about 1 year ago
Growing up in New Mexico, never a day went by without some kind of fabulous chile dish. My husband and I have been known to make regular trips to northern NM just to get our chile fix. We are especially excited when Whole Foods “imports” the green stuff – that makes our world go round!
- 10 to 14 New Mexico green chile
- 2 cups ripe tomatoes
- 2 tablespoons fat or any cooking oil
- 1 egg
- 1/2 cup cream or yogurt
- 8 to 10 blue corn tortillas
- 1 cup grated cheese
- 3/4 cups finely chopped onion
- 1 clove garlic
- kosher salt to taste
Select fresh and firm chiles (it is difficult to peel wilted chiles). Wash chile in cold water. I prefer using my outdoor grill to roast my green chile since I believe it adds a richer, more complex flavor. Roast evenly, turning often - chile should be slightly charred but not burnt. Place roasted chiles in a bowl covered with wet paper towels, then cover with a dry dishtowel and allow to rest for about 20 to 30 minutes.
After 20 – 30 minutes the chile pods have “sweated” and the skins can be easily “pinched” away from the flesh and peeled. Peel the chiles by starting at the stem and pulling the skin down. Remove the stem and seeds from each pod (you can also remove the veins if you want a less picante dish).
Chop green chiles fine, add 1 clove minced garlic, and a little salt, and mix.
Add tomatoes and chile to hot fat or oil. Mix well until chile and tomatoes are heated through, turn heat down and continue to sauté until tomatoes glisten.
Beat egg, add cream, a little salt and mix well. Pour the egg and milk mixture into the cooked chile and tomato and continue to gently cook until sauce thickens.
Fry corn tortillas in hot oil for about 5 seconds. Do not allow tortillas to become crisp. Drain on absorbent paper. Or, you can avoid frying the tortillas by dipping, one at a time, into hot vegetable broth.
Take warm tortillas, one at a time, and fill with cheese and onion and roll (placing the edges down to prevent unrolling), on a lettuce leaf. Spoon green chile sauce over your rolled enchilada and serve. You can also place a group of rolled enchiladas into a shallow casserole dish, spoon the green chile sauce over the enchiladas, sprinkle with more cheese, cover and place into a preheated oven (about 300˚) to allow cheese to melt.
- 311 calories
- 21g total fat
- 10g saturated fat
- 85mg cholesterol
- 178mg sodium
- 22g carbohydrate (4g dietary fiber, 3g sugar)
- 10g protein