HOW TO MAKE RED & GREEN ENCHILADAS WITH HATCH CHILE: Delicious Cheese & Chicken Enchilada Recipes
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- Опубликовано: 4 сен 2024
- When it comes to Enchiladas, it doesn't matter if they're Red or Green, I'm an equal opportunity devourer! And, as a native New Mexican, I especially love them when they're made with Hatch chile. In this video, I show you how I make both Red Cheese Enchiladas and Green Chicken Enchiladas with Hatch chile, because sometimes it's hard to decide between the two. Read on for the full recipes.
Red Cheese Enchiladas
approx. 10 red chile pods
3 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste (I use about 1 tsp.)
approx. 3 1/4 cups water
corn tortillas
grated cheese of your choice (cheddar, pepper jack, muenster are all great)
chopped onion, to your liking
vegetable oil for frying
Remove stem, seeds, and any imperfections from dry chile pods and rinse clean in water. Soak clean chile pods in hot water for a minimum of 15 minutes so they soften and rehydrate. Place softened chile pods in blender or food processor, along with garlic, oregano, cumin, salt, and water. Blend until completely smooth. Heat saucepan over medium high heat with about 1-2 Tbsp. of oil. Pour red chile sauce in saucepan and cook for 15 minutes, stirring frequently. (When it reaches a boil, lower heat to a simmer.)
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough red chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Green Chicken Enchiladas
approx. 7 Hatch green chiles, roasted, peeled, stems & seeds removed
(If buying Hatch chile in a can or jar, you'll need approx. 1 cup)
3 garlic cloves
1 tsp. cumin
salt to taste (I use 1 tsp.)
approx. 2 cups water
1 can cream of mushroom or chicken
shredded chicken
corn tortillas
grated cheese of your choice
chopped onion to your liking
vegetable oil for frying
Place green chile in blender or food processor, along with garlic, cumin, salt, and water. Blend until smooth. Heat large saucepan over medium high heat, with 1-2 Tbsp. of oil. Then pour in green chile sauce. Add in can of cream of mushroom or cream of chicken. (You can even use both). Stir until well combined. If sauce is too thick, add a little more water. Let it come to a boil and reduce heat and simmer about 10-15 minutes.
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded chicken, shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough green chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
I hope you like these recipes as much as I do. Be sure to give this video a Thumbs Up, leave me a comment and Subscribe to this channel, if you haven't already. You can also follow Marcy Inspired on Instagram at / marcyinspired and on Facebook at / marcyinspired
Bendiciones y buen provecho!
Marcy I just had breakfast a little while ago, as a native New Mexican (living in AZ) I had to watch your video... And wouldn't you know I got hungry all over again!!!
I'm a single man living alone, I love to eat and I don't mind cooking but I HATE the clean up, I guess I'm going to have to 'bite the bullet' and make a mess!!!....Hopefully my enchiladas will taste as good as yours look!!!
Thank you for posting written recipes that include ingredients and instructions. So many RUclipsrs don’t for some reason. I refuse to watch videos ten times to get the details of a recipe.
I know that can be annoying, but most RUclipsrs send you to a website so they can make a little money off of advertising. I don't have a website, so you'll always find my recipes in the Description Box beneath each video.
Just tried the green chile enchiladas tonight. DELICIOUS THANK YOU!! My only contribution is... as a member of the Board of Directors of the New Mexico Chile Association, I'd like your viewers to know that, while "Hatch" chile is the most famous New Mexico chile and *absolutely* delicious, it turns out that fabulous green and red chile are grown ALL OVER New Mexico. Look for the New Mexico Certified Chile logo to ensure you're getting the very best. Thanks again, Marcy, for the great video. This is now a new favorite recipe!
