hatch green chile

We Love this #1 Hatch Green Chile Stew

January 20, 2025 by Becky Spoon

We Love Traditional Hatch Green Chile Stew

Traditional Hatch Green Chile Stew has been a family favorite for years. I mean WE really love Traditional Hatch Green Chile Stew! It is loaded with tender pork, some potatoes, a beautiful gravy created from long and slow simmering, and of course the Hatch Green Chile.

This is just one of those stews that you may not be familiar with unless you have traveled to New Mexico. The Hatch green and red chile are unique to the area and they are amazing in taste, both of them, and we absolutely love both. You can get mild, medium or hot. I tend to use a combination of mild with a medium or a hot. We like a little kick, but not too hot to eat!

The harvest of the green Chile is seasonal. When you are in New Mexico, and even now in Texas you will find fresh green chilies and they will roast them for you. I store them in individual bags in the freezer for future use. You have to try them if you haven’t already! One of our favorite uses of the frozen green Chile in the freezer throughout the year is the Hatch Green Chile Stew! I’ve ordered them online when I have missed the harvest.

Roasted Hath Green Chile — Roasted Hatch Green Chile

I’ve ordered them form Hatch Chile Store many times. You can get them fresh or roasted, you can get them peeled and chopped, frozen which I prefer these days.

Green chile, just like Red chile is available in mild, medium, or hot. If you aren’t familiar with these chiles, I’d start with mild and medium. I have used Hot before and have not been able to eat it because it was fire. So I usually buy mild and medium and depending on the heat of the medium, I’ll add some medium because a little heat is good. You may be able to handle a lot of heat. My husband could…..but I can’t do too hot.

You can actually get 505 Southwestern brand from Amazon. https://amzn.to/4h5svb4. I think you can get these also from HEB also and I have used this brand often.

We Love Traditional Hatch Green Chile Stew

I make a lot of recipes with New Mexico Hatch Green Chile. Another recipe I have on the blog is my green chile enchiladas. Here’s the link. We Love New Mexico Hatch Green Chile Beef Enchiladas

New Mexico Hatch Green Chile Beef Enchiladas

I like both recipes. They are both absolutely delicious. You need nothing to serve with this stew except for some flour or corn tortillas. You’ll need a lot of tortillas to sop up the ever last bite of this Chile goodness!

What do you need for this dish?

olive oil or vegetable oil
pork shoulder
onion
garlic
flour (if you are gluten free a masa slurry will work)
fresh tomatoes
Hatch green chiles
jalapeno
salt
pepper
sugar
chicken or beef broth
*Potatoes are optional…they are not traditional, but I love the addition of potatoes

Here’s the recipe! Let me know what you think!

Traditional New Mexico Green Chile Stew

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Servings: 6 Servings

Course: dinner, Lunch, Main Course

Cuisine: Mexican, new mexico

Ingredients Method

Ingredients

2 tbsp olive oil or vegetable oil
2 lbs pork, cut into 1-inch pieces (I use pork butt, shoulder)
1/2 Cup onions, chopped
1 clove Garlic, minced
1/4 cup Flour (if you are gluten free a masa slurry will work perfectly after the pork is tender and your stew has completed)
2 cups fresh tomatoes, peeled and chopped
2 Cups fresh green chiles, roasted, peeled and chopped or 2 cups frozen green chiles (or good quality in a Jar like 505 Southwestern)
1 fresh jalapeno pepper, chopped
1 tsp salt
1 tsp freshly ground black pepper
1 tsp sugar
1 cup Chicken or beef broth (more if needed)
2-3 large russet potatoes, cut into the size of your choice The potatoes are optional…they are not Original, but I like my stew with potatoes

Method

Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender. Serve with flour tortillas, or corn if you prefer.

delicious hatch green chile chicken casserole.

