<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:georss="http://www.georss.org/georss" xmlns:geo="http://www.w3.org/2003/01/geo/wgs84_pos#" > <channel> <title>green chilis | The Lemon Apron</title> <atom:link href="https://thelemonapron.com/tag/green-chilis/feed/" rel="self" type="application/rss+xml" /> <link>https://thelemonapron.com</link> <description>rustic, indulgent, healthy home cooking</description> <lastBuildDate>Wed, 19 Jun 2019 13:35:39 +0000</lastBuildDate> <language>en-CA</language> <sy:updatePeriod> hourly </sy:updatePeriod> <sy:updateFrequency> 1 </sy:updateFrequency> <generator>https://wordpress.org/?v=6.7.2</generator> <image> <url>https://thelemonapron.com/wp-content/uploads/2017/03/SiteIcon-150x150.jpg</url> <title>green chilis | The Lemon Apron</title> <link>https://thelemonapron.com</link> <width>32</width> <height>32</height> </image> <site xmlns="com-wordpress:feed-additions:1">126625169</site> <item> <title>Creamy Enchiladas with Chicken, Tomatoes and Green Chili</title> <link>https://thelemonapron.com/creamy-enchiladas-with-chicken-tomatoes-and-green-chili/</link> <comments>https://thelemonapron.com/creamy-enchiladas-with-chicken-tomatoes-and-green-chili/#respond</comments> <dc:creator><![CDATA[Jennifer]]></dc:creator> <pubDate>Mon, 06 Jun 2016 16:13:32 +0000</pubDate> <category><![CDATA[Chicken & Poultry]]></category> <category><![CDATA[Cook Book Club]]></category> <category><![CDATA[Main]]></category> <category><![CDATA[chicken]]></category> <category><![CDATA[creme fraiche]]></category> <category><![CDATA[enchiladas]]></category> <category><![CDATA[green chilis]]></category> <category><![CDATA[jalapeño]]></category> <category><![CDATA[mexican]]></category> <category><![CDATA[monterey jack cheese]]></category> <guid isPermaLink="false">http://www.thelemonapron.com/?p=1498</guid> <description><![CDATA[<p>If I want to make Jim’s day, anything Mexican will do the trick.  He loves tacos, nachos, tostadas…and enchiladas. I have a green enchilada recipe (see my Chicken and Poblano Enchiladas with Avocado Spinach Sauce and Pomegranate Salsa) that is always a hit in our house.   But to finish the month of May and the...</p> <p><a class="more-link" href="https://thelemonapron.com/creamy-enchiladas-with-chicken-tomatoes-and-green-chili/">Read More</a></p> The post <a href="https://thelemonapron.com/creamy-enchiladas-with-chicken-tomatoes-and-green-chili/">Creamy Enchiladas with Chicken, Tomatoes and Green Chili</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description> <content:encoded><![CDATA[<p>If I want to make Jim’s day, anything Mexican will do the trick. He loves tacos, nachos, tostadas…and enchiladas.</p> <p><img fetchpriority="high" decoding="async" class="aligncenter wp-image-1500 " src="http://www.thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283.jpg" alt="Creamy Chicken Enchiladas" width="1200" height="1200" srcset="https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283.jpg 600w, https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283-150x150.jpg 150w, https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283-300x300.jpg 300w, https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283-320x321.jpg 320w" sizes="(max-width: 1200px) 100vw, 1200px" />I have a green enchilada recipe (see my Chicken and Poblano Enchiladas with Avocado Spinach Sauce and Pomegranate Salsa) that is always a hit in our house. </p> <p>But to finish the month of May and the <strong>Rick Bayless</strong> cookbook that we’ve been working with, <strong>‘Mexico, One Plate at a Time’</strong>, I decided to pick a classic. The Creamy Enchiladas with Chicken, Tomatoes and Green Chili. I’m so glad I did. It’s a lovely recipe to follow, and produces the bestest red enchilada sauce I’ve had in ages. The process involves roasting the tomatoes and chili peppers in the oven to char the skin, which adds such a depth of flavour.</p> <p>I used creme fraiche that I prepare using kefir for the the creamy portion of this episode. Oh how creamy the sauce became! The rest is really assembly work. But the final product is a lovely, classic enchilada recipe that everyone should have in their repertoire. </p> <p>I did add a few pickled jalapeños for extra kick. Cuz this will make Jim even happier. And my sister makes the best pickled jalapeños, so why wouldn’t I take advantage of the jar she gifted me!? Every once in a while I also add sautéed peppers to the chicken mixture. Just for extra flavour and texture.</p> <p>What’s great about this recipe, is that you could actually make the sauce (pre adding the cream) in advance and even freeze it. And if you roast a chicken or purchase a rotisserie chicken, you can shred it and pre-portion into freezer bags. Grate some cheese and freeze it. Then when the mood strikes, you could actually pull everything out, warm up the tortillas according to the directions below, and follow the rest of the recipe. Ready to go in minutes. I know that I’ll be doing this for those evenings when I’m kinda brain dead!