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There were a great way to feature the Anaheim peppers that my husband grows. I went the easy route and used canned green enchilada sauce. My family of four finished the whole pan. We liked them so much I’m making them again tomorrow!
I’m so glad you liked them Jen!
I know this IS an old post, but hopefully you can reply.
1. Can this be made a few hours ahead of time then refrigerated, then cooked? I’m thinking that the tortillas are going to be mushy. Would you increase the cooking time?
2. I have roasted, peeled hatch chiles in the freezer. I want to add chicken to the enchiladas. Since the hatch Chile’s are HOT, would it be better to dice them and add them to the chicken instead of using an entire slice in the wrapped tortilla?
Thanks much, Elise. Ive been looking for a good green chile enchilada recipe and this one looks like a winner!
Hi, Jeanette! Yes, you can refrigerate and then cook the enchiladas. The tortillas are meant to be a little soft after cooking, so you’ll be just fine! And yes, I would recommend dicing the hatch chilis and mixing them with the chicken. Let us know how it turns out!
You guys have so many great enchilada recipes and I love them all! My daughter is a vegetarian so I often make these for a mid-week dinner. Terrific flavors. Thank you!
My husband lived in Mexico for 2 years so he’s developed quite a snobby Mexican food taste. This is his most favorite recipe that I make. Every time I make these (which according to him isn’t often enough) he declares it belongs on a restaurant menu. We double the sauce and put half in the freezer so it’s not as much work. But totally always worth the work.
Hi Diana, I’m so glad you (and your husband) like the enchiladas! Isn’t the sauce great?
Esta receta esta encantadora, deliciosa y muy facil de preparar.
Gracias Simply recipes.
Gabriel Bracamontes de Guadalajara Mexico.
De nada, Gabriel! ~Elise
Why did my corn tortillas get soggy? The dish was good, but those soggy tortillas definitely brought it down a few notches.
It could be the brand of tortilla. ~Elise
Be sure your oil is hot enough around 350 degrees to get them crispy but still pliable enough to roll em.
I made this for dinner the other night and it was AMAZING. I didn’t have everything the recipe called for, and I also made some changes. I added pinto beans to the cheese and chili before rolling up the tortilla in order to make it more filling. Also, tomatillos are hard to come by where I am, so I just bought a jar of green chili sauce. I served it with homemade salsa and sour cream. Yum! Thanks for this recipe. Next on my radar? Your spinach frittata. Can’t wait.
Hey! I know this is a slightly older blog post, so I don’t know if you’ll see my comment… But first, I want to say that I love you blog! I’ve been quietly reading it for a long time now. Your recipes always give me such a great jumping off point! (I’m much lazier, and less healthy than you…)
Second, I made my version of these last night, using canned sauce and chiles, but it was amazingly delicious!
Had a go with this recipe. Awesome!
I didnt have Anaheim chiles-(they seem to be unavailable where I live here in ny state) so I used Poblanos instead.My god were they spicy!!- and mind you I have a pretty good heat tolerance.If the peppers had been a bit milder, I would have absolutely loved this dish.I’ve used poblanos for chiles rellenos with no issue before, so not sure as to why they were so hot…maybe I’ll have to use the canned green chiles next time…:/ great recipe!
I learned to make my own tomatillo sauce years ago from a good friend of ours from Mexico…it’s always been a crowd pleaser. She boils her tomatillos though and uses serrano peppers (boiled with the tomatillos and then blended). I will have to try roasting them and using the Anaheim chiles….looks AMAZING!!! Can’t wait to try this :)
Yes, you can easily boil the tomatillos instead. Roasting will give you a bit more flavor. ~Elise
Hi, made these tonight and they were AWESOME! I had a bunch of tomatillos from the CSA, along with jalapenos and anaheims so it was a perfect way to use up the last of the season produce. I added shredded chicken (from a previous dinner) inside the tortilla. I did not think it was too much work at all… My only wonder is: The corn tortillas seemed to get soggy after baking. I did fry them ahead of time, but maybe not long enough? Thanks for another great recipe!
The tortillas should be soft and a bit wet after cooking. Makes them easier to eat. They should not be at all dry. ~Elise
Well, I made these tonight with chicken and they took so long I thought I wouldn’t do all that work again. Then I ate a few and have totally changed my mind. Definitely worth the effort!
I just made these and they were a huge hit with my boyfriend! I’ve made dozens of recipes from this site but I have to say this is one of my top favorites. Thanks Elise!
I made these last night, using one jalapeno instead of two, but otherwise exactly as written- soooooo good! My son kept thanking me for making them. Definitely a keeper!
I just discovered your Blog and was happily amazed that your recipe posts are soo attuned to my tastes…”one-stop” shopping recipes!!!
Regarding your tomatillo sauce. Do you have instructions/suggestions for canning? Could it be canned? It seems that preparing this in bulk and canning would be the best route.
Thank you for any suggestions!
I suggest this recipe for canning tomatillos. ~Elise
Hi Elise, do you really only use your bare hands to remove those seeds from the Anaheims? You are tougher than me. That will cause some major pain for days for a lot of folks who will get into the hot ones. As for jalapenos, fuggetaboutit! But maybe I missed where you warned about that and to use gloves.
BTW, great photos & recipe, as always.
I never have a problem with the Anaheims, as they tend to be pretty mild. Jalapeños are a different matter. ~Elise
I made these for my son’s birthday party. They were simply delicious!!! Everyone LOVED them (even my kids!). I made a vegan version also … for the filling, I added the roasted chiles and some seasoned rice & beans. My vegan friends LOVED them too!! I think the tomatillo sauce is fabulous and how can you go wrong with such a simple recipe? Thank you.
I used the HEB brand tortillas and it was delicious..I recommend this
Green chile enchiladas are a big hit with my kids and also my clients – delicious!
It’s hard to find really good quality corn tortillas where I live in the Midwest, but I just found some at Costco that are a very good replacement for homemade. They’re made by Tortilla Land