Chicken and Mushroom Enchiladas with Hatch Green Chile Sauce

Chicken and Mushroom Enchiladas with Hatch Green Chile Sauce

The Hatch green chile season is winding down. For those who don’t know, Hatch chiles are a type of mild New Mexico chiles grown in the Hatch Valley of New Mexico. They have to be grown in that area to be considered Hatch chiles. That particular environment is responsible for their uniqueness. They are a big deal and they are fabulous.

When I lived in Texas, it was easy to find Hatch chiles. You just had to follow the smell of roasting chiles in mid to late August/early September to a local vendor. Outside of the southwestern part of the United States, it is harder to find Hatch chiles. I was lucky to find some here in South Carolina this week. I bought all they had (only about 5 pounds) and roasted them for future use. I skinned, seeded, and chopped the roasted chiles and froze them in 1 cup portions. If you can’t find Hatch chiles, Anaheim chiles or other long green New Mexico-type chiles can be used.

Chicken and Mushroom Enchiladas with Hatch Green Chile Sauce

Chicken and Mushroom Enchiladas with Hatch Green Chile Sauce

For the Hatch Green Chile Sauce:
8 Hatch green chiles, roasted, skinned, seeded, and chopped* (about 1 cup)
2 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt (or to taste)
2 cups chicken broth

For the Chicken and Mushroom Enchiladas:
1 chicken breast, cooked and shredded (this is a great way to use leftover chicken)
1 tablespoon canola oil
1 medium onion, chopped
2 cloves garlic, minced
1 8 ounce package mushrooms, cleaned and chopped
1 cup, fresh spinach, chopped
salt and black pepper, to taste
4 ounces pepper jack cheese (or Monterrey jack cheese)
8 corn tortillas

To make the Hatch Green Chile Sauce:
In a skillet or large saucepan, heat the oil over medium heat.  Add the onion and sauté until softened, about 5 minutes. Add the garlic and sauté for an additional minute.  Add the flour and continue cooking for another minute. Whisk in the chicken broth. Add the chopped green chiles, cumin, coriander, and salt.  Bring the mixture to a boil, whisking often. Reduce the heat to a low and simmer for about 15 minutes, whisking occasionally, until thickened but still very pourable. If you prefer a smoother sauce, you can puree the mixture with a hand blender at this point. Keep the sauce warm until ready to use.

To make the Chicken and Mushroom Enchiladas:
Heat the oil in a skillet over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the garlic and sauté for an additional minute. Add the mushrooms and cook until they start to release their liquid. Stir in the shredded chicken and chopped spinach. Season the mixture to taste with salt and pepper. Cook the mixture until any liquid is gone.

Preheat the oven to 350°.

Spray a baking dish with Pam. Spread a thin layer of the Hatch Green Chile Sauce in the bottom of the baking dish.

Wet several paper towels and wring them out. Wrap the corn tortillas in the damp paper towels and microwave for 45 seconds or until warm and pliable.

Divide the chicken and mushroom filling evenly between the 8 corn tortillas. Add about 1 tablespoon of shredded pepper jack cheese to each enchilada and roll up (not too tight) to enclose the filling. Place the enchiladas seam side down in the baking dish. Top the enchiladas with the remaining Hatch Green Chile Sauce. Sprinkle a little more cheese over the enchiladas and bake at 350° for 20 minutes or until hot and bubbly

*How To Roast Fresh Chile Peppers

Gas Stove
This method works well for roasting a small quantity of chile peppers. Use a long handled cooking fork with a handle made with a non heat-conducting material. Pierce the pepper with the fork and hold the pepper over a gas flame (or grill flame), about 4″ from the heat source. Or use tongs. Keep turning the pepper until it is evenly charred on all sides. The pepper skins should turn black when properly roasted.

Dry Grill
For a larger quantity of chiles you can use a stove-top grill that fits over a gas or electric burner. Sit the chiles on top and turn occasionally to allow even charring.

