Green Chile Chicken Enchiladas

Recipe from The Sunset Cookbook
Green Chile Chicken Enchiladas
Annabelle Breakey
Like all good New Mexico food, this dish is rustic and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily.
Written by The Sunset Cookbook, July 28, 2010

Makes: 10 enchiladas; 5 servings
Time: 50 minutes

  • 1 lb. roasted, skin-on green New Mexico, poblano, or Anaheim chiles (see Quick Tips below)
  • 2 tbsp. olive oil
  • 1 tbsp. butter
  • 5 large garlic cloves, finely chopped
  • ½ tsp. each salt and freshly ground black pepper
  • 3 cups reduced-sodium chicken broth, divided
  • 10 corn tortillas (7 to 8 in. wide)
  • 2 cups coarsely shredded cheddar or jack cheese, divided
  • 2½ cups shredded cooked chicken (see Quick Tips below)
  • Sour cream

1. Preheat oven to 400°. Peel, seed, and chop chiles.

2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup broth and simmer until reduced by a third, about 10 minutes.

3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups broth to a gentle simmer. Very briefly dip a tortilla into broth to barely soften, then transfer it to a large baking sheet; repeat with remaining tortillas (you may need two or three baking sheets). Do not overlap or tortillas will stick.

4. Divide 1¼ cups cheese among tortillas and top each with the shredded chicken. Wrap tortilla around filling and transfer, seam side down, to a 9- by 13-in. baking dish.

5. Pour chile sauce over enchiladas and top with remaining 3⁄4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.

Quick Tips: Order fresh or frozen New Mexico chiles from the New Mexican Connection (newmexicanconnection.com). Or, to roast them yourself, broil the chiles until blackened all over; let sit until cool, then peel off skin with the help of a paper towel (don’t wash it off; rinsing dilutes the flavor). For the chicken, you’ll need about half the meat from a roasted 2½ – to 3-lb. bird.

Make ahead: Up to 1 month, frozen.

Per 2-enchilada serving: 526 cal., 50% (261 cal.) from fat; 32 g protein; 29 g fat (13 g sat.); 38 g carbo (4.2 g fiber); 1,402 mg sodium; 117 mg chol.

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