I am from New Mexico. You are right about that question. Red, green, or Christmas. I noticed that you rolled all of your enchiladas. We owned a restaurant called Murphy's Mule Barn or the Big Chief restaurant in Albuquerque. We always roll our enchiladas that we served on each plate.. When I go to restaurants, I like them rolled. When I make enchiladas for a group at home, we make them flat and like a casserole. We do that with both red or green. Your enchiladas look wonderful. There is one ingredient I would keep out or only add a little tiny bit of. That would be the cumin none of us like cumin. However, you're recipe looks and sounds very interesting and delicious. I might try it just like you make it.
I mostly make my enchiladas flat. But I roll them like this once in a while, if I'm having company. I love that you can find them either way in New Mexico.
The food from Albuquerque is gross...greetings from El Paso!
@@ReisterJPfood in Albuquerque and El paso is not good. Greetings from Southwest New Mexico.
@NeiveVeve southwest New Mexico,? Do you mean the truck stop in Deming with the Dairy queen in it? Lol
@ReisterJP I would rather have Dairy queen from a truck stop than El Pao tex mex, food with cabbage and radish. Chili that's not de seeded. Served cold. Tell me a good restaurant in El paso. I will try it. I have tried a lot. I haven't found a good one.
😂moved to NM from midwest in 1991....."Red or Green" - NO CLUE - Am still working on perfecting my NM Cooking Skills!! Once you taste NM Cuisine - Nothing else compares!!❤
505...the BEST! Always have a jar in the fridge.
YES! Me, too!
They look delicious! Only thing we don’t use in ours is comino. We only season green and red with salt, garlic, and onion.
I love the variations depending on where you live. It’s ALL good. Thanks for checking out this video snd taking the time to comment.
Marcie, I love your comal! Is it an heirloom or can you recommend where to purchase a nice and heavy one such as yours? Thanks!
Jorden
Same here no comino
Another one here. We never use cumin.
To me it seems to matter where you are from. My friend has lived alll over South America and Me I o. Her husband is Hispanic and. We have Hispanic heritage. And in various re pies we have always used cumin seeds , primarily ground. And we eat enchiladas rolled or flat depending on what we want.
I'm so glad to have found your channel. I love the way you cook an how you keep it authentic. I'm also from New Mexico, Portales.❤
I'm happy you found my channel, too. Thanks for the nice comment.
@@marcyinspired1442 Me too, thank you for sharing your recipes.
Yummy yummy. I love green chili. New Mexico is the green chili capital.
Thanks for watching!
Chile!
Chili is the stuff with meat and beans in it. Popular in Texas and in Frito Pie!
Hello! Im from Grants New Mexico Like your video. The way you make them is exactly the way my mother taught me.. Love both red and gren! like the smell of green chile roasting!
I live in southern NM and your recipes are on point 👍 Almost identical to how my mom makes them.
I love hearing that. Thanks so much for taking the time to tell me.
Thank you Marcy, I forgot how to make the red sauce . It's been a long time since I've cooked any . I never wrote it down while my mom was teaching me You know our recipes are not always written down just handed down . I was in New Mexico in July and bought some chile to share with family & friends here in California. I also encouraged them to watch your RUclips channel for all your great recipes . I prefer red flat enchiladas no egg. Take care and keep sharing your knowledge .
You’re exactly right. I never learned from a written recipe either, it was just watching my mom put spices in the palm of her hand. So when I started this channel, it took some work for me to figure out measurements. You’ll hear me say “approximately” a lot. Lol Anyway, I’m so thrilled you found my channel and think it’s helpful. I appreciate the encouragement.
My parents are from New Mexico and my Mother used to make her enchilada sauce like this,she used to make them flat instead of rolled..I am so glad I finally found your recipe..not very many ppl use cream of mushroom soup
I’m happy you found this recipe, too. Thanks for taking the time to tell me. ☺️ Btw, I prefer my enchiladas flat, but rolled them for this video since I was going to stick them in the oven.
Flat saves time, but rolled are for presentation 💯
I also like mine flat :)
Most useful and easy recipe presentation I have seen for red chile enchiladas. I'm now going to try it myslef! Thnaks again
Thank you for saying that. I appreciate you watching.