December 28, 2023 by Becky Spoon

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Indulge in the irresistibly cheesy and creamy delight of this Hatch Green Chile Chicken Casserole. It epitomizes comforting goodness, utilizing simple ingredients and effortless preparation. Prepare to be amazed by its delectable taste. I devoured a whole casserole dish of this scrumptiousness within just two days, even enjoying it for breakfast. Truly, it is a culinary triumph.

Hatch Green chile chicken casserole

For this recipe you can either cook your chicken or buy rotisserie chicken. Canned Hatch green chile is typically found in the Mexican food section of stores, the brand 505 offers jarred green chile and they are found in the frozen section of many stores. Another option is to order them from a New Mexico store that ships them to your location. Personally, I order them annually. If you’re lucky, you might live near a store that roasts them for you during the season. Additionally, you will need cream of mushroom soup, cream of chicken soup (or just one of them), corn tortillas, cheese, and chicken broth. Personally, I like to prepare my own stock and freeze it in plastic containers for later use.

I first tried New Mexico Green Chile Chicken Casserole in Las Cruces while my sister resided there, where it enjoys great popularity. I thoroughly enjoyed it when she prepared it, and I continue to make it myself! We prefer to use hatch green chile, and the spiciness of the dish can be adjusted based on whether you opt for mild, medium, or hot chile. I tend to combine medium and mild to get a little heat but not too much. I have tried some New Mexico Hatch chiles very hot.

I have used The Hatch Chile Store to purchase if we haven’t brought them home with us. Their link is: https://www.hatch-green-chile.com . HOWEVER, you can buy green chile in cans on or in the freezer section of your grocery store.

This is comfort food at its best. I like to serve it with pinto beans, https://the2spoons.com/pinto-beans-for-refried-beans/s: shredded lettuce and tomatoes, and some tortilla chips.

Hatch Green chile chicken casserole

I think you’ll add this recipe to your favorites! It’s creamy, spicy from Green Chile, luscious with the cheese and tortillas and hearty with the chicken! Enjoy!

Hatch Green Chile Chicken Casserole

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Prep Time 10

Total Time 55

Servings: 6 Servings

Course: Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

1 Onion, chopped
1 Can Cream of mushroom soup
1 Can Cream of chicken soup
2 Cups Hatch Green chile (if hot you may want to reduce the amount to 1 cup, then see how much more you want, I used 1 1/2 with hot chiles)
2 Cups Chicken broth
2-3 Cups Chopped or shredded chicken
Salt and pepper to taste
1 Tsp Ground cumin
12 Corn tortillas
Grated cheddar for layering and topping
12-15 corn tortillas

Method

Combine the chopped onion, soups, green chiles, chicken stock and salt and pepper to taste in a saucepan. Cook for 15 to 20 minutes until the onions are soft. You don’t sauté the onions first. After the onions are soft add the chicken, stir to combine and set aside.
Preheat the oven to 350 degrees F. Get your casserole dish, sauce, cheese and tortillas together to start layering.
In a 9×11 casserole or pan put a thin layer of the sauce on the bottom. Top with 6 tortillas (they’ll overlap a little).
Top with a layer of sauce.
Add a layer of cheese, a little sauce, then top with 6 more tortillas.
Add the remaining sauce and cheese.
Cover with foil that you have sprayed or rubbed a little oil on so it won’t stick to your cheese. Bake for 30 minutes, then remove the foil and cook about 10 minutes longer.
Serve with pinto beans or refried beans, Mexican rice or even a nice salad and tortilla chips.

The Best Sausage And Hatch Green Chile Breakfast Casserole.

August 26, 2021 by Becky Spoon

This Sausage and Hatch Green Chile Breakfast Casserole was delicious. I had just roasted fresh Hatch Green Chile so decided I’d use some in a breakfast casserole. It is the season to harvest these magnificent chile’s from New Mexico after all.

If you can only find canned green chile at your local store, these are what I have used canned. I like the Hatch Green Chile brand: https://amzn.to/3PPruHQ

If you click on the link the price is for 12 – 4 ounce cans which I think is a good price. I use these also, especially if I need a large amount and don’t have my usual from New Mexico. I also use this brand on occasion because I can get it from my local HEB. https://amzn.to/3PU6iRf.

