Oh yes — New Mexico Green Chile Chicken Enchiladas 🌶️🍗 A classic Southwestern comfort dish with tender chicken, tangy green chiles, and melty cheese baked to perfection.
New Mexico Green Chile Chicken Enchiladas
Serves: 4–6
Prep: 20 minutes
Cook: 25–30 minutes
Ingredients
For the Filling:
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2 cups cooked chicken, shredded (rotisserie works great)
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1 cup shredded Monterey Jack or cheddar cheese
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½ cup diced onions (optional)
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1 tsp cumin
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Salt and pepper to taste
For the Green Chile Sauce:
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2 cups roasted New Mexico green chiles, peeled and chopped (mild or hot depending on preference)
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1 cup chicken broth
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2 tbsp butter
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2 tbsp all-purpose flour
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½ tsp garlic powder
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Salt to taste
For Assembly:
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8–10 corn or flour tortillas
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½–1 cup shredded cheese for topping
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Fresh cilantro, for garnish (optional)
Instructions
1. Make the Green Chile Sauce
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In a saucepan, melt butter over medium heat.
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Stir in flour and cook 1–2 minutes to make a roux.
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Gradually whisk in chicken broth until smooth.
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Add chopped green chiles, garlic powder, and salt. Simmer 5–7 minutes until slightly thickened.
2. Prepare the Filling
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Mix shredded chicken, cheese, onions, cumin, salt, and pepper in a bowl.
3. Assemble Enchiladas
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13-inch baking dish.
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Warm tortillas slightly to make them pliable.
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Spoon chicken filling onto each tortilla, roll up, and place seam-side down in the dish.
4. Add Sauce and Cheese
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Pour green chile sauce evenly over the enchiladas.
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Sprinkle remaining cheese on top.
5. Bake
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Bake 20–25 minutes, until cheese is melted and bubbly.
6. Serve
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Garnish with chopped cilantro, sour cream, or extra green chiles.
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Serve with rice or beans if desired.
Tips & Variations
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Spicier: Use hot green chiles or add a pinch of cayenne.
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Creamier: Add ½ cup sour cream to the sauce before pouring.
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Make ahead: Assemble in advance, cover, and refrigerate; bake when ready.
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Tortilla choice: Corn gives authentic flavor; flour makes them softer.
If you want, I can also give a quick stovetop version that’s ready in 30 minutes for weeknights—still full of green chile flavor.