Greg DuPree
Active Time
40 Mins
Total Time
1 Hour 25 Mins

Charleston chef John Lewis infuses classic chicken enchiladas with the flavors of his native El Paso (influenced by Texas, Mexican, and New Mexican cuisine). Pro tip: save leftover green-chile sauce (flecked with fiery Anaheim and Hatch chiles) for an elevated update on queso, breakfast tacos, or chile rellenos. 

How to Make It

Step 1

Place chicken, onion, celery, chiles, cilantro, bouillon granules, oregano, cumin, paprika, garlic, bay leaves, water, and 1 teaspoon of the salt in a large pot. Bring to a boil, uncovered, over high. Reduce heat to medium-low, and cook until chicken is very tender, about 30 minutes.

Step 2

Preheat oven to 375°F. Remove chicken mixture from heat, and strain cooking liquid. Discard cooking liquid (or reserve for another use), and return chicken mixture to pot. Using 2 forks, shred chicken inside pot. Add lime juice and remaining 1 teaspoon salt; toss to coat, and set aside.

Step 3

Heat a small nonstick skillet over medium-high. Place 1 tortilla in skillet, and toast until just warmed, 15 to 20 seconds per side. Remove to a plate, and repeat with remaining tortillas.

Step 4

Spoon about 1/4 cup chicken mixture down center of 1 tortilla; roll up. Place tortilla, seam-side down, in a lightly greased 13- x 9-inch baking dish. Repeat with remaining tortillas and chicken mixture.

Step 5

Pour Green Chile Sauce over enchiladas; sprinkle with cheeses. Bake in preheated oven until cheese is golden brown and sauce is bubbling, about 20 minutes. Remove from oven, and let stand 10 minutes before serving.

You May Like

Ratings & Reviews