</p> <p>Disclaimer: Have everything warm and ready to go when you want to actually get these into the oven. So if you made the sauce and the chicken in advance, warm them through before continuing with the recipe. Have the cheese grated and of course the tortillas warmed through. The oven should be warmed and ready. You don’t want the tortillas to cool down before you get to filling and covering them, and popping them into the oven. And once out of the oven, they should be eaten quite soon. The tortillas may not stand up in a nice texture if allowed to sit around for too long. Having said that, we have eaten leftovers, and while they were a ‘tad’ mushy, they still tasted amazing. Wasn’t going to discard the remainder just because the tortillas were no longer perfect!</p> <p>Love Jen</p> <p><img decoding="async" class="aligncenter wp-image-1501 " src="http://www.thelemonapron.com/wp-content/uploads/2016/06/IMG_8008-e1465228421991.jpg" alt="Creamy Chicken and Tomato Enchiladas with pickled jalapenos" width="450" height="500" srcset="https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8008-e1465228421991.jpg 600w, https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8008-e1465228421991-270x300.jpg 270w" sizes="(max-width: 450px) 100vw, 450px" /></p> <p><img decoding="async" class="aligncenter wp-image-1500 " src="http://www.thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283.jpg" alt="Creamy Chicken and Tomato Enchiladas with pickled jalapenos" width="450" height="450" srcset="https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283.jpg 600w, https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283-150x150.jpg 150w, https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283-300x300.jpg 300w, https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283-320x321.jpg 320w" sizes="(max-width: 450px) 100vw, 450px" /></p> <div id="recipe"></div><div id="wprm-recipe-container-4576" class="wprm-recipe-container" data-recipe-id="4576" data-servings="6"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left"> <div class="wprm-recipe-image wprm-block-image-normal"><img loading="lazy" decoding="async" style="border-width: 0px;border-style: solid;border-color: #666666;" width="150" height="150" src="https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283-150x150.jpg" class="attachment-150x150 size-150x150" alt="" srcset="https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283-150x150.jpg 150w, https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283-300x300.jpg 300w, https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283-320x321.jpg 320w, https://thelemonapron.com/wp-content/uploads/2016/06/IMG_8181-e1465228399283.jpg 600w" sizes="auto, (max-width: 150px) 100vw, 150px" /></div> </div> <a href="https://thelemonapron.com/wprm_print/4576" style="" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="4576" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a> <div class="wprm-spacer" style="height: 5px"></div> <h2 class="wprm-recipe-name wprm-block-text-bold">CREAMY ENCHILADAS WITH CHICKEN, TOMATOES AND CHILI</h2> <div class="wprm-spacer" style="height: 5px"></div> <div class="wprm-recipe-summary wprm-block-text-normal">A creamy, spicy enchilada sauce for a classic enchilada recipe. Everyone should have this recipe.</div> <div class="wprm-spacer"></div> <div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Main Course</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine </span><span class="wprm-recipe-cuisine wprm-block-text-normal">Mexican</span></div></div> <div class="wprm-spacer"></div> <div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">50</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">15</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label">Total Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours">1</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours">hour</span> <span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">5</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes">minutes</span></span></div></div> <div class="wprm-spacer"></div> <div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">6</span></div> <div class="wprm-recipe-ingredients-container wprm-recipe-4576-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="4576" data-servings="6"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">Fresh hot green chiles to taste</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(roughly 3 serranos or 2 jalapeños), stemmed</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">medium white onion</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, chopped</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">chicken broth</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, plus a little extra if needed</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">Salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">homemade crema</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, crème fraiche or heavy (whipping) cream</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">pounds</span> <span class="wprm-recipe-ingredient-name">(about 20 medium plum or 6 medium-large round) ripe tomatoes OR 2 28-ounce cans good-quality whole tomatoes in juice, drained</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 1/2</span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> <span class="wprm-recipe-ingredient-name">vegetable oil or rich-tasting pork lard</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, plus a little oil for