My Spaniard side was from Dawson, New Mexico and my grandmother who was a fantastic cook and owned a restaurant at one time loved the hatch chilis.
Everytime I make the red enchiladas I say in my head "time to make Lydia's enchiladas" after all she was my teacher on making these! Also I've never pureed the green chile like that I'm going to try it the next time! Now I gotta make some!!!
You know, I don't always puree the green chile, just once in a while. I like to dice them up so that I see the actual pieces of chile in my sauce, too. It just depends on whatever mood I'm in. And I usually make them flat way more than I make them rolled. Enchiladas are so versatile that way. What's funny is, I had never had chile made from chile powder until you showed me. I'm still not very good at it, but I'm getting better. Powder is now my go-to for soups. I'm excited because this year we bought the most gorgeous bag of chile powder in Hatch. Send me your sauce recipe when you have a chance.
Looks divine. I sure miss New Mexico cooking. But I do admit I am disappointed you didn't make flat enchiladas. I've been looking for a quality video of someone making flat enchiladas to share with my non-New Mexican friends, who have no concept of anything but rolled enchiladas. Thanks for the video!
Here's a couple of videos that show them flat. You'll just need to fast forward to see them at the end. Thanks for watching! ruclips.net/video/T-6UmDKZhV0/видео.html
ruclips.net/video/VyoDVZdQbS4/видео.html
I agree. When she put the symbol of New Mexico and enchiladas I thought they’d be flat. But, love the recipes at least. I love her channel ❤😊!!!
Well, you did it again. My mouth is salivating and my stomach is growling for enchiladas. I'm more a green enchilada person cause I love salsa verde on everything. After watching your excellent piece on red and green enchiladas, I think the Christmas ones are for me. The music 🎶 and natural sound in the story was perfect. Well shot and edited again. Love it and keep it going. I look forward to Saturday watching of Marcy Inspired! 😁 👍👍
Thanks so much, Mike. I usually go for red ones, myself, but I will never turn down a plate of green enchiladas. Lol I love that you've been watching so regularly. Your feedback means so much, not just because of your professional background, but as a friend. ❤️💚🎄
Great recipes! Made it tonight and my wife loved it! Thank you! Subscribed!
That's great to hear. Glad you loved it. Thanks for subscribing!
I'm so happy to have found you. My Aunt Nancy was a wonderful New Mexican cook. Don't hate on me, but I am from Southern Colorado and I use local Pueblo chile.
Not holding that against you. You gotta eat what's available to you, so long as it's good.
Pueblo chili is very good. There is a distinct difference between the two. It's just a matter of taste, availability, and habit. Love your channel.
Watched your channel for first time today. For my red chile I boil my chile for awhile, then blend it using the water from boiling the chile. One I blend it I put it through my seive so I don't have any peeling. My green chile I do roast it, but when they're done I put them in a bowl sprinkled with water, cover them with a towel and let them steam. I've never have adding cream soup to it. I will have to try it. As far as the tortillas I do it the same way as you.
Thank God I've found this channel. I love the simplicity of your recipes without all the extra added ingredients in them, which takes me back to my mom's cooking. I've even switched some of my ingredients to healthier ones. Using Baja Gold Sea Salt instead of table salt, which has been found to have microplastics in it and non inflammatory oils that do not clog the arteries and so on. Bless you sister for sharing, I really appreciate your recipes 🙏🏼🤗
Thanks so much for the nice comment. Glad you enjoy my recipes. I'll have to check out Baja Gold Sea salt. I mostly use pink Himalayan. It's horrible to think there would be microplastics in table salt!
@marcyinspired1442 You're very welcome Marcy, and yes, it's shocking what's being done to our food supply, but Praise our God for He is merciful. He'll do His part as we do ours. Knowledge is power for sure. Be Blessed sweet sister in Christ 😇🙏🏼🤗💐
Marcey, I can’t wait to try your enchiladas both green and red. I also like to roll mine. I feel like the meat and the cheese within each one is more encompassed within the tortilla. Just a choice that I prefer. Thanks for the great video, and I can’t wait to see more. Susie from Colorado.
