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Jesse Tyler Ferguson, star of Modern Family, has a new cookbook out: Food Between Friends, co-authored with Julie Tanous. He took over the Cravings kitchen to make his green chile chicken enchiladas with Pepper recently, and below is an excerpt from the book with a story about the inspiration behind the dish and how it came together.
Green chile chicken enchiladas are far and away the defining dish of my childhood. My mom would make hers as a casserole, serving it cut into big squares. Rolling up the stuffed tortillas individually was just too much work for her and it was easier to layer all the ingredients in a pan, place the pan in the oven to bake, and walk away. If there is ever a green chile chicken enchilada dish on a restaurant menu, you can bet your bottom dollar I am going to order it.
On our last day during a vacation in San Francisco, my husband, Justin, and I discovered a place that made green chile and chicken pot pies—and it was closed! I couldn’t stop thinking about it, though. I hadn’t even tasted this pie, and it was controlling my life. When I returned home, I decided to concoct my own version. This was during my “pie crust is the devil” phase, so the end result was a bit of a disaster. It took me a few years before I thought to abandon the traditional pie crust and use corn tortillas to make the “crust.” After all, the tortillas are my favorite part of an enchilada. The filling here, made with a roux and packed with peas, carrots, and onion, keeps this dish firmly in the pot pie category, while the green chile sauce and corn tortilla crust allow it to live its life as an enchilada, too. No restrictive labels here! Celebrate diversity and individuality! Do your thing, Green Chile Chicken Enchilada Pie!
Reprinted from FOOD BETWEEN FRIENDS by Jesse Tyler Ferguson and Julie Tanous. Copyright © 2021 by Julie & Jesse Cook, LLC. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC. Photographs copyright © 2021 by Eva Kolenko.
2 tablespoons unsalted butter
1 small onion, diced
1 medium carrot, cut into ⅓-inch dice
2 teaspoons dried oregano
¼ teaspoon ground cumin
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
¼ cup all-purpose flour
1 ⅓ cups chicken broth
¼ cup whole milk
½ cup frozen peas
1 (4-ounce) can diced Hatch green chiles
1 cup diced cooked chicken (from 1 large breast or a couple of thighs)
2 cups shredded cheddar and Monterey jack cheese
8 (6-inch) corn tortillas
2 tablespoons canola oil
1 cup hatch green chile sauce (recipe follows), plus more for serving
+ sour cream, for serving
1 tablespoon olive oil
1 small white onion, diced
1 jalapeño, seeded and diced
4 garlic cloves, smashed and roughly chopped
1 ½ teaspoons ground cumin
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
1 cup chicken or vegetable broth
3 (4-ounce) cans diced Hatch green chiles
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