Hatch green chili enchilada sauce recipes - Main course

Hatch Green Chile Enchilada Sauce Recipe

Homemade enchilada sauce is the key to amazing Mexican food. This hatch chile version will have you swooning over your own cooking!
Provided by: Kristy
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 11

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, chopped
• 3 large garlic cloves, minced
• 1/2 teaspoon ground cumin
• 3 tablespoons flour
• 1 14.5 ounce can low-sodium chicken broth
• 4 large hatch chiles, roasted, stemmed and deseeded (or poblano or anaheim)
• 1 small jalapeno, chopped (optional if you want some spice, leave seeds in for extra spicy)
• 1 tablespoon fresh hot and spicy oregano, or regular oregano
• 2-3 large pinches kosher salt, to taste
• freshly ground black pepper

Nutrition:

• Calories: 59 calories
• Carbohydrate: 6 grams carbohydrates
• Fiber: 1 grams fiber
• Sodium: 422 grams sodium
• Sugar: 1 grams sugar

How to cook:

1. Preheat skillet over medium heat. Add oil, then onions and garlic. Saute for 4-5 minutes or until starting to soften and translucent. Add cumin; saute for a minute or so. Sprinkle flour over onion mixture, cook and stir for a minute or two. Slowly stir in chicken broth until no flour clumps remain. Cook, stirring occasionally, for another five minutes or so until mixture is hot and thickened.
2. Add chiles, oregano, sauce from skillet and jalapeno (if using; consider adding a small amount of pepper until you reach desired heat level) to a high-powered blender (such as a Vitamix). Process on high until smooth. Season well with salt and pepper.

Notes: Hatch Chile Company, Search our recipes… Hatch Green Chile Cast Iron Pork Enchiladas Instagram, and Twitter, Follow us on Pinterest for yummy recipe ideas and more!

Tasty Hatch Chile Enchilada Sauce

Best Hatch Green Chile Cheese Chicken Enchiladas

Hatch Green Chile Enchilada Sauce

You will love using this New Mexican Hatch Green Chile Enchilada Sauce made from freshly roasted chiles to smother enchiladas, burritos, or eggs.
Provided by: Krissy Allori
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

• 1 tablespoon olive oil
• 2 medium yellow onions (chopped)
• 3-4 cloves garlic (chopped)
• 1/2 teaspoon ground oregano
• 1/2 teaspoon cumin
• 1 tablespoon flour
• 1 pound roasted hatch green chiles with skin and seeds removed ((about 2 cups))
• 3 small tomatoes (skin and seeds removed)
• 4 cups chicken stock
• salt and pepper to taste

Nutrition:

• Calories: 98 kcal
• Carbohydrate: 13 g
• Protein: 3 g
• Fat: 3 g
• Cholesterol: 3 mg
• Sodium: 364 mg
• Fiber: 2 g
• Sugar: 6 g
• Serving Size: 1 serving

How to cook:

1. In heavy bottom pot or dutch oven, heat olive oil over medium high heat. Add the onions and saute, stirring occasionally, until slightly brown and tender, about 5 minutes. Add garlic, oregano, and cumin and saute for another minute. Add flour and stir well. Allow flour to cook with onion and garlic until fragrant, stirring frequently, about 2 minutes.
2. Add green chile, tomatoes, and chicken stock. Stir well to combine and scrape bottom of pan to ensure flavors are fully mixed. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
3. Remove from heat and blend until smooth in blender. Add salt and pepper to taste.
4. Serve on enchiladas or breakfast burritos. Makes 8 cups.

