Green Chile Enchiladas are a favorite dish in the Southwestern region of the United States. If you have ever been to a Mexican restaurant in Santa Fe, New Mexico you will notice the distinct way that enchiladas are served. Whether you like red or green chile is the common question.
Green Chile Enhiladas are a Favorite
Even though these chiles come from the same plant, red chiles are dried while green chiles are fresh. (Watch my video on roasting chiles here.) Green chiles are fresh at harvest time while dried red chiles are available year ‘round. We love them the same, but everyone has their preference.
Here in South Texas we don’t have the same red or green chile habits, but the way they are prepared is not too foreign. Our favorite Tex-Mex Enchiladas are similar to Santa Fe Red Chile Enchiladas. But Green Chile Enchiladas made of Anaheim or Hatch chiles are very specific to the chile growing areas of Santa Fe, New Mexico and El Paso, Texas. (See my recipe for Vegan Tex-Mex Enchiladas here.)
Fire Roasted Chiles are Delicious!
The chiles for this recipe should be fire roasted in order to remove the skins and cook the chiles before using in a recipe. However, not all green chiles should be fire roasted the way Anaheim or Hatch green chiles are prepared. Jalapeños and Serranos can release fumes that may cause throat irritation. Bell peppers are too watery to be fire roasted on the stovetop. But underneath an electric or gas oven broiler Anaheim, Hatch and bell peppers can be broiled in order to roast them. Broiler roasting is great when you have a large quantity of chiles.
Don’t let the process of fire roasting chiles scare you. Once you get the hang of it, the process is a snap. You will find yourself making Green Chile Enchiladas more often much to the delight of your family and friends.
Green Chile Enchiladas
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican Food
Ingredients
1 lb. fresh green Anaheim or Hatch chiles (500g)
2 tbsp. vegetable oil (30ml)
1 small onion (4 oz./113g)
1 tbsp. dry corn tortilla mix (7g)
1 cup water (240ml)
1 clove garlic, minced
Salt & pepper to taste
16 corn tortillas, 6” dia. (15cm)
1 lb. grated Monterrey Jack cheese (500g)
1/2 cup Mexican crema or sour cream for garnish (120ml)
Chopped cilantro for garnish
Instructions
Roast the chiles over an open flame or under an electric broiler until they are blackened. Wrap the chiles in a clean kitchen towel and then place in a paper bag for them to sweat, about 15 minutes. Remove the chiles from the bag and towel and scrape off the charred skin. Cut off the top and scrape out the seeds. Rinse the chiles to remove any excess skin or seeds. Dice the chiles and set aside.
Heat the vegetable oil in a medium sized sauté pan. Add the diced onion and sauté for until the onion becomes translucent. Stir in the dry corn tortilla mix until all of the vegetable oil is absorbed. Add the water and stir to combine well. When the mixture is thickened and bubbling, add the diced chiles. Season with salt and pepper. Cover and simmer for 10 minutes.
Meanwhile, heat your oven to 350°F (176°C).
To prepare the enchiladas, wrap the corn tortillas in a clean kitchen towel. Wet the bundle with a few spoonfuls of water and heat in the microwave for 1 minute so that the tortillas are steamed and pliable. (If you do not have a microwave, you can heat the tortillas individually on a griddle to make them pliable.)
Reserve half of your grated cheese for topping the enchiladas. Place ½ oz of grated cheese (14gr) on each tortilla and roll up. Place the rolled tortilla seam side down in an ovenproof ceramic casserole or a 9″x 13″ (23cm x 33cm) metal baking pan lined with parchment. Arrange the enchiladas in a single layer. You may opt to use two baking dishes.
Pour the prepared chile sauce over the rolled tortillas and then top with the remaining cheese. Cover the dish with aluminum foil. Place in the heated oven for 25 minutes until the cheese has melted. Remove from the oven and spoon over the Mexican crema and garnish with chopped cilantro.
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