GREEN CHILE CHICKEN ENCHILADAS: Classic Recipe with Hatch Green Chile

shredded chicken

🥗Healthier: lean turkey

💰Cheaper: canned chicken

Turkey is lower in fat, and canned chicken is budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein, and plain yogurt is often less expensive.

Heat a large pan on the stovetop with enough canola oil to coat the bottom.

Add most of the chopped onion to the pan and sauté for a few minutes until translucent.

Mince the garlic directly into the pan and add the chopped Hatch green chili.

Add about 5 cups of water to the pan and season with salt and pepper.

Let the mixture come to a boil, then lower the heat and let it simmer.

In a separate pan, melt 1/3 cup of butter.

Quickly measure out and add 1/3 cup of flour to the melted butter, stirring to incorporate.

Let the flour cook for at least a couple of minutes while stirring continuously.

Add the thickening paste to the chili sauce mixture and stir until blended, achieving a gravy-like consistency.

Continue to let the sauce simmer on low heat.

Fry the corn tortillas in hot canola oil, dipping each one in and turning with a fork until fried on both sides.

Drain excess oil from the fried tortillas.

In a 9x13 inch baking dish, place the first layer of fried corn tortillas on the bottom.

Pour enough chili sauce over the tortillas to cover them.

Add a layer of shredded chicken, followed by a generous helping of shredded cheese and a sprinkle of onion.

Repeat the layering process until the baking dish is filled, using 3 to 4 layers of tortillas, sauce, chicken, cheese, and onion.

Place the baking dish in the oven and bake at 350°F for about 30 minutes.

Let the enchiladas cool for a bit before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens