Saturday, October 4, 2014

Hatch New Mexico Green Chile Enchiladas That Will Knock Your Socks Off -- Literally!

My green chili supply for the winter.
I believe Anthony Bourdain would be proud! 

This is the simplest recipe. here's what you'll need: 
1. Whole chicken 
2. Two cans of cream of mushroom soup 
3. Large white onion 
4. Cheddar cheese -- don't buy it shredded, do it yourself, you lazy Mexican 
5. Yellow corn tortillas, get the largest package, looks like about 6 inches -- not sure how many are in there, but you're going to line a casserole dish with at least 4 layers, so figure that many 
6. New Mexico Hatch green chili -- roasted and diced.
7. Cilantro -- if you love cilantro like I do, you'll want some as a garnish

7. Garlic -- and I always serve this with garlic bread -- if you're a garlic bread lover, you know what to do! 

Here's how you prepare it: 
The biggest pain in the ass is always the corn tortillas. It requires standing at the stove over a hot pan with hot oil, and carefully dipping each tortilla in olive oil in the pan on one side until soft but slightly "cooked." Don't let them get crunchy at all. Then I always put 4 on each paper towel  to soak up the extra grease. So you'll need paper towels, too. 

Your chicken you will be boiling, but slowly -- not on high -- to make sure it's really soft but cooked. This is another part that's not fun: Getting all the chicken off the bones. Take your time; you never want your guests cracking a tooth on a chicken bone. 

Next, you chop up your onion into real small pieces -- will be easier on your tummy! And may as well get your garlic minced -- you'll want to throw about 3 cloves worth of garlic in your mixture anyhow.

Next, shred your cheese. About half of one of those large blocks will do. 

Mix the chicken in a large bowl with the onion, a cup of green chili, and the mushroom soup -- you'll actually only need 1 and 1/2 cans so just toss out the extra, a tad of milk, and just stir that up. Add about 3 cloves of garlic -- you should not need salt or pepper at all. 

Now you're ready to layer it. Line the bottom of a casserole dish with the corn tortillas and then add a layer of the chicken mix, then cheddar cheese, then another layer of tortillas, etc., until your dish is full. Cover with tin foil and bake on 325 for 30 minutes or until cheese is melted. Super easy! 

Serve with sour cream, guacamole and pico on the side. Probably goes great with a good margarita, too, unless you're an alcoholic like me, then maybe just lots of water, you bad, bad monkey! 

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