brushing or spraying the tortillas</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">About 2 cups coarsely shredded cooked chicken</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, preferably grilled, roasted or rotisserie chicken</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2/3</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">shredded Mexican melting cheese</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">12</span> <span class="wprm-recipe-ingredient-name">corn tortillas</span></li></ul></div></div> <div class="wprm-recipe-instructions-container wprm-recipe-4576-instructions-container wprm-block-text-normal" data-recipe="4576"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-4576-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">For fresh tomatoes: </span><div class="wprm-spacer"></div><span style="display: block;">Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler, until they're darkly roasted (they'll be blacked in spots, about 6 minutes. Do other side) </span><div class="wprm-spacer"></div><span style="display: block;">Cool, then purée in a blender.</span></div></li><li id="wprm-recipe-4576-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>For canned tomatoes: <span style="display: block;">In a small dry skillet, roast the chiles over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes. </span><div class="wprm-spacer"></div><span style="display: block;">Place in a blender or food processor along with the drained canned tomatoes. Blend to a smooth puree.</span></div></li><li id="wprm-recipe-4576-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. <span style="display: block;">Add the onion and cook, stirring regularly, until golden, about 7 minutes. Raise the heat to medium-high, and, when noticeably hotter, stir in the tomato puree. </span><div class="wprm-spacer"></div><span style="display: block;">Cook, stirring, until darker in color and thickened to the consistency of not quite tomato paste, about 20-25 minutes. Stir in the broth, partially cover and simmer 15 minutes. Taste and season with salt, usually about 1/2 teaspoon. </span><div class="wprm-spacer"></div><span style="display: block;">The sauce should be a slightly soupy consistency—not as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. Keep warm over low heat.</span></div></li><li id="wprm-recipe-4576-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Other preliminaries. <div><span style="display: block;"><span style="font-family: inherit;font-size: inherit;font-weight: inherit">Heat the oven to 350°.</span></span><div class="wprm-spacer"></div><span style="display: block;"><span style="font-family: inherit;font-weight: inherit">Stir the crema (or one of its stand-ins) into the sauce. It should still be warm.</span><br></span><div class="wprm-spacer"></div><span style="display: block;">Put the shredded chicken in a bowl and stir 1/2 cup of the sauce mixture into it. Taste and season with additional salt if you think it needs it.</span><div class="wprm-spacer"></div><span style="display: block;">Have the cheese at the ready.</span></div></div></li><li id="wprm-recipe-4576-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Smear about 1/4 cup of the sauce over the bottom of 4 to 6 nine-inch individual ovenproof baking/serving dishes, or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. </span><div class="wprm-spacer"></div><span style="display: block;">Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. </span><div class="wprm-spacer"></div><span style="display: block;">Stack the tortillas and cover with a towel to keep warm.</span></div></li><li id="wprm-recipe-4576-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, then line them all up in the baking dishes. <span style="display: block;">Douse evenly with the remaining sauce, then sprinkle with the cheese. </span><div class="wprm-spacer"></div><span style="display: block;">Bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. </span><div class="wprm-spacer"></div><span style="display: block;">Garnish with onion rings and cilantro sprigs. These are best served piping hot from the oven.</span></div></li></ul></div></div> <div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">The sauce can be made a day or two ahead; refrigerate covered.</span><div class="wprm-spacer"></div> <span style="display: block;">Once the tortillas have been heated in the oven, you need to work quickly and steadily toward serving in order to preserve their beautiful texture.</span><div class="wprm-spacer"></div> <span style="display: block;">Once out of the oven, the finished dish softens to near mush over a period of 15 to 20 minutes.</span><div class="wprm-spacer"></div> <span style="display: block;">By Rick Bayless Adapted from Mexico One Plate at a Time</span></div></div> </div></div>The post <a href="https://thelemonapron.com/creamy-enchiladas-with-chicken-tomatoes-and-green-chili/">Creamy Enchiladas with Chicken, Tomatoes and Green Chili</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded> <wfw:commentRss>https://thelemonapron.com/creamy-enchiladas-with-chicken-tomatoes-and-green-chili/feed/</wfw:commentRss> <slash:comments>0</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">1498</post-id> </item> </channel> </rss>