Hatch Green Chile Enchiladas

Name: Hatch Green Chile Enchiladas (Elevated)
Prep time: 30 min
Cook time: 45 min
Total time: 3 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 Duck legs-confit; 3 tbsp Duck fat; 3 tbsp Flour; 4 cups Duck stock; 1 cup Hatch green chile-roasted, peeled, seeded, and diced; 1/2 cup Tomatillos-roasted, peeled, seeded, and diced; 1/4 cup Dry sherry; 1 tsp Cumin; 1/2 tsp Mexican oregano; 2 cups Queso Oaxaca-shredded; 1/2 cup Onion-finely diced; 12 Blue corn tortillas; 1/4 cup Epazote-chopped (for garnish)

⏱3h

👥6

🔥700 cal

Hard

🍽️Mexican

🥗Paleo

An elevated take on Hatch green chile enchiladas, featuring rich duck confit, artisanal Queso Oaxaca, and a complex, slow-cooked sauce.

2 Duck legs-confit

3 tbsp Duck fat

3 tbsp Flour

4 cups Duck stock

1 cup Hatch green chile-roasted, peeled, seeded, and diced

See all 15 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥700 cal

Hard

🍽️Mexican

🥗Paleo

An elevated take on Hatch green chile enchiladas, featuring rich duck confit, artisanal Queso Oaxaca, and a complex, slow-cooked sauce.

#Mexican #Gourmet #Dinner

Instructions

Prepare Duck Confit: Gently warm Duck legs in a low oven (250°F/120°C) for 30 minutes. Remove skin and shred the meat, discarding bones.
Prepare Sauce: In a large saucepan, melt Duck fat over medium heat. Whisk in Flour and cook for 2 minutes. Gradually whisk in Duck stock until smooth. Add Hatch green chile, Tomatillos, Dry sherry, cumin, Mexican oregano, Salt, and Pepper. Bring to a simmer and cook for 45 minutes, stirring occasionally, until slightly thickened.
Assemble Enchiladas: Warm Blue corn tortillas. Dip each tortilla in the Sauce to soften. Fill each tortilla with shredded Duck Confit, Onion, and Queso Oaxaca. Roll up tightly and place seam-side down in a baking dish.
Bake: Pour remaining Sauce over enchiladas. Bake for 20-25 minutes, or until bubbly and heated through. Garnish with Epazote before serving.

Ingredients

Duck Confit
2 900 g Duck legs-confit
Sauce
3 tbsp 45 mL Duck fat
3 tbsp 45 mL Flour
4 cups 960 mL Duck stock
1 cup 240 mL Hatch green chile-roasted, peeled, seeded, and diced
1/2 cup 120 mL Tomatillos-roasted, peeled, seeded, and diced
1/4 cup 60 mL Dry sherry
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Mexican oregano
Salt to taste
Pepper to taste
Filling
2 cups 480 mL Queso Oaxaca-shredded
1/2 cup 120 mL Onion-finely diced
Other
12 12 Blue corn tortillas
1/4 cup 60 mL Epazote-chopped (for garnish)

Equipment

Oven
Large saucepan
Baking dish
Whisk

Instructions

Prepare Duck Confit: Gently warm Duck legs in a low oven (250°F/120°C) for 30 minutes. Remove skin and shred the meat, discarding bones.
Prepare Sauce: In a large saucepan, melt Duck fat over medium heat. Whisk in Flour and cook for 2 minutes. Gradually whisk in Duck stock until smooth. Add Hatch green chile, Tomatillos, Dry sherry, cumin, Mexican oregano, Salt, and Pepper. Bring to a simmer and cook for 45 minutes, stirring occasionally, until slightly thickened.
Assemble Enchiladas: Warm Blue corn tortillas. Dip each tortilla in the Sauce to soften. Fill each tortilla with shredded Duck Confit, Onion, and Queso Oaxaca. Roll up tightly and place seam-side down in a baking dish.
Bake: Pour remaining Sauce over enchiladas. Bake for 20-25 minutes, or until bubbly and heated through. Garnish with Epazote before serving.

Nutrition per serving

Calories 700