New favorite - we added a chipotle chili for a little extra kick. Keeping the ends of the tortillas dry and crispy is a good tip! This recipe didn't need the sour cream; we left it out to cut calories. We also used corn tortillas instead of flour - good substitution.
Green Chile Chicken Enchiladas
Photo: Peden & Munk; Styling: Amy Wilson
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Amount per serving
- Calories: 591
- Calories from fat: 50%
- Protein: 42g
- Fat: 31g
- Saturated fat: 12g
- Carbohydrate: 38g
- Fiber: 4.9g
- Sodium: 722mg
- Cholesterol: 133mg
- 1 1/4 pounds roasted skin-on New Mexico green chiles*, such as Hatch; or 10 oz. each roasted Anaheim and poblano chiles*
- 3 tablespoons olive oil
- 1 tablespoon butter
- 6 large garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 3/4 cups reduced-sodium or homemade chicken broth, divided
- 10 corn tortillas (6 1/2 to 8 in. wide)
- 2 cups coarsely shredded white cheddar or Monterey jack, divided
- 2 1/2 cups shredded cooked chicken
- Sour cream
- 1. Peel, stem and seed chiles, then finely chop (mince Anaheims and poblanos, since they're sturdier). Preheat oven to 400°.
- 2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes to blend flavors. Add 1 1/4 cups broth and simmer until reduced by one-third, about 10 minutes.
- 3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 1/2 cups broth to a gentle simmer. Working with one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
- 4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.
- 5. Pour chile sauce over enchiladas, leaving an inch or so bare at either end of the enchiladas if you like a bit of crunch, and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.
- *Find frozen flame-roasted New Mexico green chiles, mild to spicy, for $6 for 5 lbs. at newmexicanconnection.com. If using Anaheims and poblanos, broil until they blacken all over, 10 to 15 minutes, turning once, and let them cool before peeling.
- Cooking with chiles
- This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles—roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.) Canned green chiles just don't cut it here.
- See "Finding New Mexico Chiles," (below) for mail-order sources.
- Finding New Mexico chiles
- Native Seeds/SEARCH. Grow northern New Mexico chiles from heirloom seeds. www.nativeseeds.org or 866/622-5561.
- New Mexican Connection. We couldn't find a reliable mail-order source for roasted northern green chiles, but we did find good roasted Sandia chiles here. $56 for 5 lbs., including shipping; www.newmexicanconnection.com or 800/933-2736.
- Santa Fe Farmers Market. The best place to find northern New Mexico chiles, both fresh and dried. Various locations and hours; contact www.santafefarmersmarket.com or 505/983-4098.
You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.
Also featured in: Sunset, September 2007
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