Best Ganado Cafe Green Chile Enchiladas Recipes

ROASTED GREEN CHILE-CHICKEN ENCHILADAS

Steps:

• Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
• Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
• Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
• To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.
• Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

GANADO CAFE GREEN CHILE BURRITOS

Steps:

• Cut beef (or moose or venison) into 1" or 2" chunks and place in dutch oven (no oil is needed). Cook on medium heat until meat releases juices. Add frozen chopped green chile or fresh roasted, peeled and chopped chile and garlic. I actually prefer to use garlic granules if you have it. Don't even try to use canned chile because it is preserved with vinegar which will impart a nasty taste. Add red chile flakes (or omit if you don't like a little bite). Add salt and pepper, to taste. Simmer for 4-5 hours or until meat begins to fall apart. You may need to add water to keep it kind of "stewish". Mix cornstarch with just enough water to make a thickening agent. Add and stir in a small drizzle to thicken. Serve wrapped in a large flour tortilla with cheese. Top with diced tomatoes, shredded lettuce and sour cream if you like.

GREEN CHILE CHEESE ENCHILADAS

Steps:

• Preheat oven to 350.
• Melt butter in a medium sauce pan, and sprinkle in flour. Stirring constantly, allow flour to brown, about 2-3 minutes. Slowly stir in half-and -half. Simmer, stirring frequently about 5 minutes, or until thickened. Add chiles,1/2 cup onion and cayenne, and simmer for 10 minutes on low heat.
• Mix cheese and medium minced onion. Heat oil in a skillet,(you only need maybe half an inch) then dip the tortillas in hot oil, one at a time, for about 5 seconds each. Stack them on top of each other on a plate, covered with paper towels as you go.
• Scoop cheese mixture (about half a cup or so per tortilla) onto tortillas, and roll up, placing seam side down in a 13 x 9 inches baking pan. When all tortillas are rolled, pour the green chile sauce over all, and top with the remaining cheese. Bake uncovered in preheated oven, for 20 minutes, or until cheese is melted and bubbly. Great when garnished generously with sour cream.

GREEN CHILE ENCHILADAS

Steps:

• Cook beef and garlic powder in skillet, stirring until crumbled and no longer pink.
• Remove from heat; drain.
• Stir in shredded cheese and onion; set aside.
• Heat chicken soup, milk and Velveeta cheese in saucepan over medium heat; stir until melted.
• Stir in dip mix, chilies and pimiento.
• Fill a skillet to about 1 inch with water.
• Heat over medium-high heat until very hot.
• Dip tortillas, 1 at a time, into hot water using tongs.
• Soak for 2 to 3 seconds.
• Drain and spoon about 1/3 cup meat mixture onto each tortilla; roll up tightly and place in a lightly greased 13x9-inch baking dish.
• Top with cheese sauce.
• Bake, covered at 350°F for 30 minutes.
• Uncover and bake an additional 10 minutes.