Excellent video! Thanks for sharing. Both dishes look so delicious!
Thanks for watching! I appreciate the feedback.
I like that a lot 🤗🙏💯. I must try it 😋💯. Home made is much better 🥰💯
Hope you enjoy!
Love your channel! We live New Mexican everything! My husband is from Jordan. I told him once he moves to the west coast(he did in 2020) he will taste Mexican food especially New Mexican and know it’s the best food in the world. Or as I say 1 of the best. Sure enough he rather have a good New Mexican Chile of any kind Christmas of course any day of the week. Lol. Blessing Marcy from Flagstaff AZ
Thanks so much! I enjoyed reading your comment and am happy to hear your husband is a Mexican food convert. Lol My husband is Portuguese and ate very little chile when we were first married. But now he's the first to put chile and salsa on everything.
@@marcyinspired1442 yes definitely! But they missed out their whole growing up experience but at least get to enjoy the rest of their lives. God bless!
@@marcyinspired1442
Please do a vlog of how you both met
Marcy
I LOVE YOUR CHANNEL! I was searching for this recipe and came across yours which is just how I used to make them when I was a student at New Mexico State University about 20 years ago. THANK YOU Marcy! I am really enjoying your recipes, they remind me of my college days and you remind me of my roommates and friends who were from New Mexico :) I am from El Paso, but I enjoy the New Mexican style of cooking more. Also, love your Coconut Tres Leches recipe. I made one the week before but used Dolly Parton's cake mix and it came out pretty good! I am gonna try these both tonight for a poker game, I will let you know the verdict!
Thanks so much! You are so sweet! I really enjoyed reading your comment. I went to NMSU, as well. And I worked in El Paso. I love the food in that part of the country, so it's always fun for me to share recipes that are near and dear to my heart.
That’s looks delicious. I’m trying both. I’ve always wanted to know how to make red chili sauce. I also am interested in making red chili stew.
I'm happy to hear you'll be making both these recipes. Here's my recipe for carne adovada. I think you would really love it.
ruclips.net/video/54mklplzRPI/видео.htmlsi=ySK_e9XHXACQV1pu
Thank you
I just love watching your channel. Everything is so authentic.
Oh my goodness! Thank you SO MUCH for the wonderful comment. I really appreciate it.
Greetings from las cruces new mexico
On my list to make!!!!
Beautiful! Thank you for making it look so easy, I'm inspired 💯
I'm happy to hear that. That's my goal!
I live in NM. 2 tips. One, I always use a very thin red sauce so the enchiladas will "steam" when cooking. Two, I always put down a layer of sauce in the cooking pan first, then add the enchiladas seam side down, then cover with more sauce and cover with foil so they steam. I find adding that first layer of sauce helps to keep the tortillas soft as they cook. We don't usually make our own sauce (the recipe in the video is great though!), I usually use Tio Frank's red sauce or the Bueno frozen red sauce to save time and keep the taste authentic.
my family always have enchiladas with cheese and onion like this..... Mexican restaurants only have just cheese, no onion....or the meat type. Onion is a must. Our cheese of choice is munster.
Yes my mom is from Guanajuato MX
and she pan fry's the onions and we have them
on green enchiladas.
Thank you for the recipe. Going to try these. You make it where I can have it. I can't have gluten ( flour) thank you again!
I’m in SoCal and love Hatch chilis and always have them on almost everything when in New Mexico. During the season there’s a group in Anaheim that brings fresh Hatch chilis and roast them and they’re amazing just like they do out front at grocery stores in NM. I just bought the 505 brand on Amazon. Thanks for the tip.
EVERYONE NEEDS A LITTLE CHRISTMAS ALL YEAR LONG.
