The secret to my chicken enchiladas…Hatch green chile, home roasted! I know it’s time consuming, but once it’s done, freeze it and you’ll have green chile all year.

I like Big Jim mixed with Sandia.  Adds a little extra kick.  I order my chile from New Mexico every fall and roast 10 lbs or so. Well, my hubby roasts it and then we drink a few cervezas and bag it up together while eating fresh tortillas with chile and salt.  Once it’s bagged, we freeze it and think about all the wonderful meals we’ll make out of it…..chile verde, enchiladas, caldo.

Canned green chiles are only good for one thing….nachos.  So roast your own fresh chile tonight.  If you don’t have Hatch, Anaheim will work with a few jalapeno for heat.  The difference is tremendous!

Enchiladas (filling and process):

8-10 flour tortillas (you can substitute with corn) – $1.39
1 1/2 lbs chicken thigh, boneless – $2.16
1/2 diced onion – $.15
2 cups shredded colby jack cheese – $1.50
1 can cream of celery soup – $.69
1 can cream of chicken soup – $.69
2 empty cans of soup filled with milk – $.50
4 oz sour cream – $.75
5-6 roasted green chiles, peeled and diced – $1.50
1/2 tsp pepper – pantry
1 bay leaf – pantry
dash cumin – pantry
1/2 tsp oregano – pantry
1 tsp salt – pantry
1 tsp garlic powder – pantry
Water or broth (I use a tsp of bouillon in about 2 cups water)

COST: $9.33

In a medium sauce pan, cover chicken with water or broth. Add salt, pepper, bay leaf, cumin, garlic and oregano and bring to boil. Reduce to simmer and cook for 45 mins or till chicken is fork tender and easy to shred. Remove and cool. Once cool, shred chicken and set aside.

In a separate sauce pan, spray with a little canola oil and saute diced onion for 3-4 minutes.  Now add both cans of soup and sour cream to onions along with 2 empty soup cans full of milk. Whisk or stir till smooth. Divide mixture in half. Set aside one half.  In the remaining half, add shredded chicken and diced, roasted green chile. Stir and prepare to roll enchiladas.

Using a glass 9 x13 dish, spread a little sauce on bottom of dish and lay tortilla down. Spoon in chicken mixture and sprinkle with shredded cheese. Roll and continue till pan is full. Using your other half of sauce, pour over rolled enchiladas and sprinkle with last of shredded cheese.

Cover with tin foil and place in preheated oven. Cook for 20 mins at 350 degrees. Remove and let stand for 10 mins, before serving.

Simple, yet scrumptious! These are always a hit! Serve with homemade beans and some Tequila Lemonade! Yeah baby! Happy Cinco de Mayo!!!!

ADD Beans: $.59

GRAND TOTAL: $9.92