What you need for this delicious recipe:

What ingredients do you need to make this Hatch Green Chile Breakfast Casserole.

French bread preferably, but other bread would work

butter
breakfast sausage
large to extra large eggs
salt
black pepper
onion powder
dash of garlic powder
heavy cream
Hatch Green Chile
green onions
cheddar, Colby. or Monterrey Jack

What breads would work?

Crusty sourdough
Ciabatta bread
stale white sandwich bread
French Bread
Italian Loaf

Assorted fresh breads on a white isolate background.

Tips for making this casserole:

Normally I would make this recipe the day before and refrigerate over night uncooked. You can do that when you make your, but because I decided I wanted this for breakfast, I made it the same morning and I think I liked it’s better.

Maybe it seemed fluffier? I’m not sure, but the bread was still defined; well, it was just delicious. Maybe it was a little like bread pudding? Savory Bread Pudding? BTW, bread pudding is one of my all time favorite desserts.

The recipe calls for one and a half cups of heavy cream. You can use half whole milk and cream.

If you use one of the more crusted breads I would add 3/4 to 1 more cup of liquid. That crusty bread will definitely soak up your liquid.

I add my seasonings to my milk before I add the eggs. This will insure you have enough salt and pepper and your desired seasonings without having to taste raw eggs.

What Do I cook these in?

I love these casserole dishes. They are Staub I found on sale, but what I like about them is they are the perfect casserole for one or two people. https://amzn.to/3sR0GuG.

I also like these multi-purpose lasagna pans. They are perfect for this dish.https://amzn.to/3PRadhB

the best sausage and hatch green chile breakfast casserole.

I made some homemade hash browns to have along side this Hatch Green Chile Breakfast Casserole. I had one fresh out of the garden tomato left. This was just a delicious meal. For the hash browns, I placed a medium potato in the microwave on the “potato” mode. When it ended, even though it was still a little firm, I grated it being really careful because It was still hot!

I heated a non-stick skillet to medium high with just a little oil in the bottom. I added the shredded potatoes, sprinkled with a pinch of salt and pepper and allowed them to brown on the first side without moving. Then I flipped them over, breaking them up a little so all of them will brown, continuing to flip until they are golden brown.

Need another breakfast casserole?

Here’s another breakfastreEasy – Sausage and Mushroom Breakfast Casserole for 2

Easy – Sausage and Mushroom Breakfast Casserole for 2

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Course: Breakfast, brunch, Main Course

Cuisine: American

delicious tostada chilaquiles.

June 21, 2020 by Becky Spoon

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These tostada chilaquiles are so delicious! Layered with black beans and sauced with hatch green chile sauce or a delicious tomatillo sauce, how could you go wrong? I topped them with a sunny side up egg, queso fresco, thinly sliced radishes and avocado chunks. Yum!

delicious tostada chilaquiles.

I used hatch green chile sauce because I had it on hand but you could easily use a tomatillo sauce. I honestly like the green chile sauce much better than a tomatillo sauce, but that is our personal preference. I am including a recipe for the green chile sauce and the tomatillo sauce.

We make the green chile from frozen green chiles that have been roasted, then we remove the seeds and stems. So good!

delicious tostada chilaquiles.

There’s just something about crunchy corn tortillas, green chile’s or tomatillo, fresh avacado and the yellow of an egg that creates another layer that makes the most amazing breakfast! You have to try this breakfast! You can use any tostado shells; these are what I used https://amzn.to/2YY4Pyr but there are great tostados in most grocery stores.

You can actually make your own…just fry some corn tortillas until crisp! Here is a little different breakfast with flat corn tortillas that you fry crispy! https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/

These are delicious!

Here’s the recipe! Hope you make it soon!