Is the Mexican flag
The word Enchilada comes from Mexican Spanish from Nahuatl so the Enchiladas are origin Mexico 😂😂😂
At last!!! I am so grateful. Nicely done.
Thank you so much for watching!
Viva New Mexico!
Wow. Two dishes of perfection. Thank you for making this video.
Just discovered your channel a couple of days ago and plan to make so many of the recipes. Made the Hatch Green Chili Enchiladas this evening and they were wonderful! Didn’t change a thing about the recipe and they are as good as any restaurant! Thanks a million for sharing this delicious recipe.
You make your red Chile sauce just like mines …. Best ever
That's awesome! You have good taste!
Marcy thank you for this recipe I will make it may God Bless 🙏
You are so welcome.
I'm so happy I found your site. Fan for life, thank you.❤
You're so sweet. I'm happy you found this channel, too.
great channel.... already following your recipes.....
YUMMY 😋. I love the Christmas enchiladas ❤️. BLESSINGS to YOU, Marcy 🥰🙏💜
Me, too. Christmas all year long!
I enjoy your videos so much and I always look forward to what you'll make next!😋❤️
That is so nice to hear. Thank you so much for taking the time to comment.
Yummy, yummy,,👍
Thank you !!!!!!!
I love your recipes. I especially love the fact that you don't use tomatillos in your green chile sauce. I guess they are OK, but I would rather not use them.
Thank you for sharing. I’m gonna try it at home. I’m from New Mexico myself and I miss the food.
Perfect timing! I have two bags of Barker's dried Chile that I need to use. Your Enchilada's look so good. Thank you Marcy for showing me the way.
So happy this was helpful! Thanks for commenting.
I love the flat. They’re distinctive of New Mexico.
love it
Thanks for watching!
My goodness!! They look amazing!!! Enchiladas on the menu!!!🥰
Thanks for taking the time to comment! I could probably eat enchiladas every day without tiring of them. You'll have to let me know if you make them.
I prefer Christmas tree. The best of both worlds. Thank you for the video!
I love your recipes thank you!!! For teaching me the original N,M foods.❤
Both recipes look 🔥 for the red Chile you can also add cooked ground beef to the onion and cheese before rolling the corn tortillas
For sure! Thanks for watching!
Huh I’ve never seen the ice bath for green chili. We always put them in a wet bag and steam for a while then peel. That looks cool tho, I want to try your way though!
I sweat them (cover) in a clean, wet (wrung out) dishcloth...
Thanks!!❤
I LOVE THIS ENCHILADAS.
Me, too. Thanks for watching.
Mmm I love enchiladas that looks tasty yumy can’t wait to try thanks for sharing
Always love to watch your mouth watering videos. I make the green enchiladas, but use seasoned flour. I like you’re method. I will definitely give it a try! Thank you for sharing all your amazing looking dishes ❤
Thank YOU for watching and taking the time to comment.
I am Hispanic; we don't use cumin, and we like our enchiladas flat, rather than rolled. The hotter the Chile, the better for us. You have good recipes!
Thanks for watching and taking the time to comment. I make enchiladas many different ways, but the majority of the time, I make them flat, too.
I’m Hispanic and I use cumin in my enchiladas. They can be rolled or flat that’s up to the cook. Marcy, they look delicious!!
I am from Sonora and we cook them both way😊
My ex husband was Hispanic and his whole family made rolled enchiladas.
Do you ever make an enchilada sauce with chili powder? We have a lot of that here in California.
Try using Cream of Celery if you are not a mushroom fan😃
Make sure to wear plastic GLOVES when handling Hatch peppers! My family from southern New Mexico, grew up eating all kinds of Chile on a daily basis and in the summertime we had the Hatch Chile with everything … so good and spicy hot! My poor Mom must have gotten a very extra spicy batch and she was mixing the Chile with her hands and they starting SWELLING up! She had to go the hospital. I was little so don’t know what they did for my Mom but afterwards we knew to be very careful with Hatch peppers. Those Chile seeds or hot so if they rub your skin or you touch your eyes - watch out - instant burning feeling! The flavor starts off subtle and then the flavor gets HOT quickly! I shared with a cook from Mexico and he said this chiles get ANGRY when you cook them up … LOL! I live in California now but I’m picking up my roasted Hatch this weekend at a market who has a roaster there … I can hardly wait! So please be aware and good idea to wear gloves .. I saw first hand what my poor Mom went thru and it was ugly scary 😧
Happy New Year, blessings and peace in Christ our Lord.
