Sunday, April 7, 2013

Green Chile Vegetable Enchaladas

Green Chile Sauce

the ratios
1 lb meat
2 lbs chopped fresh or frozen green chile
1 finely chopped onion
1 clover garlic
1 tsp salt
1 small can diced tomatoes
1 cup of water or broth  if using broth don't add as much salt

I usually do 6 lbs chile  3 lbs chicken or pork and the giant size can of tomatoes, as this is what fits in the crock pot.  I usually use frozen green chile as it is readily available and cheaper. canned green chile will work too if only option.  you can do this with out the meat substitute 2 tbs olive oil per pound of meat.  the chile needs some fats to cook properly.

Place in pot everything but the tomatoes. in crock pot cook on low over night.  on stove simmer 2-3 hours.  after the meat starts to fall apart shread the meat and add the tomatoes.  cook in crock pot an additional hour or two, on stove an additional 30 minutes.

The Enchaladas

this will fill a large Family lasagna pan ( about 12-16 servings)  the assortment of veggies is optional and you can go with seasonally avalible)

30-45 corn tortillas
1.5 lbs cheddar cheese grated
2 onions finely chopped
3 summer squash  (yellow italian mexican or zuchninni)  cut in to bite size chunks
1/2 lb corn
1/2 lb sliced bell peppers.
green chile sauce

saute 1 of the onions, the summer squash the corn and the bell peppers over medium heat. you are sweating out some of the water in the veggies.

in the lasagna pan  layer two layers of corn tortillas.  spread a layer of green chile sauce (go heavy on the sauce) half of  veggies and 1/3 of the cheese and 1/3 of the other onion.  layer two more layers of the corn tortillas. repeat the filling process with the rest of the veggies  more chile an cheese and onions.  Put two more layers of tortillas on top on the top put more chile sauce, cheese and onions.  cover with foil and bake in oven at 350 for hour and a half or when the internal temp reaches 160 degrees,  remove the foil and bake another 15-20 minutes till the cheese is golden brown.

remove from the oven let cool 10-15 minutes (really it makes serving alot easier).

We usually eat the first round for dinner and then freeze the rest in single serving portions to take for lunches.

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