Tostada Chilaquiles

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Servings: 4

Course: Breakfast, brunch

Cuisine: Mexican

Ingredients Method

Ingredients

For the Hatch Green Chile Sauce

2 tbsp vegetable oil
1/2 – 1 medium onion, finely chopped
2-3 garlic cloves, minced or grated
1 tbsp all purpose flour
2 cups pureed green chile, mild, medium-hot from fresh roasted chile that the seeds have been removed, the stems and the outside char has been removed.
2 cups water
1/4-1/2 tsp ground cumin
1/4 tsp dried Mexican oregano
1/2 tsp salt (or to taste)

For the Tomatillos Sauce

4 lbs tomatillos, husked and rinsed
1 large jalapeno, stemmed
2 cups cilantro leaves and stems chopped
1/4 cup garlic cloves
salt
pepper

For the Assembly

1/4 cup canola oil
1 small onion, thinly sliced
12 6 inch tostadas
4 large eggs
1 15 ounce can black beans, rinsed, drained, warmed and seasoned with salt
sliced radishes, sliced avocado, sliced jalapenos and crumbled queso fresco for garnish

Method

For the Green Chile Sauce

Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. Add the cumin and oregano if adding.
Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. You won't get all the solids, but you will definitely get the amazing flavors.

For the Tomatillo Sauce

In a large saucepan, combine the tomatillos and jalapeño  and add 8 cups of water. Bring to a boil, then simmer over moderate heat, stirring, until the tomatillos are very soft but not falling apart, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Add 1 cup of the cooking liquid to the blender. Add the chopped cilantro and garlic cloves and puree until smooth. Season the salsa with salt and pepper. Discard the remaining cooking liquid.

For the Assembly

In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Stir in the tomatillo salsa or the green chile sauce and simmer for 5 minutes. Dip 1 tostada at  a time in the preferred sauce, turning, until some of the sauce s absorbed but the tostada still holds its shape, about 15 seconds. Transfer the tostada to  a large plate; repeat with the remaining tostadas. Transfer the remaining salsa to a bowl.
In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and cook sunny-side up over moderate heat, 3 to 4 minutes.
Place 1 tostada on each of 4 plates. Spoon some of the beans on top and cover with another tostada. Repeat with the remaining beans and 4 remaining tostadas. Top each stack with a fried egg. Garnish with the radishes, avocado slices, jalapeños, queso fresco  and cilantro sprigs and serve with the remaining salsa.

We Love New Mexico Hatch Green Chile Beef Enchiladas

August 20, 2019 by Becky Spoon

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New Mexico Hatch Green Chile Beef Enchiladas are a favorite in our home and it is no secret that the 2 Spoons love Mexican food whether it be our beloved Tex-Mex or New Mexico style which is different when it comes to the sauces. New Mexico style uses a green enchilada sauce and a red enchilada sauce. Both sauces have additional uses and they both are made from the Hatch Chile.

Green chile sauce is made from roasting fresh Hatch green chiles. The Red sauce is from Hatch green chile that has been allowed to ripen, turn red and then dried. They are grown in Hatch New Mexico and you can’t duplicate these growing them anywhere else. Here’s a link for the village of Hatch which is considered the Chile Capital of the World! http://www.villageofhatch.org.

We love both. The green and red chile both come in mild, medium and hot. You kind of don’t know what the heat level you are getting because hot is sometimes really hot and sometimes it’s not hot at all. I usually get a medium and a mild and maybe a few bags of hot and mix until the right heat for a dish.

We Love New Mexico Hatch Green Chile Beef Enchiladas

The recipe for these beef enchiladas with Hatch green chile uses my green chile sauce from a previous post. Here’s the link for that post: https://the2spoons.com/a-favorite-new-mexico-hatch-green-chile-sauce/. Sometimes we make beef enchiladas with a red and green sauce which is called Christmas in restaurants in New Mexico. That’s usually what I order because I want a little taste of both! Yum! So delicious are they both! I’ll be posting a new recipe for the red chile soon so you too can make Christmas Enchiladas. Sometimes we like to do the green chile enchiladas with chicken, but beef is our favorite.