I made these I think three times already.
Delicious! Thank you.
I’m limited to using anything can.
(1 kidney) so I make a chicken glaze using broth, green chilies & corn starch to thicken adding garlic & cumin.
Sorry about the kidney. It's probably made you a better cook because you have to work around that and make more things from scratch.
Yes, watching your recipes helps me work around it. My husband grew up in Alamogordo. I’ve been searching for a red Chile sauce that the Mescalero Apache use. I love everything Hatch from Hatch & your videos ❤ Thank you for spending your time on these. We are in NC & my husband has missed NM. These help me give him a taste of home.
Thank you so much they look delicious. I am going to do this on Christmas Eve. ❤
Looks delicious. I'm from El Paso Texas.
Where did you live in NM? Youre style is pretty much like how we cook. Love watching and learning from you!
Looks so delicious 😋. I love watching your videos. I'm definitely gonna try these enchiladas. Do you make a green chili and chicken enchilada casserole?
Thanks so much. I appreciate the kind words. I do make a chicken enchilada casserole. I fry the tortillas and layer them whole. I also make what I call a "lazy version" with tortilla chips out of a bag. That's one of my earlier videos on here.
I love your cooking
Thank you so much! I appreciate you watching.
I was waiting for you to try them lol
One of these days soon I’ll make them! They look amazing!
hey thanks for the tip of cream of mushroom soup. I tried that lastnight. my sauce had good body it didnt affect the heat at all. I was impressed
I happy to hear you tried it. It really just adds a creaminess that I love.
@@marcyinspired1442 I have another question. Because i live in indiana 505 hatch chile is only thing we have here. For the green sauce do i just use 1 1/2 cups of the 505?
@@barrnyroyal1440 you probably don't need that much. Maybe try just 1 cup. It also depends on your heat tolerance and whether you bought hot, medium, or mild 505 Hatch chile.
@@marcyinspired1442 ok i understand. but i was born and raised in albuquerque. so my tollerence is higher than most. but here all we can get is 505 medium
@@barrnyroyal1440 Being you're from Albuquerque, I can only imagine how much you miss the food. That 505 brand is pretty legit, so I'm glad you can find it in Indiana. Even with Medium, I would still start with just 1 cup, and save the rest of the chile for other meals. That's good stuff.
I lived in southern NM and was taught to make enchiladas with flat tortillas; they were layered one on top of the other with the chicken and cheese. Have you made enchiladas this way?
Absolutely! Being from southern NM, myself, I make them flat/stacked pretty much all the time. Only on special occasions will I roll them because that's what people everywhere else expect. In fact, you'll see them flat at the end of this video: ruclips.net/video/T-6UmDKZhV0/видео.htmlsi=-gfMRcOksBdZZY43
Nice recipe , I knew I recognized you lol I used to watch you on the news I think KCR3 idk 🤷🏻♀️ but so nice to see you on here , cool ☺️just subscribed
Thanks so much for subscribing. How funny that you recognized me. I worked at KOVR for quite a while, but it seems like a lifetime ago.
@@marcyinspired1442 oh yeah but I recognized you right away. You still look the same , you look great and I’m glad I found your channel. Thank you for the reply. Can’t wait to see more recipes.☺️
Based on what I plan to do… must be. A gouache or never asked for food. Chicken poblano and cheese enchiladas. Red sauce cover. Guess I’m a rule breaker. My poblanos smell so good. Almost time.
