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
Scale
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