We love New Mexico Hatch Green Chile Beef Enchiladas

Cannot wait for you to try this recipe. I think you will love it. I make up large batches of the green and red sauces and freeze them so that when I want New Mexico food, I have it already prepared.

New Mexico Hatch Green Chile Beef Enchiladas

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Course: dinner, Lunch, Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

2 tbsp vegetable oil
1/2 to 1 medium onion, finely chopped
2-3 garlic cloves minced or grated
1 tbsp all purpose flour
2 cups pureed green chile, mild, medium-hot from fresh roasted chile that the seeds have been removed, the stems and the outside char has been romoved.
2 cups water
1/4 tsp cumin
1/4 tsp dried Mexican oregano
1/2 tsp salt or to taste

For the filling and assembly

1 lb ground beef
1/2 white onion, finely chopped
12 corn tortillas
oil for frying the corn tortillas
1/2-1 lb cheddar cheese grated or a combination of cheddar and monterey jack (the amoun djust depends on how much cheese you want…some for stuffing and some for topping).
salt and pepper to season the ground beef
Prepared Green Chile Sauce

Method

For the Green Chile Sauce

Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the flour and continue cooking for another 1 or 2 minutes.
Mix in the chile. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. Add the cumin and oregano if adding.
Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. You won't get all the solids, but you will definitely get the amazing flavors.

For the filling and assembly

Heat a large skillet with a little oil. When sizzling, place a corn tortilla in the oil for just a second to soften and remove to a paper towel. I place one side of the tortilla in oil, place the not oiled side up, repeat the process and put the oil side onto the unoiled previous tortilla. Sounds complicated, but not turning in the skillet and letting both sides into the oil helps with the tortillas holding together and to not fall apart…so basically your first tortilla is oil on the bottom, none on top but you'll top that with the oiled one, on and on. Set the tortillas aside.
Grate your cheese and chop your onions.
Cook your meat in a skillet with salt and pepper just until lightly browned.
Preheat your oven to 450 degrees. Get a large baking dish or individual plates if you prefer. Line up all your ingredients so easy folding.
place a tortilla down on a flat surface. Add your desired amount of beef, onion and cheese. Roll the tortilla with the seam side down and place in the baking dish or in a plate. Continue until all the tortillas have been used. You want to kind of eye the filling to make sue you have enough to the last tortilla or that you have used all of it by the last tortilla.
Ladle some of the sauce over the enchiladas, insuring the ends have sauce and the entire enchilada is covered in a little sauce. Add cheese down the middle of your enchiladas. You can cover if you really like them cheesy, but remember ou have cheese in the filling.
Place the enchiladas in the hot oven and cook just until your cheese has melted.
I serve these with Mexican rice and pinto beans! Yum! Delicious!

A Favorite – New Mexico Hatch Green Chile Sauce Recipe

August 19, 2019 by Becky Spoon

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Hatch Green Chile
We love New Mexico Hatch Green Chile. Every year during harvest time (late summer into September, varies at times) we start looking for green chiles. We happened to be in Ruidoso this year during that time, but unfortunately. we were leaving before they were roasting again. I checked on a Monday and they weren't roasting again until the weekend. I could have bought them not roasted but I really wanted them roasted because they are just so much easier when they are placed in the big roaster's they have. — Hatch Green Chile

We love New Mexico Hatch Green Chile. Every year during harvest time (late summer into September, varies at times) we start looking for green chiles. We happened to be in Ruidoso this year during that time, but unfortunately. we were leaving before they were roasting again. I checked on a Monday and they weren’t roasting again until the weekend. I could have bought them not roasted but I really wanted them roasted because they are just so much easier when they are placed in the big roaster’s they have.

A Favorite – New Mexico Hatch Green Chile Sauce

Thanks to my favorite HEB in my area I have my New Mexico Hatch Green Chile! Booyah! Still in New Mexico and feeling very disappointed I called the Produce Manager of my favorite HEB on S Valley Mills in Waco! This was on a Monday and they weren’t roasting until the weekend. I told him I wanted a case of hot and a case of mild! No problem! He got my name but didn’t get my phone number and afterward I thought, hmmm….oh well, we’ll see!

