Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
8 servings (serving size: 2 enchiladas)

New Mexicans prefer these over the beef enchiladas associated with other Southwest cuisines. Prepare the sauce and the chicken mixture up to two days ahead, and refrigerate separately until ready to assemble the enchiladas.

How to Make It

Step 1

Combine broth, 1 cup onion, and next 5 ingredients (through bay leaf) in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan; chill 15 minutes. Reserve broth mixture for another use. Shred chicken into bite-sized pieces. Combine chicken, remaining 1/2 cup onion, and sour cream in a bowl, stirring well.

Step 2

Preheat oven to 350°.

Step 3

Spread 1/4 cup Green Chile Sauce in the bottom of each of 2 (11 x 7-inch) baking dishes coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place 8 filled tortillas, seam-side down, in each dish; pour 1 1/4 cups of remaining Green Chile Sauce over filled tortillas in each dish. Combine cheeses in a bowl. Sprinkle half of cheese mixture evenly over filled tortillas in each dish. Bake at 350° for 18 minutes or until thoroughly heated.

Ratings & Reviews

Kischroe's Review

ktleyed
August 22, 2014
Too much work for so little taste.

ktleyed's Review

SarahM52
January 01, 2014
I thought these were pretty bland, considering all the time that went into making the sauce. I used poblano chiles since my market didn't anaheim. The sauce itself was good, but overall this recipe was blah. Next time, I would add more spices and garlic into the chicken mixture, and will use spicier chiles for the sauce for more of a kick. Next day for leftovers, I put medium salsa on top with a dollop of sour cream and it they were much better to my taste buds.

ChefBren's Review

Syl1313
December 26, 2013
N/A

Syl1313's Review

LuCeile
May 06, 2013
This recipe is perfect for someone who lives outside of the US and can't just buy green chile sauce nor even tinned (canned) green chiles in a supermarket. I was able to make my own green chile sauce using the linked recipe. It's difficult to find Anaheim chiles where I am and the green chiles I used were a bit hotter than Anaheims; however, they weren't too hot for us. The sauce was rather tasty. (I did make it the night before, though, as I thought it might be time consuming.) I wound up adding black olives (sliced) to the mix because I could, and I'm glad I did -- I think they added to the whole thing. The tortillas worked fine; I'm not sure how there could be a problem with them falling apart unless the tortillas were rather dried out. My British husband loved the dish and this ex-pat Coloradan had taste of home. I served the enchiladas with a big side salad, and that was all we needed.

LuCeile's Review

JIMMIC
April 08, 2013
N/A

jlmae3's Review

Emalani
March 27, 2013
These were a hit with the entire family! I made the green chile sauce over the weekend as well as used some leftover grilled chicken from the night before. With that prep out of the way, it made for a super fast "go to" weekday meal! I did add a little of the green chile sauce, salt and pepper, and some less fat cream cheese in the chicken mixture. I just reduced how much sour cream I used to make up for the difference. I highly recommend!

Emalani's Review

smarteats
October 14, 2012
Living overseas I often miss New Mexican food, and these enchiladas are a taste of home. I rarely have chiles, so I either use canned green enchilada sauce combined with canned green chiles (they work when they're all you have!), or I make my own red chile sauce which also works well with this chicken mixture. I always pass the tortillas through the sauce first, and they are less likely to break. Sometimes I make them rolled or sometimes stacked (lasagna style), which is also a New Mexico thing. I've also made with flour tortillas instead of corn. It's a versatile recipe!

pamstarr's Review

Kischroe
January 07, 2012
N/A

skdills's Review

laebrown
July 19, 2011
This is one of the worst recipes I have ever made from Cooking Light. I was very surprised. I didn't change one thing about the recipe and we found it to be very bland and boring. The enchiladas fell apart and it looked terrible on the plate. My family agreed that there is rarely a recipe that I try that doesn't work and this one just didn't work. Plus, it was extremely time consuming. Extremely disappointed!

power4211's Review

pamstarr
November 06, 2010
Agreed it was a little time consuming to make the green chile sauce but well worth it! It was very good and I would make it again.