HOW TO MAKE RED & GREEN ENCHILADAS WITH HATCH CHILE: Delicious Cheese & Chicken Enchilada Recipes

cheese

🥗Healthier: low-fat cheese

💰Cheaper: cottage cheese

Cottage cheese is lower in fat and provides a similar texture.

red enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Canned tomato sauce is often less expensive and can be spiced to taste.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Plain yogurt is a cost-effective alternative with a similar tangy flavor.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Bell peppers are milder and often less expensive.

Cut off the stem of each chili pod and cut it along the side to open it up.

Remove all the seeds and veins from the chili pods.

Rinse the cleaned chili pods with water to remove any dirt.

Soak the chili pods in hot water for about 15 minutes to soften them.

Place the soaked chili pods in a blender or food processor and cover with about 3.5 cups of water.

Add garlic, salt, cumin, and oregano to the blender.

Blend until smooth, ensuring there are no fragments of the pods remaining.

Heat a deep pan over medium-high heat and coat the bottom with a little oil.

Pour the blended chili sauce into the pan and cook for about 15 minutes, stirring occasionally.

In a small frying pan, add enough oil to deep fry the corn tortillas, then drain excess oil and place them on paper towels.

Warm the tortillas to make them pliable, or fry them for better flavor and texture.

Prepare an assembly line for filling the enchiladas: grab a tortilla, add cheese, top with onion, and roll it up tightly.

Place the rolled enchiladas seam-side down in a baking dish.

Pour plenty of red chili sauce over the enchiladas and add additional cheese and onion on top.

Bake in the oven at 350°F for about 20 to 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens