New Mexico Green Chile Chicken Enchiladas Recipe
If you are craving an authentic Southwestern comfort dish that bursts with vibrant flavors and a cozy, spicy kick, the New Mexico Green Chile Chicken Enchiladas Recipe is your answer. This dish combines tender shredded chicken with the unmistakable smoky heat of roasted New Mexico green chiles, all wrapped in soft corn tortillas and smothered in a luscious, cheesy green chile sauce. It’s the perfect way to bring the taste of New Mexico right into your kitchen, delivering warmth and boldness in every bite.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role — from the creamy cheese that melts to perfection, to the zesty green chiles that provide character and heat. These straightforward components come together to create layers of texture, flavor, and color that make this dish truly special.
- 2 cups cooked and shredded chicken: A hearty base, providing protein and tenderness that complements the chile’s spice.
- 1 1/2 cups roasted New Mexico green chiles, chopped: The star ingredient offering smoky heat and a distinct regional flavor.
- 2 cups shredded Monterey Jack cheese: Melts beautifully, adding creaminess and gooey indulgence.
- 1/2 cup chopped onion: Adds a subtle sweetness and depth when sautéed with the chiles.
- 12 corn tortillas: The traditional vessel, giving a slightly toasted and corn-forward flavor that soaks up the sauce well.
- 1 cup chicken broth: Enhances moisture in the sauce with savory richness.
- 1/2 cup sour cream (optional): For a tangy creaminess that smooths out the chile’s spice.
- 2 tbsp vegetable oil: Used for frying tortillas lightly to bring out softness and some crisp edges.
- Salt to taste: Essential to balance and enhance all flavors.
- Fresh cilantro for garnish (optional): Adds a burst of freshness and color to finish.
How to Make New Mexico Green Chile Chicken Enchiladas Recipe
Step 1: Preheat and Prepare the Sauce
Start by heating your oven to 375°F (190°C) so it’s ready when your enchiladas are assembled. Then, in a medium saucepan, warm 1 tablespoon of vegetable oil over medium heat and sauté the chopped onion until it becomes translucent and soft. This step unlocks sweet notes that beautifully complement the chile’s heat. Stir in the roasted green chiles and pour in the chicken broth, allowing the mixture to simmer for 5 minutes, which melds the flavors into a rich sauce base.
Step 2: Creamy Sauce Option and Seasoning
If you like a richer sauce, this is the moment to stir in the sour cream. It adds a velvety texture and gentle tang that balances the smoky chiles perfectly. Don’t forget to season with salt at this stage — it brings out the best in every ingredient and ensures the sauce isn’t bland.
Step 3: Prepare the Tortillas
Now, heat a skillet and add a little oil to lightly fry the corn tortillas, one at a time. This keeps them from breaking when rolled and also develops subtle crispness that enhances texture. Drain them on paper towels to remove excess oil before assembly.
Step 4: Layer Your Enchiladas
Grab a 9×13 inch baking dish and spread a small layer of the green chile sauce on the bottom. This prevents sticking and adds flavor right from the first bite. Build your enchiladas by layering 4 tortillas, half of the shredded chicken, a third of the shredded cheese, and a third of the green chile sauce. Repeat these layers for a beautifully structured dish, finishing off with the remaining tortillas, sauce, and cheese on top.
Step 5: Bake Until Bubbling and Golden
Place the baking dish in the preheated oven and bake uncovered for 25 to 30 minutes. You want the cheese on top to become bubbly and golden, signaling all those incredible flavors have melded inside. This step creates that irresistible molten cheese crust and warms the chicken through.
Step 6: Final Touches
Once out of the oven, let the enchiladas cool slightly before garnishing with fresh cilantro if you like. That bright herb adds a perfect pop of green and herbal freshness to every serving.
How to Serve New Mexico Green Chile Chicken Enchiladas Recipe
Garnishes
While fresh cilantro is a classic and effortless garnish, feel free to get creative with a dollop of sour cream, a sprinkle of diced green onions, or even a few slices of ripe avocado. These garnishes elevate the dish with fresh, creamy, or crunchy contrasts, balancing the rich, spicy flavors beautifully.
Side Dishes
This dish pairs wonderfully with simple sides like a crisp green salad with a zesty lime dressing or Spanish rice for a heartier meal. Beans, whether refried or whole black beans, also complement the enchiladas by adding earthy tones and additional protein, making the meal complete and satisfying.
Creative Ways to Present
You can turn this recipe from comfort food into a party favorite by plating individual enchiladas on colorful Southwestern-themed dishes or serving the assembly-style in a warming casserole dish right in the center of the table for sharing. Adding layered colors with colorful garnishes and side dishes will make your presentation picture-perfect and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas taste fantastic the next day as the flavors continue to marry. Store them in an airtight container and keep them refrigerated for up to 3 days. This makes for an easy, ready-to-heat lunch or dinner option.
Freezing
If you want to make these enchiladas ahead for a longer period, freezing is a great option. Assemble the dish without baking, cover tightly with plastic wrap and foil, then freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before baking as instructed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and the cheese is bubbly again, usually about 15 to 20 minutes. Alternatively, a microwave works for a quick fix but may soften the tortillas slightly more, so use if you’re short on time.
FAQs
Can I use canned green chiles instead of roasted New Mexico green chiles?
You can substitute canned green chiles if needed, but the flavor won’t be as smoky or vibrant as fresh roasted New Mexico green chiles. If you want to mimic the taste, try briefly sautéing canned chiles with a pinch of smoked paprika.
Is this recipe very spicy?
The spicy heat is moderate and depends on the type of green chiles used. New Mexico chiles usually have a mild to medium heat level, which creates warmth without overwhelming heat. You can adjust by using less chile or adding more sour cream to mellow the spice.
Can I make this recipe vegetarian?
Absolutely! Swap the shredded chicken with roasted vegetables like zucchini or mushrooms, or even seasoned beans for protein. Keep the green chile sauce and cheese the same to maintain that distinctive flavor profile.
What is the best cheese to use in these enchiladas?
Monterey Jack cheese melts beautifully and has a mild flavor that paired perfectly with the chiles, but you can also mix in mild cheddar for a sharper bite or use a Mexican cheese blend to experiment with texture and taste.
Can I prepare parts of this recipe in advance?
Yes, you can roast and chop the green chiles ahead of time and have your chicken cooked and shredded ready. Even the sauce can be made a day ahead and refrigerated. Just assemble and bake when you’re ready for a hassle-free meal.
Final Thoughts
There’s nothing quite like the comforting embrace of the New Mexico Green Chile Chicken Enchiladas Recipe to warm your heart and excite your taste buds. It’s a dish that carries tradition, heat, and rich flavors all rolled into one, perfect for cozy nights or when you want to impress friends and family with your Southwestern cooking skills. I truly encourage you to give this recipe a try and experience the delicious magic of New Mexican cuisine at home.
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New Mexico Green Chile Chicken Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
These New Mexico Green Chile Chicken Enchiladas combine tender shredded chicken, roasted New Mexico green chiles, and melted Monterey Jack cheese wrapped in corn tortillas. The enchiladas are topped with a creamy green chile sauce and baked until bubbly and golden, delivering a comforting Southwestern classic perfect for dinner.
Ingredients
Filling and Sauce
- 2 cups cooked and shredded chicken
- 1 1/2 cups roasted New Mexico green chiles, chopped
- 1/2 cup chopped onion
- 1 cup chicken broth
- 1/2 cup sour cream (optional)
- Salt to taste
Enchiladas
- 2 cups shredded Monterey Jack cheese
- 12 corn tortillas
- 2 tbsp vegetable oil
- Fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Prepare Sauce: In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Sauté the chopped onions until they become soft and translucent. Add the chopped roasted New Mexico green chiles and chicken broth to the pan, then simmer the mixture for 5 minutes to develop flavors.
- Make Creamy Sauce (Optional): If desired, stir in 1/2 cup of sour cream to the green chile mixture for a creamy texture. Season the sauce with salt to taste and keep warm over low heat.
- Soften Tortillas: Heat the remaining 1 tablespoon of vegetable oil in a skillet. Lightly fry each corn tortilla one at a time in the oil just until soft and pliable. Drain them on paper towels to remove excess oil.
- Prepare Baking Dish: Spread a small amount of the green chile sauce evenly in the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas – First Layer: Place a layer of 4 softened tortillas in the baking dish. Evenly distribute half of the shredded chicken over the tortillas. Sprinkle a third of the shredded Monterey Jack cheese on top. Pour a third of the green chile sauce over the cheese layer.
- Assemble Enchiladas – Second Layer: Repeat the layering process: place another 4 tortillas, add the remaining chicken, another third of the cheese, and another third of the sauce.
- Top Layer and Bake: Finish with the last 4 tortillas, pour the remaining green chile sauce on top, and sprinkle with the remaining cheese. Bake the enchiladas uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve and Garnish: Once baked, remove from the oven and optionally garnish with fresh chopped cilantro. Serve hot for a delicious Southwestern meal.
Notes
- Roasting your own New Mexico green chiles will enhance the flavor, but canned or frozen may be used for convenience.
- For a spicier dish, you can add diced jalapeños to the sauce or sprinkle on top before baking.
- If sour cream is not preferred, omit or substitute with plain Greek yogurt for a lighter option.
- Softening the tortillas by frying prevents them from cracking when rolling and adds flavor.
- This recipe can be made ahead to assemble and refrigerated; bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southwestern