Thank u for sharing. Looks delicious
Thank you so much for subscribing! I'm thrilled you found my channel. Where in California do you live?
The red Chile Chile looks a little dark no? I don’t like cumin or oregano in my enchiladas. As a New Mexican never made them this way
As a looong time New Mexico resident, I’ve eaten loads of enchiladas. Can’t imagine how many different recipes I’ve had with only a handful of bad ones. Cream green is a work of art
Hi! We go to Las Cruces/Mesilla a lot and my husband finds some red enchiladas (w Hatch red sauce) really delicious w a smoky flavor, but sometimes they have a bitter flavor. Any ideas why the taste would vary? Thank you for your video! :-)
It's hard to say because everyone makes their chile sauce differently. Salt is supposed to cut down on bitterness, and so does the oil you fry it in. I always use olive oil to coat the bottom of my pan, then pour in my sauce to cook. One thing I never add is tomato sauce, but I know a lot of people do that to knock down bitterness. That's something you may want to try. Hope this helps. Thanks for the comment.
You Rock ❤
Thanks so much for watching!
I love it, what kind of white cheese you used? Thanks
Looks delicious!
Thanks! I appreciate you watching and commenting.
I'm glad I found your channel. NM food is the best compared to Tex-Mex or Mexicano.
It's the same food 😂
@@MariaGasca-Reyes New Mexican food made with Hatch chilis is totally different than Mexican food from other states or Mexico.
@@jamescampolo7824 lol 😂. It's Mexican corn 🌽 was domesticated in
Mexico before it spread to U.S and central
America . FYI Aztecs were in Utah
before they moved to Mexico research
Good day
@@MariaGasca-ReyesActually, New Mexican cuisine is distinct from tex-mex or Mexicano food. It had the addition of pueblo style food mixed in. If NM had not been separated politically from the rest of Mexico, it would be considered regional Northern Mexican cuisine...
Red pork tamales
Thank You Marcy!!!! I Love your recipe!!!! ❤️ My Fiancé just introduced me to your channel!!!! 😃 I just subscribed!!!! 😃
Thanks so much for subscribing! I appreciate the kind feedback. Congrats on your engagement!
marcy inspired Thank You so much! 😃
Hi Marcy,
Can you freeze the enchilada baking dish with the enchiladas and serve it for another day and if so how do you go about that? Appreciate any assistants you can provide me with. Thank you! 😊
Ricissimo!
Hi Marcy! We just got back from visiting Hatch and came home with a bag of red Chile powder. Could we use this instead of the pods? If so what would be the amount that you would recommend?
It depends on how hot the chile powder is, but generally speaking you'll need about 2 Tablespoons. You'll also need the same amount of flour for thickening. In fact, start by browning the flour in a pan, then add the chile powder, about about 2 cups of water and then your other spices. Hope this works for you. Let me know how it goes.
Now u need the cooked 😊frijoles
Yessss!
Which do you prefer? Red or Green? I would love to hear from you in the comments.
Green chicken
Christmas unless it is Hatch Green Chile Stew
everyday is Christmas for me!! :) ;)
@@DysfunktionalMuse spoken like a true New Mexican! ❤️
Absolutely 💯
Marcy, I want to make these for Christmas Eve, can you make the green chile sauce and freeze it?
I love enchiladas, and I'm sure these are delicious, but I need them to be much spicier. Plus, I always dip my tortillas in the sauce right out of the oil, so they get coated on both sides. We all have our own ways, right?
New subbie
Can you make the green sauce with out the soup?
Is ok to use American oregano
I have a terrible time rolling the tortillas. They tear and rip apart. Is there a particular brand of corn tortilla you use? Love your channel, by the way.
Try frying them just a little longer, so there's a little more crispness to them. That should help hold them together. I usually buy Mission brand, though not always. In fact, the ones I used in this video were Albertsons store brand. Thanks so much for the comment. It's always nice to get positive feedback because you just never know who's watching.
Love your recipes!! Thank you 🙏
Thank you so much!