Well….given all this HOT talk about green chile….and with the green chile season upon us, and we have the Hatch Chile Festival Meetup within the next month…why not have some fun with what we can find for chile!!!!!!! Being a team cook…and knowing that green chile isn’t necessarily everywhere across the country - although it should be if I had my say - the first rule of this TEAM COOK - use what you can find when it comes to chile. If that means you are using Hatch - great! If you are using Anaheim, outstanding! If it’s Colorado - throw those out because they are imposters!!!! (Just kidding..that’s the New Mexico vs Colorado rivalry coming out). Even diced canned green chile will work! But whatever you can find when it comes to chile, use that. Poblanos are great! Frozen green chile, that works just as good as fresh! So find what you can and let’s get to cooking!!!!!!!!
This recipe actually is provided by Mrs. Barelfly, my wife. It’s one of my favorite green chile dishes and I’m excited to share it with the group for the August Team Cook! Recipe is below as well as the Paprika File! I hope you have fun with this and enjoy the dish!
And reveal date will be Saturday, Aug. 29th to provide a few extra days for the cook.
So here’s the goods for the cook!
Using a 9x12 glass casserole dish - serves 8-10
Add chopped green chile, chicken and enough chicken stock to cover to pot along with garlic powder, cumin and salt. Bring to simmer, cooking until chicken is cooked through.
Remove chicken from pot, shred and then add back to pot.
Take 1 cup of broth from green chile broth mixture, adding into measuring glass and create slurry with corn starch . Then slowly add the slurry to green chile chicken mixture and allow to simmer until it slightly thickens. Once it begins to thicken, remove from heat and set aside.
Using glass casserole dish, first lay a very thin layer of green chile mixture so tortillas don’t stick, then layer whole tortillas overlapping slightly and torn tortillas to fill in where needed. Next layer of green chile mixture and then cheese to preference. Then repeat until layers are just below top of dish. Last layer will be corn tortillas and remaining sauce.
Cover dish with foil and bake at 350 for about 30 minutes, until center is hot and edges are bubbling. Remove foil and add in one last layer of cheese and finish baking until cheese is melted and remove from oven.
Let dish stand for 5 minutes or so, really, it’s as long as it takes me to fry up a few over easy eggs.
Cut into portions and serve, topped with white onion and over easy egg if you prefer.
NOTE - we are using fresh roasted green chile that has been peeled, so whatever you can find. If needed, and perhaps two cans of diced green chile, 8oz each or so. If you do this, you can also use green chile enchilada sauce, 2 15oz cans. Because you will have 30oz of sauce, you will not use the chicken stock or the slurry to thicken.
Green Chile Chicken Enchiladas.paprikarecipes
This recipe actually is provided by Mrs. Barelfly, my wife. It’s one of my favorite green chile dishes and I’m excited to share it with the group for the August Team Cook! Recipe is below as well as the Paprika File! I hope you have fun with this and enjoy the dish!
And reveal date will be Saturday, Aug. 29th to provide a few extra days for the cook.
So here’s the goods for the cook!
Using a 9x12 glass casserole dish - serves 8-10
- Whole roasted Green chile - 2 sandwich bags (approximately 20oz) - chopped * see note below
- Boneless, skinless chicken thighs - 4
- garlic powder to taste
- cumin about ½ tsp
- salt to taste
- chicken stock to cover (approx 4 cups, enough to cover the chicken) we use Better than Bouillon
- corn starch - this could be 2 TBS, just to help you get the chicken mixture to thicken, so make a nice slurry and use as needed.
- corn tortillas
- shredded Mexican blend cheese
- Diced white onion
Add chopped green chile, chicken and enough chicken stock to cover to pot along with garlic powder, cumin and salt. Bring to simmer, cooking until chicken is cooked through.
Remove chicken from pot, shred and then add back to pot.
Take 1 cup of broth from green chile broth mixture, adding into measuring glass and create slurry with corn starch . Then slowly add the slurry to green chile chicken mixture and allow to simmer until it slightly thickens. Once it begins to thicken, remove from heat and set aside.
Using glass casserole dish, first lay a very thin layer of green chile mixture so tortillas don’t stick, then layer whole tortillas overlapping slightly and torn tortillas to fill in where needed. Next layer of green chile mixture and then cheese to preference. Then repeat until layers are just below top of dish. Last layer will be corn tortillas and remaining sauce.
Cover dish with foil and bake at 350 for about 30 minutes, until center is hot and edges are bubbling. Remove foil and add in one last layer of cheese and finish baking until cheese is melted and remove from oven.
Let dish stand for 5 minutes or so, really, it’s as long as it takes me to fry up a few over easy eggs.
Cut into portions and serve, topped with white onion and over easy egg if you prefer.
NOTE - we are using fresh roasted green chile that has been peeled, so whatever you can find. If needed, and perhaps two cans of diced green chile, 8oz each or so. If you do this, you can also use green chile enchilada sauce, 2 15oz cans. Because you will have 30oz of sauce, you will not use the chicken stock or the slurry to thicken.
Green Chile Chicken Enchiladas.paprikarecipes
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