I may jump on this one. I just ordered some hatch that will be here Thursday
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Sounds good to me. I'm in.
Approx how much corn starch?Comment
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Can you estimate the weight or volume of 2 sandwich bags?Whole roasted Green chile - 2 sandwich bags - chopped
We decided to try this next Friday, but wanted to guess the quantity of chopped chilies.Comment
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So, picking up the ball of the AI thread…. I punched in the ingredients above and Gemma produced this:
4 boneless, skinless chicken thighs (approx. 1.25–1.5 lbs)
2 sandwich bags whole roasted green chiles (approx. 2 cups), peeled, seeded, and chopped (Note: adjust according to your spice level preferences)
4 cups chicken stock (prepared using Better Than Bouillon Roasted Chicken Base, per package directions)
½ tsp ground cumin
½ tsp garlic powder (or adjust to taste)
½ tsp kosher salt (or to taste, keeping stock salinity in mind)
2 tbsp cornstarch mixed with 2 tbsp cold water (slurry for thickening)
12 corn tortillas
1 cup shredded Mexican blend cheese
½ cup white onion, finely diced
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Ok…because we know SheilaAnn likes extra credit cooks….I’m going to throw this in for dessert! I HAVE NOT COOKED THIS RECIPE before. But, it looks fun so I’m going to cook this up as well when I make the enchiladas again. But the heat of green chile and sweet of an apple is going to be outstanding because if you’ve been to a New Mexican restaurant and get sopapillas and have a little honey on there, using the sopapilla as your “backstop” for the food you are shoveling to your fork… you will understand how this has to be good! So… DaveD here you go! Here’s your way to participate since you already have your New Mexican green chile chicken enchiladas in the freezer!
Green Chile Apple Pie 😁
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Inspired by the team cook, last night I made a green chile chikkin SW shepherd's pie. Took some of my smoked pulled chikkin, added some Tajin, Mi Tienda salsa verde (I picked up a few jars when I last visited HEB in TX) and some sour cream for the meat layer on bottom. I was going to add some chopped green chiles, but ended up adding those to the top layer. Top was a Shawnee Mills cornbread mix made with half milk, half half & half (really heavy cream, but I couldn't help saying half half & half, lol) and egg. Then added some sour cream (a dollop) and cubed mild cheddar and my diced Hatch chiles. Last minute, I cut the kernels off a couple of ears of sweet corn I had cooked a couple nights ago. Actually added the corn to both the cornbread batter and the meat filling. Also a little Tony's in the cornbread batter (didn't want to do Tajin here, too, and overdo it with the tang it adds. Also mixed in a handful of shredded cheese in the batter.
Layered meat filling in the bottom of a casserole dish, layered shredded colby jack/fiesta shredded cheese, then poured the cornbread batter on the top and smoothed it out. Cooked in oven till done.
Came out damned good.
I think I'd use cream cheese in the meat filling next time instead of sour cream? Also add the Hatch peppers into the meat instead of (or in addition to) the cornbread batter.Comment
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We're in, lookin good !!Comment
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I'm making this tonight and I'm following barelfly's recipe fairly closely. The only changes: bone-in and skin-on thighs to give the enchilada sauce some extra flavor - I'll remove the skin and bones after simmering.
During lunch today I took the seasonings and rubbed it onto the chicken and put into the fridge until tonight. I also added a tsp of minced garlic from the jar. Those are the only minor changes.
One more change: I had about a third of a yellow onion in the fridge so I diced it up and threw it into the pot to simmer with the chicken. I'm not a fan of raw onion so I didn't use it as a garnish.Last edited by 58limited; August 14, 2026, 04:51 PM.Comment
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BREAKING NEWS!
AP wire report: Known scallywag and part time cad Panhead John, was just seen leaving his local HEB! Our sources reported seeing Team Cook ingredients in his shopping cart, along with a lot of booze. We have a news crew heading to his home now and hope to get an interview for a later newscast. We will have more to report as this story develops….
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We're going to cook this tonight. Early but we have camping trips planned and will run out of time. The only modification that we are planning is to add more chicken. Just doesn't seem to be enough for a large dish.Comment
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I bought a pack of leg quarters since they are way cheaper than the thighs by themselves. There were five, two were kinda small so I'm using all five. If the meat volume looks skimpy I can always take a pack from the freezer and cook them like I'm making broth then strain and shred the meat to combine with the enchilada mix.
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This was excellent, do yourself a favor and make it.Comment
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We made this cook this afternoon. Our only small change was using smoked pulled pork (we had it in the freezer) instead of chicken. That plus, we're 1800 miles from the Hatch Valley, so nope around here.
It was GREAT, thanks for posting barelfly served with refried pinto beans and salsa over rice.
Will post pics on (or about) the legal reveal date.Comment
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Did our cook tonight. I was concerned that even though I used mild Hatches when I tasted the pepper mixture alone while cooking it would be too spicy-hot for my wife. (She comes from a Norwegian family and spicy isn’t in her vocabulary.)
However after combining all the ingredients and baking it turned out excellent. There was heat but just the right amount for her. She cleaned her plate and raved about it. I think adding the over easy egg on top of our servings and serving it with rice was spot on advice for someone serving people like my wife. Kudos barelfly , kudos to you and your wife for this recipe.Comment
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I was thinking about adding Tomatillos next time. I found the heat correct too, we like a kick but not too much. Glad it worked for you too!!! -
Yay!!!!!!! Green chile chicken enchilada love spreading across the country!!! Glad you enjoyed it, and same for you captainlee !
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I guess there is no turning back now, so I need to figure out how to roast these on my grill. I forgot them in the trunk for a while this afternoon, and when I opened my trunk the peppery heat hit me. ☄️They developed some condensation, so I am drying them on the counter.
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Yeah, luckily it's only supposed to be 90-94 here today - I've got about... I dunno 7 or 8 more pounds I need to sear off! -
klflowers Thanks I wanted mild ones, but the store didn't have any. I plan on going to the next Hatch roasting near me to see if they have some mild ones. If not, I think I can get some Anaheims, which are similar.
realdocBBQ it has been in the hundreds here. It is bad when it is in the upper 90s and you think, "Gee, it doesn't feel too bad today."
I will have to wait until the sun gets in a position where I have some shade on my patio before I attempt to do anything with the grill.Last edited by Carolyn; August 17, 2026, 01:22 PM.
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So my order from the Hatch Chili Store never materialized. The order page just said the pepper were supposed to be delivered 8-13, no updates, no nothing. I tried contacting them by email and phone and never got a response, so I called my credit card company and disputed the charge. A few hours later, they called and said their entire system went down and and they couldn’t respond. By then I was so frustrated that I said just forget it. I haven’t seen any fresh chilis around so I’ll try and find some canned ones I guess.Comment
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Hulagn1971 and klflowers - I met the owner of this company a few years back at the festival. Really nice guy. He was doing a demo and I chatted him up and he loved it when I told him about The Pit and our love for cooking….and CHILE! 😂 -
Hulagn1971 barelfly shipping for 10lbs was $91. I'll pass on that
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