Saturday comes and I decide I’m going to call them and see if this actually happened. To my surprise, because I hadn’t paid for them, they didn’t have my number, just my name, my chiles were roasted, in the cooler and ready for me to pick up. Amazing. This is the link to my favorite HEB Plus! They kind of cater to the Baylor students so you can get items you can’t get at other locations. https://www.heb.com/heb-store/US/tx/waco/valley-mills-h-e-b-plus!-672.

I picked up my roasted chiles and I place a dozen in quart size freezer bags. These were beautiful chiles. They are big and they peeled so easily!

A Favorite – New Mexico Hatch Green Chile Sauce

There are so very many recipes using Hatch Green Chile. Green Chile Enchiladas are always a favorite, but there are so many more recipes I use them in. Like this morning, I couldn’t resist! I had to have Green Chile! I made a Breakfast Burrito that was amazing. I’ll post this as an actual recipe later, but you need a little peek! Here is the link for my New Mexico Hatch Green Chile Beef Enchiladas https://the2spoons.com/new-mexico-hatch-green-chile-beef-enchiladas/.

Yum. I know. So delicious. Hope you enjoy the recipe!! I hope you learn to love green chile as much as we do! It is a staple in our home!

New Mexico Hatch Green Chile Beef Enchiladas

Print Recipe

Course: dinner, Lunch, Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

2 tbsp vegetable oil
1/2 to 1 medium onion, finely chopped
2-3 garlic cloves minced or grated
1 tbsp all purpose flour
2 cups pureed green chile, mild, medium-hot from fresh roasted chile that the seeds have been removed, the stems and the outside char has been romoved.
2 cups water
1/4 tsp cumin
1/4 tsp dried Mexican oregano
1/2 tsp salt or to taste

For the filling and assembly

1 lb ground beef
1/2 white onion, finely chopped
12 corn tortillas
oil for frying the corn tortillas
1/2-1 lb cheddar cheese grated or a combination of cheddar and monterey jack (the amoun djust depends on how much cheese you want…some for stuffing and some for topping).
salt and pepper to season the ground beef
Prepared Green Chile Sauce

Method

For the Green Chile Sauce

Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the flour and continue cooking for another 1 or 2 minutes.
Mix in the chile. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. Add the cumin and oregano if adding.
Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. You won't get all the solids, but you will definitely get the amazing flavors.

For the filling and assembly

Heat a large skillet with a little oil. When sizzling, place a corn tortilla in the oil for just a second to soften and remove to a paper towel. I place one side of the tortilla in oil, place the not oiled side up, repeat the process and put the oil side onto the unoiled previous tortilla. Sounds complicated, but not turning in the skillet and letting both sides into the oil helps with the tortillas holding together and to not fall apart…so basically your first tortilla is oil on the bottom, none on top but you'll top that with the oiled one, on and on. Set the tortillas aside.
Grate your cheese and chop your onions.
Cook your meat in a skillet with salt and pepper just until lightly browned.
Preheat your oven to 450 degrees. Get a large baking dish or individual plates if you prefer. Line up all your ingredients so easy folding.
place a tortilla down on a flat surface. Add your desired amount of beef, onion and cheese. Roll the tortilla with the seam side down and place in the baking dish or in a plate. Continue until all the tortillas have been used. You want to kind of eye the filling to make sue you have enough to the last tortilla or that you have used all of it by the last tortilla.
Ladle some of the sauce over the enchiladas, insuring the ends have sauce and the entire enchilada is covered in a little sauce. Add cheese down the middle of your enchiladas. You can cover if you really like them cheesy, but remember ou have cheese in the filling.
Place the enchiladas in the hot oven and cook just until your cheese has melted.
I serve these with Mexican rice and pinto beans! Yum! Delicious!