Notes: Hatch Mild Green Chile Enchilada Sauce 15oz, Description. HATCH Medium green enchilada sauce is thick and full of green chile flavor. Seriously, you've not tried green enchiladas until you've tried ours. A

Chicken Enchiladas with Hatch Chile Sauce

Simple chicken enchiladas dressed up with the smoky piquant taste of grilled Hatch chile sauce two ways.
Provided by: Priscilla
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 10

Ingredients:

• 1 pound cooked chicken breast* (about 1 whole or 2 half breasts)
• 8-10 corn tortillas (I used Mission white corn tortillas)
• 1 cup shredded Cheddar or Monterey Jack cheese
• 8 grilled or roasted hatch chiles (peeled)
• 1 onion (diced)
• 6 garlic cloves (minced)
• 1 tablespoon olive or canola oil
• 1 tablespoon fresh lemon juice
• 8 oz. light sour cream
• Garnish: diced tomatoes (sliced green onions,fresh cilantro and sour cream)

How to cook:

1. Grill the hatch chiles until skin is charred. Remove from heat and place in a paper or plastic bag to steam - this makes it easier to remove the skin. Allow to cool, remove skin, stem, seeds, and membrane.
2. Cook onions over medium heat with a tablespoon of olive oil for about 5 minutes to soften, add garlic and cook for another minute. Place chiles, onion, garlic and lemon juice in a food processor or blender and pulse until smooth. Makes about 1-¾ cups of sauce. Cover and refrigerate or, if using immediately, pour 1 cup of the mixture into a sauce pan to make the creamy hatch chile sauce, reserving the remainder to serve as a salsa alongside. Warm sauce over low heat and add half (8 ounces) of the sour cream to the chile mixture.
3. Quickly fry the tortillas one at a time in the oil. Add a spoonful of shredded/chopped chicken breast in the middle, sprinkle with a bit of shredded cheese and a dollop of either the creamy or "straight" sauce if desired, roll up, and place in a baking dish (seam side down).
4. Preheat oven to Broil.
5. To plate: place spoonful of the creamy hatch chile on the plate, spread with the spoon back, place two enchiladas on top, sprinkle with cheese, place under broiler for 1 minute or so to melt the cheese. Drizzle with sour cream. Garnish with tomatoes, green onion, and cilantro. Serve with additional hatch chile sauce on the side. Shown served with no cheese on top for a lower-calorie, heart healthy alternative - the little bit of cheese and sauce inside the enchilada with the garnishes and scoop of salsa = big flavor!

Notes: Green Chile Chicken Enchiladas Recipe, 5 days ago · Roasted Hatch chiles are the most important ingredient in these rolled enchiladas from cookbook author David Tanis.

New Mexico Green Chile Enchilada Sauce

New Mexico green enchilada sauce is one of my favorite enchilada sauces. The robust Hatch green chiles are perfect for dressing up any enchilada.
Provided by: Cory Doggett
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 3 servings
Cuisine: Tex-Mex
Number of ingredients: 10

Ingredients:

• 1 1/4 lb. New Mexico or Anaheim Chiles (roasted, peeled, de-seeded, and chopped (about 1 1/2 cups), or, substitute frozen chiles)
• 4 cloves garlic
• 2 cups chicken stock (divided)
• 1/4 large white onion (finely diced)
• 3 tbsp. pork lard (melted, or, substitute vegetable oil)
• 2 tbsp. all-purpose flour
• 1 tsp. ground cumin
• 1/2 tsp. Mexican oregano
• 1 tsp. Kosher salt
• 1/2 tsp. freshly ground black pepper

How to cook:

1. Roast, peel, and de-seed the chiles per the instructions above.
2. Add the chiles, garlic, and 1/2 cup of chicken stock to a blender jar and puree until smooth.
3. Heat the lard over medium-high heat and cook the onions until soft. About 5 minutes. Add the flour and cook, whisking constantly with a wire whisk, until well incorporated and the raw taste is cooked out of the flour. About 3-4 minutes.
4. Add the chile puree, then pour the chicken stock into the blender jar to rinse out any remaining puree and pour it into the pan. Add the seasonings and stir thoroughly. Reduce heat to a gentle simmer, cover, and cook for an additional 10 minutes, stirring often.

Notes: Hatch Medium Green Chile Enchilada Sauce, 15 oz, Great with beef, chicken, cheese, turkey, seafood, pasta, pork, eggs or tofu. Every good cook knows that the secret recipe is in the sauce. Hatch is perfect