This is a recipe that a friend gave me that I tweaked to my family's liking. Spray an 8 – 10 inch oven safe deep round casserole dish with cooking spray. The yolk creates a cooling ‘gravy’ that melts into the enchiladas and provides much needed relief from overly spicy chiles. 1/2 c King Arthur Gluten Free Measure for Measure Flour, 1/2 c high temperature cooking oil (not olive oil), 2 Tbsp roast chicken drippings (optional), 1/4 tsp white pepper (substitute black pepper if you don’t have white pepper), 1 c frozen chopped mild Hatch New Mexico green chile, 4 c diced or shredded rotisserie chicken (1- 3lb chicken). Wipe out moisture from saucepan, add 1 Tbsp oil. 45.3 g grated. Reduce heat to medium and slowly whisk in 1 3/4 c chicken broth. My Mom was always a great cook but she definitely didn’t have Southern New Mexico food in her recipe repertoire. https://www.food.com/recipe/green-chile-chicken-enchiladas-257149 They are stacked; layering tortillas, green chile sauce and cheese. Simmer the green chile sauce 10 minutes. Do not overlap or tortillas will stick. Pour oil in a frying pan, and allow to get very hot. To find out more, as well as how to remove or block these, see here: Our Cookie/Privacy Policy. Remove onion from pan and reserve until later. Sorry, your blog cannot share posts by email. Allow to rest for 10 minutes before serving. Also, I think that my from scratch method tastes more authentic and has deeper flavors. These cookies allow us to count visits and traffic sources, so we can measure and improve the performance of our site. Working one at a time, very briefly dip tortillas into broth to barely soften. They work by uniquely identifying your browser and device. If you want to use the condensed soup, eliminate the first five ingredients (through the non-dairy milk) and reduce the chicken broth to one cup. If you do not allow these cookies, you will not experience our targeted advertising across different websites. The information does not usually directly identify you, but it can give you a more personalised web experience. Put 3/4 cup green chile sauce (enough to cover the bottom of the casserole) followed by a light sprinkle of shredded cheese topped by one corn tortilla and additional torn corn tortilla pieces to cover the entire surface. Slowly whisk in flour to create a roux. https://damndelicious.net/2019/03/01/green-chicken-enchiladas Click on the different category headings to find out more and change our default settings. All information these cookies collect is aggregated and therefore anonymous. Continue layering sauce, cheese and tortillas finishing with sauce and cheese. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor. Remove the foil once the enchiladas start to bubble and cook and additional 15 minutes.

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