Oven Method
Preheat your oven to 450°F. Spread the peppers evenly on a cookie sheet, in a single layer. Roast the peppers on the top oven rack for about 4-5 minutes until he skins blister. Watch carefully so they do not burn.

Clean and Peel
Place the roasted peppers in a plastic or paper bag and seal the bag – or – in a large bowl and cover with foil or plastic wrap. Allow the chile peppers to sweat in the bag or bowl for about 10 to 15 minutes. When you remove them from the bag or bowl they will be easy to peel.  Do not peel them under running water.  Peel the chile, remove and discard the skin, seeds, and the veins.

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Creamy Mushroom and Spinach Enchiladas

Creamy Mushroom and Spinach Enchiladas

I picked up 8 ounce packages of baby bella mushrooms at Aldi this week for 99 cents each. Such a good deal. I’m becoming a big fan of Aldi, which is owned by the same company that owns Trader Joe’s. Aldi doesn’t have much in way of variety, but they have good prices, especially on produce. I got organic bananas for 69 cents a pound and a seedless watermelon for $2.99 this week. Just don’t get too attached to any one product at Aldi. The products are constantly changing.

We will be eating a lot of mushroom dishes this week. This is a variation of my Spinach and Mushroom Enchiladas with a Creamy Tomatillo Sauce recipe. In this version, the sauce is different. I incorporated some of the mushrooms into the creamy enchilada sauce. It’s delicious.

Creamy Mushroom and Spinach Enchiladas 2

Creamy Mushroom and Spinach Enchiladas

3 tablespoons butter
1 large onion, chopped
8 ounces baby bella mushrooms (or mushrooms of your choice)
3 cloves garlic, minced
2 packages (9 – 10 ounces) frozen chopped spinach, thawed and drained (squeeze as much liquid as possible)
salt and pepper, to taste
4 ounces pepper jack cheese, grated (or Monterrey Jack)
1 cup water
1 vegetable bouillon cube (I use Knorr brand)
2 tablespoons corn starch
1 teaspoon garlic powder
1/4 cup sour cream
1/4 cup fresh cilantro, chopped
8 corn tortillas

Preheat the oven to 350° F.

In a large skillet, melt the butter over medium-high heat. Saute the onions and mushrooms in the butter until tender. Add the garlic and cook 1 minute longer. Remove half of the mushroom mixture to a bowl and set aside.

Add the spinach to the mushroom mixture and cook until all the liquid in the skillet is gone. Season to taste with salt and pepper. Stir in the pepper jack cheese and turn the heat down to low. Keep the mushroom mixture warm while you prepare the enchilada sauce.

In a saucepan, bring the water and vegetarian bouillon cube to a boil. Whisk the corn starch and garlic powder into the sour cream and then whisk into the boiling liquid. Whisk until thickened. Remove from heat and stir in the reserved mushroom mixture and the cilantro.

Spray a baking dish with cooking spray.

Wet several paper towels and wring them out. Wrap the corn tortillas in the damp paper towels and microwave for 45 seconds or until warm and pliable.

Divide the spinach and mushroom filling evenly between the 8 corn tortillas and roll up (not too tight) to enclose the filling. Place the enchiladas seam side down in the baking dish. Top the enchiladas with the creamy mushroom sauce. Bake the enchiladas in the 350 degree oven for 20 minutes or until hot and bubbly.


Mixed Greens Enchiladas

Mixed Greens Enchiladas

I’ve been trying to think of interesting ways to use the variety of greens I’ve been getting in my CSA boxes lately. I woke up this morning with the idea to make enchiladas. Originally, I was just going to use collards, but I had a little bit of rutabaga greens left from last week and decided to use those in the enchilada filling as well. The enchiladas turned out better than expected. So good. I’m thinking any type of greens (collards, turnip, mustard, Swiss chard, rutabaga, spinach, etc…) could work in these. I can’t wait to make them again.

Mixed Greens Enchiladas  2 (640x382)

Mixed Greens Enchiladas

6 cups fresh greens, washed well, stems and ribs removed, and thinly sliced
2 tablespoons canola oil
1 large onion, diced small
2 cloves garlic, minced
1 jalapeno, seeded and minced
1 zucchini, diced small
1 cup frozen corn
1 15.5 ounce can black beans, drained
1 teaspoon ground cumin
salt and pepper, to taste
corn tortillas
shredded cheese (Monterey jack, cheddar, or mozzarella)

3 tablespoon canola oil
3 tablespoons flour
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
2 cups water
1 8 ounce can tomato sauce

Preheat oven to 350° F.

Bring a pot of salted water to a boil over high heat. Add the thinly sliced greens and cook until tender, about 15 minutes. Drain the greens well in a colander and set aside.

Meanwhile, in a sauté pan, heat the 2 tablespoons of canola oil over medium-high heat. Add the onions and cook until tender. Add the minced garlic and jalapeno and sauté another minute. Add the zucchini and cook until crisp tender, about 5 minutes. Add the corn and black bean and cook until heated through. Add the reserved drained greens and stir to combine. If there is liquid in the pan, continue to cook until the liquid is gone, otherwise, reduce heat to low and keep filling warm until ready to use.

To make the enchilada sauce, heat 3 tablespoons of canola oil in a saucepan over medium heat. Add the flour and chili powder and whisk to form a paste. Mix in the cumin, garlic powder, and salt. Gradually whisk in the 2 cups of water. Let the mixture come to a boil, whisking often. It will thicken slightly. Add the can of tomato sauce and check for seasonings. Reduce the heat to low and keep the enchilada sauce warm until ready for use.

To assemble enchiladas, start by putting a little of the sauce in the bottom of a casserole dish (I  use two smaller casserole dishes, but you can use a large Pyrex baking dish). Working with 3 or 4 corn tortillas at a time, wrap them in damp paper towels and microwave for 30 seconds to soften. Place a little of the filling (about 3 tablespoons) on the tortilla and top with cheese (about 1 tablespoon). Roll the tortilla around the filling and place in the prepared casserole dish, seam side down. Repeat process until all the filling is used. I got a total of 16 enchiladas, but the amount may vary depending on how much filling there is and how much is used in each enchilada. Once all the enchiladas are filled and placed in their baking dish, pour the warm enchilada sauce over the tortillas. Sprinkle with cheese and bake, uncovered for 20 minutes, or until hot and bubbly.

Mixed Greens Enchilada (640x411)


Spinach and Mushroom Enchiladas with a Creamy Tomatillo Sauce

IMG_2250 (640x480)

I had mushrooms, jalapenos, tomatillos, and Mexican crema in the fridge that needed to be used and this is the dish I came up with to utilize all of those ingredients. I started by making my favorite tomatillo hot sauce and adding Mexican crema to make the enchilada sauce. The crema added enough richness that the enchiladas didn’t even need cheese. You can find Mexican crema in the refrigerated section of some grocery stores. You can substitute heavy cream if you can’t find crema but it won’t quite be the same. Here’s a picture of the Mexican crema I used:

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I was happy with the way the Creamy Tomatillo Sauce turned out. Seriously, you could put that stuff on anything and it would be good. The spinach and mushroom filling wasn’t bad itself. There was just enough to fill 8 tortillas. If you are a spinach lover, I think you could get away with adding an additional package of frozen chopped spinach.

Spinach and Mushroom Enchiladas with a Creamy Tomatillo Sauce

2 tablespoons vegetable oil
1 medium onion, halved and thinly sliced
8 ounces mushrooms, rinsed, stems trimmed, and chopped
1 jalapenos, seeds removed, minced
1 package (9 – 10 ounces) frozen chopped spinach, thawed and drained (squeeze as much liquid as possible)
1 teaspoon ground cumin
salt and pepper, to taste
8 corn tortillas
1 batch of Creamy Tomatillo Sauce (recipe below), warmed

Preheat the oven to 350 degrees F.

In a large skillet, heat the oil over medium-high heat. Add the onions and cook until they start to soften. Add the mushrooms and jalapenos cook about 5 minutes more. If the mushrooms release their liquid, just cook until most of liquid is gone. Add the chopped spinach and ground cumin and cook until the spinach is heated through. Season the enchilada filling with salt and pepper and keep warm.

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Wet several paper towels and wring them out. Wrap the corn tortillas in the damp paper towels and microwave for 45 seconds or until warm and pliable.

Spread 1/2 cup of the Creamy Tomatillo Sauce in the bottom of the baking dish.

Divide the spinach and mushroom filling evenly between the 8 corn tortillas and roll up (not too tight) to enclose the filling. Place the enchiladas seam side down in the baking dish. Top the enchiladas with the remaining Creamy Tomatillo Sauce. Cover the baking dish with foil and bake the enchiladas in the 350 degree oven for 20 to 30 minutes or until hot and bubbly.

Creamy Tomatillo Sauce

4 fresh jalapenos, stems removed (you can remove the seeds if you wish)
1 pound green tomatillos, husks removed and washed
1 medium onion, chopped
1 vegetable bouillon cube
1/2 cup water
2 T. olive oil
1 T. vinegar
2 cloves garlic, chopped
1/4 cup cilantro, chopped
1/2 cup Mexican crema

In a medium saucepan, add the jalapenos, tomatillos, onion, vegetable bouillon cube, water, olive oil, vinegar, and garlic.

IMG_2228 (640x480)

Gently simmer for 30 minutes, turn off heat, and then let cool a bit. Add the cilantro and then blend with a stick blender (or blend in a food processor or blender). Stir in the Mexican crema and keep sauce warm over low heat.

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Veggie Enchiladas with Ranchero Sauce

My ranchero sauce is amazing, if I do say so myself.  It really accents the veggie enchiladas and make them incredibly delicious and downright addicting.  Luckily, they are pretty healthy and you can afford to have just one more.  : )  I based this veggie combination on the veggie enchiladas at Chuy’s in Austin, Texas.  By the way, I highly recommend eating at Chuy’s if you are ever in Austin.  They have great Tex-Mex at great prices.  The one located on Barton Springs Road, across from Zilker Park is my favorite.  Anywho, feel free to change up the veggie combination to stuff the enchiladas.  Be flexible and use what you have on hand.  Sometimes I add hominy or black olives to my mixture with tasty results.  You can also add cooked shredded chicken, if you eat meat.  The Ranchero Sauce is also excellent with eggs.  For Huevos Rancheros, fry an egg (don’t use a lot of oil) and add some of the sauce to the pan towards the end of cooking.  Heat the sauce through and serve the eggs and Ranchero sauce over a warm corn tortilla.

Veggie Enchiladas

1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil (or vegetable oil)
1 zucchini, diced
1 yellow squash, diced
1 cup corn kernels (frozen is fine)
1 serrano chile, veins and seeds removed and minced
4 ounces button or baby bella mushrooms, cleaned and chopped
1 cup fresh spinach, rinsed and chopped
1 cup cooked potatoes, diced

hot oil
corn tortillas
pepper jack cheese, shredded
Ranchero sauce, warmed (recipe below)

For the enchilada filling, sauté the onions and garlic in the olive oil or vegetable oil over medium heat.  When the onions are tender, add the zucchini, yellow squash, corn, serranos, and mushrooms.  Continue to cook until the squash is tender but not mushy, about 5 minutes.  Add the fresh spinach and diced cooked potatoes to the mixture and cook until warmed through.  Season the mixture to taste with salt and pepper.

To make the enchiladas, quickly dip the corn tortillas in hot oil, being careful to not get them crisp.  Fill the softened tortillas with shredded pepper jack cheese and the veggie mixture.  Roll them up, place on a plate and top with the hot ranchero sauce.  Serve immediately.

My Ranchero Sauce

1 tablespoon butter
1/2 medium onion, chopped
1/4 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
2 large garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
1 8 ounce can tomato sauce
1/2 teaspoon salt
4 ounces tomato paste (optional)
1/4 cup chopped fresh cilantro

Melt the butter in a heavy large skillet over medium heat.  Add the next 6 ingredients and sauté until the vegetables are soft, about 5 minutes. Add the broth and tomato sauce and cook until sauce starts to thicken, stirring frequently. Taste and season the sauce with salt.  If you prefer a more “tomato-y” sauce, stir in the 4 ounces of tomato paste (1/2 a small can). Cook for about 15 more minutes.  If the sauce is too thick, you may add a little bit of water to thin it out.  Stir in cilantro.


New Mexican-style Stacked Enchiladas

New Mexican-style Stacked Enchiladas

From April 11, 2005:  The other night, I didn’t feel like spending a lot of time in the kitchen, so I made New Mexican-style stacked enchiladas. They were super easy, inexpensive (less than $5 for the whole meal), fast (15 minutes from start to finish), and delicious.  I served the enchiladas with black beans, which meshes really well with the enchilada sauce.

New Mexican-style Stacked Enchiladas

Enchilada sauce
Corn tortillas
Grated cheese
Chopped onions (optional)

To make the enchiladas, heat enchilada sauce (either homemade or canned) until hot.  Keep hot so the sauce will melt the cheese when added to the enchilada stack.

Heat some canola oil in a small frying pan and briefly fry corn tortillas (about 4 per person), until they were soft, but not crispy.

To assemble the enchiladas, put a softened corn tortilla on a plate, spoon on some hot enchilada sauce, sprinkle on grated cheese (I use Cabot’s habanero cheddar cheese and mild cheddar) and onions, if using.  then top that with another softened tortilla. Repeat the process….sauce, cheese (onions), tortilla…..two or three more times and top the enchilada stack with more sauce and a little more cheese.

For a quick enchilada sauce:

Enchilada Gravy

3 tablespoons oil
3 tablespoons flour
3 tablespoons chili powder
2 cups water (up to 3 cups if needed)
8 ounce can tomato sauce
ground cumin
garlic powder
salt

Heat the oil in a saucepan over medium heat. Whisk in the flour and chili powder. Gradually whisk in the 2 cups of water, adding more if necessary. Continue to whisk as the sauce thickens. Add the can of tomato sauce and season with ground cumin, garlic powder, and salt (about 1 teaspon of each). Keep the sauce warm to use for enchiladas.

The enchilda grave\y only takes a couple of minutes to prepare, but if you had to, you could use canned enchilada sauce. Season the enchilada sauce with chili powder, garlic powder, ground cumin, ground coriander, and salt (or whatever spices you like) until it tastes good and not like it came from a can.


Tex Mex Veggie Enchiladas with Enchilada Gravy

tex-mex enchiladas

This enchilada gravy is a basic sauce that can be dressed up to suit your taste.  I’ll add a small can of tomato sauce and ground cumin to this sauce.  I use it to make stacked enchiladas too.  There is not an exact recipe for the enchiladas.  I use whatever I have on hand to fill them.  Get creative and enjoy!

enchilada gravy

3 tablespoons shortening
3 tablespoons flour
3 tablespoons chili powder
3 cups water
garlic powder
salt

melt shortening in pan over medium heat. whisk in flour and chili powder. whisk in the water and stir until thickened. season with garlic powder and salt. use to make your favorite enchilada recipe.

tex-mex veggie enchiladas

for the enchiladas, i just sauteed chopped onion and garlic in olive oil. added diced zucchini, chopped black olives, drained canned diced tomatoes, chopped spinach, chopped jalapenos, and corn. i seasoned that with salt, pepper, ground cumin, and ground coriander. i let the veggies cook until the zucchini was tender. i took the mixture off the heat and added shredded cheese. when the cheese was melted, i use the mixture to fill corn tortillas, that had been softened in the microwave and dipped in the enchilada gravy. i placed the filled enchiladas, seam side down, in a baking dish in which the bottom was covered with enchilada gravy. when all the enchiladas had been filled, i covered them with the remaining sauce, sprinkled them with cheese, and covered them with foil. i baked them in a 350 degree oven for about 20 minutes until the enchiladas were hot all the way through and the cheese was melted and bubbly.