How to Make Chicken Enchiladas Without Canned Green Chilies or Tomatillos

Chicken enchiladas are a beloved staple in Mexican cuisine, known for their savory and flavorful filling. Traditionally, these enchiladas are made with a combination of ground beef, chicken, or beans, along with sautéed onions, garlic, and a blend of spices. However, the finishing touch that adds a distinctively rich and slightly spicy taste typically comes from canned green chilies or tomatillos. But did you know you can still achieve those same deep, complex flavors using fresh spices and herbs? In this guide, I'll walk you through how to make delicious chicken enchiladas without using canned green chilies or tomatillos.

Understanding the Role of Green Chilies and Tomatillos in Enchiladas

The key components that often find their way into traditional chicken enchiladas are green chilies or tomatillos. These ingredients contribute a unique, slightly sweet, and spicy flavor that complements the other elements in the dish. Canned green chilies are often a convenient choice as they are often packed in green chile sauce or green chile sour cream, providing a quick and easy route to that distinctive flavor. Tomatillos, on the other hand, are a native New Mexican ingredient that adds a tangy, slightly bitter notes to the meal.

Using Fresh Hatch Green Chiles as a Substitute

If you have access to fresh Hatch green chiles, they are an excellent substitute for canned green chilies or tomatillos. Fresh green chiles, particularly Hatch chiles, are known for their sweet and smoky flavor. They have a unique, earthy quality that can be used to add depth and complexity to your recipe. To use fresh Hatch green chiles, simply follows these steps:

Roast the chiles over an open flame or under a broiler until the skin is charred and blackened. Peel off the charred skin carefully. Remove the seeds and stems. Blend the chiles until you achieve a smooth consistency.

After roasting, you can use the roasted chiles directly alongside your chicken or mix them into your enchilada sauce to achieve a rich and smoky flavor.

Indulging in Rich, Freshly Roasted Chiles

Roasting chiles is a fundamental technique in Mexican cuisine that enhances their natural sweetness and removes their spicy kick. Here’s a brief guide on how to roast them:

Preheat your oven to 400°F (200°C) or set up a gas stove with a stove-top burner for direct heat. Place the green chiles directly over the flame or gas burner. As you push them around, the skin will blister and start to char. Continue roasting until the entire surface is blackened and the chile flesh is slightly tender. This should take about 10-15 minutes for fresh chiles. Transfer the chiles to a paper bag to steam and then peel off the charred skin. Once the skin is removed, you can either eat the chiles whole, use them in a sauce, or blend them into a smooth puree.

Diverse Substitutes for Canned Green Chilies

While fresh green chiles are a fantastic substitute, there are other ingredients you can use to achieve a similar flavor:

Green Pepper Paste: A good alternative is to use green pepper paste. This paste is typically made from roasted green peppers ground into a smooth paste. It can be found in many grocery stores and provides a similar smoky, earthy flavor. Jalape?os: If you don’t have green chiles, you can partially de-flame jalape?os while preserving their heat. Roast the jalape?os and remove the seeds and membranes for a more mild flavor. Alternatively, you can add whole jalape?os to the dish during cooking to provide an additional layer of flavor. Tomato Paste: For a milder substitute, consider using a blend of spices and tomato paste to mimic the flavor of green chiles. For example, add a blend of cumin, chili powder, and a bit of smoked paprika along with tomato paste for depth and color.

Crafting Your Enchilada Sauce

Whether you’re using fresh green chiles, jalape?os, or a combination of spices, the next step is to create your enchilada sauce. Here’s a recipe that you can use:

Melt one tablespoon of butter in a large saucepan over medium heat. Add one finely chopped onion and one minced garlic clove and sauté until softened and translucent. Add two cups of chicken broth, one tablespoon of cumin, one teaspoon of chili powder, a pinch of oregano, and a pinch of dried chipotle chili powder (or one small roasted jalape?o). Bring the mixture to a simmer, let it cook for 10 minutes, and then blend until smooth. Return the sauce to the saucepan and simmer for another 10 minutes to allow the flavors to meld together. Season with salt and pepper to taste.

Finishing Touches: Filling and Assembling the Enchiladas

With a rich, flavorful sauce, it's time to assemble your chicken enchiladas:

Preheat the oven to 375°F (190°C). In a large bowl, mix cooked shredded chicken with the enchilada sauce and any other desired ingredients such as shredded cheese, diced tomatoes, and chopped herbs like cilantro or parsley. Spoon filling onto a large tortilla, fold it tightly, and roll it into an enchilada shape. Place the enchiladas seam-side down in a greased baking dish. Pour any remaining sauce over the enchiladas and sprinkle with shredded cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown.

Tip: For a vibrant color and added flavor, brush the tops of the enchiladas with a bit of lime-butter glaze before baking.

Conclusion

By following these steps, you can create delicious chicken enchiladas that rival their traditional counterparts, using fresh, flavorful substitutes for canned green chilies or tomatillos. The roasted green chiles not only add a unique taste but also bring a deep, smokiness to your dish. Experiment with different spices and variations to find your perfect combination. No matter what ingredients you choose, the result will be a hearty, flavorful meal that will delight your family and friends.