Green Chili Enchiladas

Roasting green chilies is not difficult. Hold the chilies over an open flame or place them in the oven on broil until they blacken. Wrap in some foil foe ~10 minutes then remove the skin and seeds. Chop the peppers into 1/2" pieces then continue with the recipe.

2 lbs. ground meat 

4 large yellow onions, chopped

6-7 cloves of garlic minced

2 tsp. salt

1 tsp. black pepper

10-12 hatch green chilies, roasted and chopped as per instructions

2 jalapeños, minced

2 cups chicken broth

12-15 flour tortillas

2 cups shredded Montery Jack cheese

Brown beef; add onions, jalapeños and garlic and cook down until onions are soft and clear. Drain. Season with salt and pepper and add the green chilies and broth. Cook for another hour. Cool before making the enchiladas. 

Green chili sauce:

1 onion, chopped

3 pods garlic,minced

2 T. Oil

3 T. Flour

1 cup chicken broth

1 cup sour cream

5-6 hatch chilies, roasted and chopped as per instructions

Sauté onion and garlic in 3 T. of oil; add 3 T. of flour. Stir until the flour is smooth- 2-3 min. Add the broth and whisk until smooth; add sour cream and whisk until thickened. Add chilies and stir until combined. 

To make enchiladas:

Place 3-4 T. of the green chili into a flour tortilla; roll-up and place n a 9x13" casserole dish. Fill the dish w the enchiladas and por the sauce over the top. Sprinkle w cheese and bake in a 350 degree 

oven for 30-35 minutes or until brown and bubbly. 

Thank Uncle Barry for the great memories!