I'm in and it is being cooked as we speak. We don't have any hatch chilies here in Hays , however, will make do. Did anneheims, poblano's, and Serranos which we roasted. Will post early (sorry all), however, will be on call and then traveling on the reveal date. Also, I'm easily distracted (look! squirrel!) so don't want to forget.
I didn’t take a pic, but mine was a fail. I must have had too much liquid in the filling, and I couldn’t get it to thicken. So I ended up with enchilada soup. Next time maybe.
I’m sorry it didn’t work. I know my recipe lacks measurements, so I’m sorry that probably caused the issue. Next time I add something like this, I’ll be better at that.
But….I will say - enchilada tortilla soup sounds pretty good!
It took considerably more than I thought it would. I did probably 2 1/2 tbs of corn starch total. Started initially with one cup of stock and a tablespoon of corn starch then did another 1 1/2 tbs in another cup of the cooking juices being very sure to get the mixture back to a boil.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Cookin’ this up with Mrs. Barelfly as we speak! And got an extra credit dessert cook going with it! Different recipe than I posted earlier….going to wait and see how this turns out before posting the link to the recipe.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
And one more post - wanted to share a pic of the concoction of green chile, chicken and stock after we have added in the slurry and allowed to tighten/thicken up some. It’s not soupy and it’s not cream of chicken consistency, but it’s still has a loose consistency. If there’s not enough liquid in the casserole dish, the layer of tortillas aren’t going to soften up and cook the way the should and you will have dry bites if you will.
So hopefully this helps a bit for this cook as well as future cooks. Let me know if you have any questions!!
Last edited by barelfly; August 23, 2026, 05:13 PM.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Ok - here’s an easier extra credit cook for the month! Green Chile Apple Cobbler.
And, this turned out really well! My only suggestion - 3 green chiles aren’t enough! So add more, maybe 2 or so more. Otherwise this was really good! Recipe is below!
Here is mine, I used mild and hot Hatch chilies. The other minor changers that I made are posted above in post #23. Probprobbly should have browned the cheese but I was really hungry. This was very good but mine was a little soupy.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Alright!!!!!!!! Love seeing the cooks up to this point! Here’s ours, wife and I cooked this together, really enjoyed the time cooking with her!
So here’s our green chile chicken enchiladas - we cooked a half recipe since it’s just the two of us. Have a few extra meals we vac sealed for later. And also cooked up an over easy egg that just goes perfectly with this!
here’s prior to oven cook - just want to show the mixture and what it looks like prior to the last layer of cheese going on at the end.
And just out of the oven…such cheesy green chile goodness right here! Man it was good! Had to control myself from eating too much!
And the extra credit cook! Green Chile Apple cobbler - this was perfect after the enchiladas. Not overly sweet but man did the roasted chile provide such a great flavor to the sweetness of the apples! And..of course we went à la mode! This went to the Paprika dessert section immediately!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Good recipe barelfly. I scaled it back a bit since there's usually just two of us here. I used Poblano Peppers from our garden and pretty much followed the recipe. We liked it a lot!
Fun cook! Substituted poblanos for the hatch chiles and used a bit more cumin per SheilaAnn's suggestion. Also added a tsp of Hatch chile powder. Very tasty! Definitely a repeater.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Here is mine. I haven’t done the bonus cook. Too hot to bake (even in the toaster oven) and too hot to go in and out of the house to use one of the grills.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
My daughter, Emily, and I did this cook a couple of weeks ago. It was a bit out of our comfort zone, but turned out great. Served with refried beans and salsa over rice on the side and garnished with green onions.
We pretty much followed the barelfly posted recipe process, but a couple of ingredient substitutions.
Peppers: Couldn't find Hatch chilies or even Anaheim around here, so we used some peppers from what's left of our summer garden along with cubanelles from the store. (Neither of us like hot stuff and using canned Hatch chilies would take some of the fun out of the cook.)
Pulled pork: We had a pound of left over smoked pulled pork, so used that to make the sauce instead of chicken.
Here's a few pictures along the way:
Half of peppers hand cut and half chopped in food processor
johnec00 looks awesome! Let Emily know, too! And you have embraced the original spirit of the team cook…. Try something new that stretches your comfort zone….and that builds confidence in the kitchen.
, however, will make do. Did anneheims, poblano's, and Serranos which we roasted. Will post early (sorry all), however, will be on call and then traveling on the reveal date. Also, I'm easily distracted (look! squirrel!) so don't want to forget.
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