Ingredients:
NM Red Chile Sauce, 2 quart yield
- 2 tablespoons canola oil
- 6 cloves garlic, minced
- 1 teaspoon Mexican oregano
- 3 ½ pounds (2 containers) Bueno Foods Brand Mild NM Red Chile puree
- Kosher or sea salt to taste
Idaho® Skillet potatoes, Yield for 1 casserole dish
- 2 tablespoons butter
- 1 tablespoon canola oil
- 1 (4 oz) sweet onion, julienne
- 2 pounds Idaho® Russet potatoes, peeled and cut lengthwise then into ¼" thick half-moons (hold in water if not using immediately – drain thoroughly before continuing)
- Salt and black pepper to taste
NM Hatch Green Chile Verde, 2 quart yield
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- ½ teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon black pepper
- 3 cloves garlic, minced
- 3 ½ lbs. roasted Hatch green chile peeled, seeded and diced (mild, medium or hot depending on heat level desired)
- 2 teaspoons corn starch, mixed with 2 tablespoons tap water
- ⅛ cup honey
- ½ oz. fresh lime juice
- 1 bunch fresh cilantro, chopped
- Salt to taste
Lime Crema, Yield ½ cup
- 8 oz. sour cream
- ¼ oz. fresh lime juice
- Salt to taste
Building the Enchilada, Yield 1 each 9x13, 2" deep casserole dish
- Canola oil, for frying
- 10-12 fresh and pliable corn tortillas
- 3 cups grated sharp cheddar cheese
- 8 eggs, beaten and soft scrambled
- 1 bunch green onions, green part only minced
- ½ of the NM Red Chile Sauce batch
- ¼ of the NM Hatch Green Chile Verde batch
Directions:
NM Red Chile Sauce
- In a saucepan over medium-high heat, combine the canola oil and garlic and cook until caramelized.
- Add the oregano and cook for a few seconds.
- Turn the heat to high and pour in the red chile puree to “fry” for a minute and then lower temperature to a simmer for 15 minutes.
- Season with salt. Use as needed.
Idaho® Skillet potatoes
- Add butter and oil to a large cast iron skillet over medium-high heat.
- Add onions and cook until soft.
- Add Idaho® Russet potatoes and cook, stirring occasionally to avoid scorching 1and to start caramelization.
- Lower to medium heat and cook until potatoes are soft but slightly al dente. Season.
NM Hatch Green Chile Verde
- Heat oil in large pan. Sauté onion.
- When translucent add the dried spices and cook until onion is starting to caramelize.
- Add minced garlic and cook until both onion and garlic are well caramelized.
- Add the NM hatch green chiles and simmer. Add the corn starch slurry and continue simmering low for 15 minutes.
- Remove from stove and add the honey, lime juice and cilantro and season with salt.
Lime Crema, Yield ½ cup
- Puree all ingredients in bowl and mix until smooth. Place in squirt bottle.
Building the Enchilada
- Preheat the oven to 350°F.
- In a small skillet over medium heat, heat canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Spread ½ cup of the NM Red Chile Sauce in the bottom of a 9x13˝ baking dish or bowl.
- Dip each tortilla one at a time into the sauce and set aside.
- Load a tortilla with 1 tablespoon Idaho® Skillet potatoes, 2 teaspoons scramble eggs and a few pinches of cheddar cheese (if using optional chorizo add 1 teaspoon here).
- Spread fillings evenly and roll up fairly tight. Place seam down into a casserole dish.
- Repeat with the rest of the tortillas.
- Pour cups of the warm Hatch Green Chile Verde over entire casserole.
- Top with the remaining cheese.
- Bake the enchiladas for 20-25 minutes, or until bubbly.
- Sprinkle chopped green onion over the top and drizzle with the lime crema in a crisscross fashion. Serve.