find out that’s a popular way to make them in New Mexico, and from what I hear that pie originated in a little town known as …Yep!Pie Town, New Mexico. It’s the home of the spectacular New Mexico Apple Pie and you can find the recipe by clicking on the green letters above.
Here are some links you might find interesting to find out more about chiles and the heat levels of each.
Scoville Scale for Pepper Heat Determination
Yes, the heat of peppers has been measured, and it’s called the Scoville scale after its inventor.