Chili enchilada is a popular Mexican dish of baked rolled tortillas containing chilies. The chilies may be used in filling or combined with the enchilada sauce. Generally, the chilies are combined with a cheese or bean based filling. Any variety of chile can be used for making this dish like jalapenos, habaneros, poblanos, green chilies, Serrano etc depending on the hotness preferences. This preparation can also include a hot filling of ground beef, turkey, seafood, chicken, vegetables or mushrooms.
Ingredients: Vegetable oil, corn or flour tortillas, cheddar cheese, chili (of choice), enchilada sauce, onion and cubed or shredded cheese like cheddar or Monterey Jack or similar.
Preparation: The packaged tortillas are fried in oil and spooned with a mixture of chili, onion and cheese. The tortillas are then rolled, covered with enchilada sauce, topped with cheese and baked until bubbly.
Gluten Free Green Chile Enchilada – This is a gluten free version of the chili enchilada recipe which uses gluten-free tortillas and gluten-free enchilada sauce. The sauce used is the green colored tomatillo salsa verde and the Anaheim green chiles, which justify for the ‘green’ appended to the name of the dish. The green salsa is made by blending together roasted tomatillos and garlic along with salt and jalapenos. The chiles are charred, peeled and deseeded to be sliced into strips and rolled inside the tortillas along with the cheese.
Chicken Enchilada Chili – A popular dinner dish, this version of the dish adds up chicken along with the other common ingredients. For this dish, where chicken plays a prominent part in the filling for the tortilla rolls, the chicken is given a spicier touch and made hotter with the powdered chili. Boneless shredded chicken is cooked with kidney or pinto beans, celery stalks, onion, chili powder, tomatoes, cumin, shredded cheddar and seasoning. This mixture is filled inside the rolled tortillas.
Roasted Green Chile Chicken Enchilada – The sauce used in this chili enchilada version is a salsa made by simmering and then pureeing a mixture of tomatillos, onion, jalapenos, vinegar, cumin, salt, lime juice and cilantro. Poblano peppers can be used for this recipe, which are roasted until blackened, peeled, cored and diced and then cooked further with meat, caramelized onion, spices, chicken stock and seasoning to make a hot filling for the tortilla rolls.
Chile enchiladas are best served with a dollop of sour cream with fresh cilantro garnish. The dish can be given a healthy touch by serving the enchiladas decorative a on a bed of garden fresh lettuce iceberg leaves, sprinkled with salt and vinegar.