This is the time of year when you start to see New Mexicans getting giddy. Why? Green chile has arrived and the grocery stores and farmers markets have gotten out their big roasters. And nothing says fall in New Mexico than the smell of green chile roasting.
Never heard of or tired green chile? Below is a recipe for green chili chicken enchiladas that is perfect to make on a New Mexico fall day.
Green Chile Chicken Enchiladas
4 – chicken breast (cooked and shredded), or you can use 1 whole rotisserie chicken shredded
1 – can cream of mushroom soup
1 – can cream of chicken soup
½ cup of roasted and peeled green chile (you can add more as desired)
12 corn tortillas
1 ½ cups shredded cheese
1 teaspoon garlic salt
1 teaspoon salt and pepper
¼ cup chopped onion
Preheat oven to 350 degrees. Combine chicken, cans of soup, green chile, garlic salt, salt, pepper and onion in bowl and set aside. Heat ½ inch of shortening or olive oil in a heavy pan at medium-high heat. Quickly dip each tortilla into the shortening to soften and then drain on paper towels. Grease a casserole dish, then line with a layer of corn tortillas. Add the chicken/soup/chile mixture, then add a layer of cheese, continue to alternate. Cover casserole dish with foil and bake for 25 minutes. Uncover and bake an additional 5 minutes. Take the dish out of oven and cool for 10 minutes. Serve with tomatoes, lettuce, sour cream, or a fried egg on top. Spanish rice and beans are the perfect compliment.
*if you have little ones, I usually set aside a small portion of the chicken mixture without adding the green chile and make a little casserole for them.
To give other dishes a little kick, try adding green chile to pizza, eggs, alfredo sauce, or hamburgers.
Live outside of New Mexico? You can get fresh hatch green chile delivered right to your door. Just be careful, it is addicting. https://www.hatch-green-chile.com/