Photo: Peden & Munk; Styling: Amy Wilson 
Total Time
50 Mins
Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)

Like all good New Mexico food, these Green Chile Chicken Enchiladas are simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily.

How to Make It

Step 1

Peel, stem and seed chiles, then finely chop (mince Anaheims and poblanos, since they're sturdier). Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

*Find frozen flame-roasted New Mexico green chiles, mild to spicy, for $6 for 5 lbs. at If using Anaheims and poblanos, broil until they blacken all over, 10 to 15 minutes, turning once, and let them cool before peeling.

Step 7

Cooking with chiles

Step 8

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.

Step 9

See "Finding New Mexico Chiles," (below) for mail-order sources.

Step 10

Finding New Mexico chiles

Step 11

Native Seeds/SEARCH. Grow northern New Mexico chiles from heirloom seeds. or 866/622-

Step 12

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; or 800/933-

Step 13

Santa Fe Farmers Market. The best place to find northern New Mexico chiles, both fresh and dried. Various locations and hours; contact or 505/983-

Chef's Notes

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 appeared in: Sunset, September, 2007

Ratings & Reviews

ltdufo's Review

December 04, 2012
Ok, not as saucy as we like our enchiladas. Also added cream cheese to the filler last minute. Definitely could be better with some tweaking.

BreeMc's Review

January 14, 2013
Love this recipeI The only thing I do differently is puree the sauce in the blender, which makes a beautiful green sauce which I find easier to spread around and it soaks into the tortillas more.

Elizaheet's Review

February 13, 2014
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.

AmyCallaway's Review

May 04, 2011

Instantpickle's Review

May 08, 2011
When it comes to Mexican food in NY, you have to take matters into your own hands. This recipe is FUH-lawless.

anniemk36's Review

October 25, 2010
Best chicken enchiladas I've ever had, homemade or not. I used chicken thighs (4 of them, baked at 350 for about 50 min.) and a mix of peppers (poblanos, jalepenos and habeneros) and it was very spicy and delicious.

jm1191's Review

August 07, 2014

Melissa88's Review

March 22, 2009
This dish was delicious! I did not roast the peppers because it's too much work and used a combo of a red pepper and some anaheim chilies. Previously I did not like corn tortillas due to their flavor but this recipe allowed them to show their full flavor potential! I will be making this one again!

kfeistel's Review

August 24, 2012

AprilfromCO's Review

October 28, 2009
Fantastic! After making this dish a couple times, I've made a few modifications. When sauteing the garlic, olive oil, and butter, I add in half a chopped onion before putting in the peppers. After the green chiles have sauteed, I pour the mixture into a blender to make it a thicker consistency and then pour it over the enchiladas! Delicious!