SANTA FE HATCH CHILE GREEN SAUCE
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
- Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
- Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
- Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.
TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE
Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".
Recipe From food.com
Provided by Miss Annie
Yield 2 cups
Number Of Ingredients 9
- In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
- Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
- Stir in the stock and simmer until thick and smooth.
- Stir in the chiles and oregano.
- At this point you may cool, and store in refrigerator, covered, for up to one day.
- To serve, heat thoroughly.
CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
- Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
- Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
- Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
- Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
- Bake in the preheated oven until heated through, about 20 minutes.
GREEN CHILI SAUCE
This recipe is very good and very easy. A co-workers wife gave this to my husband for me years ago, I don't remember the names. But it is great! Use it to smother burritos, rellenos, anything!, or eat it just like this with flour tortillas, YUM! I freeze the left over in serving sizes.
Recipe From food.com
Provided by Patti Hurley
Yield 20 serving(s)
Number Of Ingredients 10
- brown pork.
- While pork is cooking, puree chili's, tomatoes, water and jalepenos in blender or processor.
- When pork is done add flour and brown, then add blended mixture and bring to a simmer.
- Add more water if too thick.
- Add salt, pepper and garlic powder to taste and simmer 20 minutes then serve.
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2019-07-01 · How Do You Make This Green Chile Sauce Recipe? Melt the butter in a saucepan over medium heat. Saute your chopped onion until it’s soft. Add in the flour …
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2020-09-21 · In a large pot or dutch oven, heat olive oil until shimmery. Add onion and garlic to pot, and soften until fragrant, making sure to stir often to prevent burning. Cook about 4-6 minutes to softened and very lightly browned. Stir in chiles …
- Add onion and garlic to pot, and soften until fragrant, making sure to stir often to prevent burning. Cook about 4-6 minutes to softened and very lightly browned.
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New Mexico Hatch Green Chile Sauce Recipe – Step by Step Line up the hatch chiles on a baking sheet. Broil until the skins are charred all over. Add the charred chiles to a bowl and cover with plastic …
- Spread the chiles on a baking sheet. Place under the broiler, about 5 inches from the heat and broil until the skins are charred. Turn the chiles and repeat.
- Remove the chiles and place them in a bowl. Cover with plastic wrap or a lid so they can steam for 15 minutes.
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2020-06-21 · Add the canned green chiles (with any liquid in the can) to a blender and purée until smooth. Set the puréed chiles aside. Add the cooking oil, flour, cumin, garlic powder, and onion …
- Add the canned green chiles (with any liquid in the can) to a blender and purée until smooth. Set the puréed chiles aside.
- Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium heat until it begins to simmer and bubble up. Continue cooking and stirring for about 1 minute to toast the flour and spices.
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2002-07-18 · This sauce combines tangy tomatillos with roasted chiles. If you are unable to get fresh tomatillos, omit the 1/2 teaspoon salt and use 1 (11-ounce) can tomatillos, rinsed and drained, plus 2 …
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Simply cut chicken breasts into strips, and cook them with cream cheese and mild green chiles for a creamy enchilada filling. Spoon the mixture onto tortillas, and top with Old El Paso™ Green Chile …
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TOP 9 MEXICAN RECIPES USING GREEN CHILES
- Chile Rellenos. This classic dish of green chiles stuffed with cheese, dipped in batter, and fried is very simple. All you need is chiles, cheese and eggs.
- Rajas. Caramelized onions and roasted green chiles come together in a creamy sauce that will make your mouth water. Rajas make a great side dish to a Mexican meal or a tasty vegetarian filling for tacos.
- Roasted Green Chiles. The best way to get the skin off of a chile and give the chile a wonderful smoky flavor is to roast it. Roasted green chiles are used in everything from chile verde to salsa verde.
- Chile Verde. This meat stew is a well-known Mexican dish and can be made with chicken or pork. The meat is simmered in seasoned green chile sauce as well as diced green chiles.
- Chilaquiles. This simple yet flavorful breakfast dish uses only three ingredients and can be prepared in ten minutes. Tortilla chips are soaked in green chile sauce and topped with cheese.
- Enchiladas Verde. Green chile sauce is the key to these delicious chicken enchiladas. You only need 6 ingredients and an oven to make them. These chicken enchiladas can easily be made ahead of time and they freeze well.
- Guacamole With Roasted Green Chiles. Liven up your next party with a delicious and creamy guacamole that wows the crowds with the zesty flavor of roasted green chiles.
- Green Chile and Cheese Flautas. These green chile and cheese flautas show off the smoky flavors of fresh roasted green chiles. They are rolled in a tortilla with cheese and fried until golden brown.
- Salsa Verde. Salsa verde is a zesty green salsa made with roasted green chiles and tangy tomatillos. It's a versatile sauce that is perfect for snacking with tortilla chips or layering on chicken or fish before baking.
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- Roast the peppers: Line a large baking sheet with aluminum foil and place anaheim peppers and jalapeno (if using) on top.
- Set your oven rack directly underneath the broiler and turn the broiler on. Broil peppers for 10 minutes, flipping halfway through, until the skin is blackened and blistered.
- Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
- Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
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2005-08-01 · Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 min. Drain and purée in a blender or food processor. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt, and pepper.
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