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Hatch Red and Green Chile Enchiladas

It's beginning to look a lot like Christmas.....as in these Christmas Enchiladas like they call them in New Mexico. 
We love Hatch chile and these enchiladas showcase both of them. 
Not only is Mexican food delicious everyday but it’s a very popular menu for Christmas gatherings!! 
Serve them with rice, refried beans, chips and dips, queso, guacamole, tamales... so many items for your Mexican fiesta! 
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican

Ingredients
  

For the Enchiladas

  • 12 Corn tortillas
  • 1 Lb Ground beef
  • 1/2 Onion, diced
  • 2 Cups Hatch Red Chile Enchilada Sauce
  • 2 Cups Hatch Roasted Green Chile Sauce
  • 2-3 Cups Cheddar cheese or a combination of cheddar and Monterrey jack

For the Hatch Red Chile Sauce

  • 2 Cups Red chile sauce either made from dried red chile or you can purchase already prepared Hatch red chile enchilada sauce which I did

For the Hatch Green Chile Sauce

  • 1 13 oz Frozen New Mexico roasted green chile
  • 2 tbsp Vegetable oil
  • 1/4 Onion, chopped
  • 1 clove Garlic, minced
  • 1 cup Water
  • 1 tsp Salt
  • 1/4 tsp Mexican Oregano (optional)

For the Red Chile Sauce

  • 1 14.5 oz can Hatch Red Chile Enchilada Sauce, heated in a small saucepan You can make from scratch from dried chiles, which I do many times, but this is a good substiture when you are in a hurry

For the Hatch Green Chile Sauce

Instructions
 

  • Heat the vegetable oil and saute the garlic and onion until the onion is translucent.  Add the water and the frozen green chile. 
  • Cook until the chile is defrosted, add the salt and oregano.  Simmer for 10-15 minutes.  
    Green Chile Huevos Rancheros
  • After you have simmered, the 10-15 minutes, pour into a food processor and process until smoothe.  Set aside.  

For the enchiladas

  • Add the meat and onion to a skillet, along with a little salt and pepper, and cook until the meat is browned and the onions are translucent.  
  • Grate your cheeses and set aside.  
  • Heat a skillet to medium high, add a little oil and quickly add your tortillas to soften and remove quickly to paper towels to drain.  An alternative to this method is to wrap the tortillas in damp paper towels and microwave for 30 - 45 seconds.  
  • Take each tortilla and add about 2 tablespoons of the meat mixture with a good pinch of cheese and roll them up.  Lay them in a heatproof dish that you can stick under the broiler.  
  • Ladle the red chile down one side of the rolled enchiladas and the green chile down the other side.  Put a good portion of the cheese down the middle of the enchiladas.  Place under the broiler and cook just until your cheese has melted.  
  • Serve with Mexican rice and beans, your favorite salsa if you like, a side of tacos....you will love this and they will become a family favorite! 

Notes