This is a question that is asked anytime you order enchiladas since everyone has their favorite sauce.
Red enchilada sauce is made from the dried chiles that have matured to the point they have turned red and green enchilada sauce is made from fresh chiles.
You can even order your enchiladas "Christmas" meaning half red and half green for those that either can't decide or that just love both equally.
When I lived in New Mexico I would buy a huge bag of these chiles, have them roasted and freeze them in small batches to use throughout the year. I love having fresh green chiles in the winter:)
There are probably thousands of Green Enchilada recipes but this is my all time favorite. I love it not only because of the incredible taste but it is so easy (no rolling tortillas) and it can be prepared in advance and refrigerated or froze to heat up later.
Green Enchilada Casserole
- Olive oil
- 1/2 med onion (about 1/2 cup)
- 1 garlic clove
- 7-8 fresh green chiles, chopped (Or 2-7oz cans of Green Chile)
- 2 cups cooked shredded chicken
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1/2 cup water
- 1 dozen corn tortillas
- 1/2 lb cheddar cheese or Monterrey jack cheese, shredded
- Pico de Gallo
1. Saute onion in a small amount of olive oil in a dutch oven or large pot until translucent.
2. Add garlic, stir and cook for about 1 minute. Add green chilies, soups and chicken and about 1/2 cup water.
3. Heat thoroughly and salt and pepper to taste.
4. Cut the tortillas into fourths and heat in batches in a skillet using a spray cooking oil such as Pam until just soft and heated
5. Spray a 9 X 13 inch casserole dish with Pam.
6. Spoon in sauce mixture to just barely cover bottom on pan. Layer with tortillas, sauce mixture, cheese and continue layering, ending with the remaining sauce mixture. Sprinkle with cheese.
7. Bake uncovered in a 350 oven until cheese is bubbly about 20 minutes.
Powered by Recipage
Other Mexican Dishes I know you will enjoy: