How to Make Green Chile Chicken Enchiladas
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- Опубликовано: 28 июл 2024
- Christie Morrison makes showstopping Green Chile Chicken Enchiladas.
Get the recipe for Green Chile Chicken Enchiladas: cooks.io/3wnLZBw
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I char the chilis whole , put them in a bad and then peel the skin off. My sauce doesn’t have black flecks. I use chicken bouillon instead of salt and a Serrano instead of jalapeño. I’ve never had an issue finding fresh tomatillos. I like my sauce a little runnier.
While I preheat my oven I brush the tortillas with a little oil and heat in the oven for a few minutes. Make sure you cover the tortillas with sauce or the exposed areas will get crispy. I leave the pan uncovered because I like the cheese really melted and blistered .
This looks amazing and the presenter,Christie is amazing 🤩 to hear 👂 and she’s definitely a good cook!!
Very well explained and executed. Great recipe!
I made this a couple of days ago as written, and it was a hit with the family. I ended up making it again tonight so we will have it for a backup in the freezer. This time I used fresh tomatillos instead of canned and removed some but not all of the blackened skin off the poblano peppers. I like the lighter green color and less bitter taste. I would still do the canned tomatillos in a heartbeat if I can’t find fresh. Thank you so much for your video and I love watching you explain everything as well as your shortcut tips.
ONE OF THE BEST COMBOS...CHICKEN AND GREEN CHILI'S
This looks and sounds wonderfully delicious 😋.
Hey! Christie!
I'm placing my order now.
Four will be perfect.
Thank you. ☺
They look so, so delicious.
This looks so good and easy!
OMG, can't wait to try this one! Thank you for sharing!
Very nice. Talk about a crowd pleaser. New Mexico here. One question northern and southern New Mexicans ask is: "Red or green?" Well of course both are wonderful, so might I offer a suggestion? Christmas tree. BOTH! Maybe one side red and one side green or maybe alternate each enchilada or what ever makes your heart happy! Green chile and chicken are a great combo as are carne asada or ground beef and red chile, but that is not chiseled in stone. Experiment! I assure you, you'll love it.
Great idea! We make red & green chili sauce for Christmas gifts, anyway, can't believe I never thought of it.
Thank You for sharing this beautiful and tasty looking recipe!
🙏❤️🍽😁😁
Really well done video, thanks!
I will definitely try this
This was delicious. Appreciate the recipe
I'd try it! Yum
Wow!! Recipe for Green Chili Enchiladas looks amazing and simple to do. Can’t wait to try this recipe. All the right ingredients 😊
And.. really appreciate the step-by-step directions for the Green Chili Enchilada recipe. You are a skillful presenter.
I have been looking for some time for a green chile chicken enchilada recipe, this is it! Thank You
Looks really good 👍🏼
Looks very tasty
Great Job!!! - - THANKS :)
Thank you I'm going to make this
Christie is so cute I love her and this looks amazing!
BEST RECIPE super easy never had a person not love it everyone always wants the recipe I always use fresh tomatillos
I know a Williams Sonome dish towel when I see one!! The best!!
Most of my kitchen is from Williams-Sonoma circa 1984! Lifetime investments. 😎
That’s the best recipe you guys have come up with in a long time! And it was delivered quite well! Very happy with this I’m gonna go home and make it too!
Can you freeze these? If so, before or after you cook them? Thanks. Great recipe and presentation.
Yum!!
The ATK crew are such great teachers!
The Green Chili Enchiladas looks great, sauce looks wonderful and surprised you don't have to remove the charred skins. I live in Texas and we have fresh Tomatillos in our produce section all the time. I don't think I've ever seen canned Tomatillos. Is fresh ok?
I’ve never used canned tomatillos, only fresh. I think I’m going to add them to my pantry selections though. 👍
I'm not even in a big city in Canada and I can find them all year in our grocery stores. There is maybe 17 Mexicans in my town too, with my wife being one of them.
Im sure it is but theres no fresh tomatillo available where im from
@@Jay-bf8yp I’m in California and can get fresh tomatillos all year too but I like to keep a variety of canned items in my pantry for easy meals (that I don’t have to plan for) or when I want to stretch out the time between grocery shopping.
@@JustAGalOnTheGo I think I may have responded to the wrong comment haha. In any case, I do notice a significant difference between fresh and canned ones. If you are roasting the peppers (odd addition to the recipe) and stuff already, you might as well as just boil some tomatillos for a few minutes. Assuming of course fresh ones are available...
Truth. I've never seen them in a can
Anyone know what brand of ovens are used in this episode? TIa
Most of these comments have nothing to do with this cooking video.
The green chili sauce looks great! Using a rotisserie chicken for this recipe is a wonderful way to cut the prep time. Great job!
Yum I’m a drooling. Can you come open a Mexican restaurant in NZ I have yet to find a authentic Mexican restaurant.
They just don’t seem to know what that is here , their idea is nachos, but the meat sauce is the same as spaghetti bolognaise meat sauce .
Yuck!
Corn tortillas you dry fry. & makes a much better texture then microwave ones. Also wouldn't use sharp cheddar too overpowering. Otherwise good recipe. The sauce looks really thick.
Did you remove the onion roots before blending?
I would... but it did not look like she did. I was confused by that as well. 😎
@@TitoTimTravels -- Same. Even blended, just ew, lol.
At what point would you add back the jalapeño seeds, since she said to add them back in later?
@@sandrah7512 Thanks, Sandra.
I made this and it came out a-Mei-zingly
I simply cannot skip frying the tortillas. Every time I have not fried them a bit the enchiladas turn out mushy. I like them to retain a little chew.
Exactly! Microwaving those thin tortillas will result in mushy enchiladas. That's why she had to be so careful when serving them. And it's also better if you can get thicker tortillas
Enchiladas are also good with diced onions and sliced black olives sprinkled on top before baking.
Sour creeeeeaaaaaammmmmm.... The sauce is gorgeous. But no salt? I know the chicken is salted. But I'd add salt to the sauce for sure.
1 tsp was used when putting ingredients in the blender.
I'm glad I live in the desert southwest where real enchiladas exist!
In 45 years of living, I have never seen canned tomatillos. I am Hispanic.
👏🏽👏🏽👏🏽
Tortillas can be toasted in toaster
Daggonit, looks like someone blew up with this dish.
Have not been able to find canned tomatillos even at the Mexican grocery store
I would make this recipe without sour cream and avocado
I've never seen canned tomatillos. But, I do have access to fresh Green Tomatoes, which I'll try in place of the tomatillos. Thanks for sharing.
It's not a good substitute Deb. NOLA has a big enough Latino population I bet you could find a Mexican grocery store. They'll have the real stuff. Get some Mexican oregano while you're there.
@@chihuahuaphilThank you. We are really lucky in New Orleans because our grocery stores cater to many ethnic based food groups. Latino, Asian, Greek ... we truly are a Gumbo of flavors and neighbors. 💓 🥣
I have never heard of canned tomatillos. Wish we had them, I also have never seen fresh tomatillos locally... (sometimes I miss Texas groceries) 😎
@7:40 400 degrees 30 minutes
would have added sour cream to sauce making it less green and less dry looking
One word of advice from personal experience. When cutting up jalapeños without gloves, especially if they're fairly spicy, please be certain to wash your hands well afterwards and before continuing. Even a small amount of capsaicin from the pepper that remains on your fingers will cause intense discomfort if you rub your eyes without thinking.
These look great but I’m a little nervous about the sharp cheddar. Any reviews on that? Might a mixed Mexican cheeses and cheddar blend be flavorful enough?
Use whatever cheese you want
In Mexico sharp cheddar is not used so monterey or oaxaca are good melting cheeses. Many places in Mexico top the enchiladas with crumbled cotija cheese or queso fresco
Was this a repost? Why do I remember watching this already?
Do not microwave tortillas 🤮. It takes seconds to dry roast them on the stove to and the texture will be so much better.
Also I dont know who needs to hear this but soak your cilantro in cold water to let all the sand fall to the bottom. And YES you can use the stems they hold so much flavor.
Looks good, but do not mistake this recipe for the New Mexican version.
This should be a highlighted comment. I absolutely loved ATK but regional foods should be kept authentic.
I’m having a hard time finding fresh poblano peppers in my neighborhood. I looked on the inter-webs and saw that one could substitute green peppers. Before I do, any thoughts from Cooks country or others who have tried this recipe?
Bell peppers (although yummy) have an entirely different flavor profile than poblano peppers. I use Anaheim peppers, Hatch green chilies, or Poblanos interchangeably.
@@mlsummersett thanks. I’m thinking it is too early in the spring to get fresh poblanos….may have to wait a few weeks.
@@mlsummersett Thanks…wish I could find fresh poblanos, Anaheim or Hatch green. It’s probably too early in the spring for the fresh peppers in the stores so I’ll wait to make this recipe. It did find the canned tomatillos on amazon so it’s ready in the pantry.
I wonder what makes the commenters think anyone cares about their opinion?
As someone from the SW I don't find this recipe for green chicken enchiladas. Poblano peppers are too mild. Might as well use green bell peppers at that point.
At 5:00 there's a "so smooth" that I am pretty sure is not Christie's voice. Sounds very robotic. Could just be me though.
Yes, because a determination of "robot interjection" over Christie's actual voice in the midst of Christie presenting makes so much sense. 😆
Sauce was a little bit too thick for my taste but all in all a convincing recipe...
Nice how about not using the microwave??? Not everyone can use it due to health conditions. Just asking for a friend
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MUSHY ENCHILADAS THAT STICK TO DISH
Don't put cheese in the sauce.
I made this with fresh Tomatillos. Came out very bitter, not tasty at all. Followed the recipe exactly besides fresh Tomatillos. Anyone?
Reduce the amount of tomatillos if you find them too bitter. Some people boil them first. And you can do a salsa only with roasted poblanos/jalapeños/serranos without the tomatillos. I would also add chicken stock instead of water to loosen the salsa. Theirs came out too thick
Should wear gloves with that jalapeno..if you rubbed your face afterwards youll understand..washing them wont help
You threw out the chilli tops? Waste.
This dish is enchiladas inspired, but they're not enchiladas
The salsa verde never has poblano, the filling never has salsa in it, the salsa is never that thick, the tortillas are always fried so the enchiladas are not soggy... just no
I raised an eyebrow too when I saw the poblano peppers and the sauce being mixed in with the chicken. Interesting timing too, as I had just pulled out some tomatillos to make Enchiladas for dinner not 5 minutes before I saw the notification for this video.
It's silly to complain about the filling having a little bit of sauce in it. In most recipes, you dip the tortilla in the sauce, then add the filling, then roll it up, which means that the sauce and the filling get integrated anyway (and when you take a bite, it gets integrated again). And the purpose of microwaving the tortillas was to make them more pliable so they won't crack during the rolling. Lightly frying them also works, assuming you don't fry them too long and they become too brittle.
@@louisrios5546 If it doesn't matter, I suppose you can just toss everything into a blender before eating because it just all gets integrated when you eat it anyways...
@@louisrios5546 Again, the tortillas are fried, not to be pliable, but to withstand better the hot salsa and not get soggy.
The salsa is too thick, so if you were to use the right consistency, adding the salsa to the filling would make a soupy mixture, or add way too little is ok i guess, but you won't be seeing that in a restaurant in mexico.
You're not supposed to add the salsa until the very end, just about to serve, piping hot so it melts the cheese when you add it on top. We don't really use the oven in Mexico, and the broiler is reserved for restaurants.
@@crrnz They are not claiming to be making authentic enchiladas. The name of this dish should be "green enchilada casserole". They want to make an easy but flavorful weekday meal for the family and casseroles are an easy answer. But definitely microwaving the tortillas will make the enchiladas too mushy. Quickly blanching the tortillas in oil is a needed step. The cheese can definitely be added when serving but cheddar is too greasy and doesn't melt well. I understand them using a bit of salsa to the chicken because rotisserie chicken is very bland
Please....... it's not "hallapeeeeenyo"
It's pronounced "hallaPENyo"
Disappointing you didn't use any actual green chiles. They are available in a can if you can't find them fresh. You used tomatillos from a can...
Poblanos and jalapeños aren’t green chiles?
Why do white people put cumin in ALL Mexican dishes???? We don't uses that much cumin! I never use cumin in an Enchiladas sauce or Salsa Verde. Aside from the addition of cumin, everything else looked delicious!
nor lime juice
This was a very disappointing recipe, made it and it was not Full Flavour, it was bland as hell. Don't waste your time and money........
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Don't call it a garbage bowl, instead it's a compost/seed bowl.
Where is the “green chili “? Poblano’s? Real green chili would give “green chili” enchiladas . MUCH better flavor. Come on “American Test Kitchen” do better.
i generally love your recipes, but this is a lowest common denominator dish-white washed mexican food. I live in Ca and do have access to real mexican food and can cook it so this recipe is a fail for me. For one thing using only one jalapeno-THAT YOU SEEDED is an insult to your viewers palettes. You could have made a slightly spicier version and said people could use less if they prefered (lead the people!) Also the chile verde is too stiff_it would usually be loosened up with stock or water. You have almost no fat in this recipe-and what is fat? Flavor! Even though you microwaved the tortilla instead of grilling them, I would still have brushed some neutral oil to help the texture and richness. Dry tortillas...tisk tisk. The cheddar cheese is not traditional but is not a crime. i know of mexican american who use cheddar cheese
I am sure some people will love this. I would have prefered you called it "Very Americanized Green Chile Chicken Enchiladas.' That would be more accurate.
there is some fat in the cheese, but still
they use this...they use that...they use what they think taste good to them..this is not mexican food...call it what you want...it's not.
Sorry, no cheddar. Use only Mexican melting cheese. Cheddar is just the wrong flavor on these.
Yeah no .. please dont
There should be a better way of eating dirt other than blending the uncleaned onion roots. Ffs CUT OFF THE ROOT OF YOUR ONION.
Need some yellow, orange, and red sweet bell pepper chicken enchiladas and get away from green peppers and chilis.
Ruined it with sour cream
I cook gortons fishsticks in the oven than take them with me to Supermarket and sneakly place 1 with note on it by the Cashier and watch them from distance. The note say DO NOT GET AN ABORTIN!!!
What is an ‘abortin’?
@@mmb4427 Something his mother should have had? 😎
Cootchie the idget troll ☠️⚰️
Dont make this, just search " receta enchiladas suizas" and enjoy a great meal