New Mexico Green Chile Chicken Enchiladas
Introduction
Welcome to this delicious recipe for New Mexico Green Chile Chicken Enchiladas! This classic dish is a favorite in the Southwest region of the United States. The combination of tender chicken, flavorful green chile sauce, and gooey cheese makes for a mouthwatering meal that will leave you wanting more. Whether you’re a fan of Mexican cuisine or simply looking to try something new, this recipe is sure to satisfy your taste buds. Let’s dive into the ingredients and steps to create these delicious enchiladas.
Ingredients
For the Green Chile Sauce:
– 4 cups roasted and peeled New Mexico green chiles
– 1 medium onion, diced
– 3 cloves of garlic, minced
– 2 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– Salt and pepper to taste
For the Enchiladas:
– 2 cups cooked and shredded chicken
– 12 corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
Steps
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large saucepan, heat some oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
3. Add the roasted and peeled New Mexico green chiles to the saucepan, along with the chicken broth, ground cumin, dried oregano, salt, and pepper. Stir well to combine.
4. Bring the sauce to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
5. Remove the sauce from the heat and let it cool slightly. Then, transfer the sauce to a blender or food processor and blend until smooth.
6. In a separate bowl, combine the shredded chicken with 1 cup of the green chile sauce.
7. Warm the corn tortillas in a skillet or the microwave until they are pliable.
8. Spoon some of the chicken mixture onto each tortilla, roll it up tightly, and place it seam-side down in the greased baking dish.
9. Repeat this process until all the tortillas are filled and rolled.
10. Pour the remaining green chile sauce over the enchiladas, spreading it evenly to cover them completely.
11. Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
12. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
13. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
14. Once the enchiladas are done, remove them from the oven and let them cool for a few minutes.
15. Garnish with chopped fresh cilantro and serve hot.
Variations
There are several ways to customize this recipe to suit your preferences:
– If you prefer a spicier sauce, you can add some diced jalapenos or a dash of hot sauce to the green chile sauce.
– Feel free to experiment with different types of cheese, such as cheddar or pepper jack, for a unique flavor twist.
– You can also add some additional ingredients to the chicken filling, such as sautéed bell peppers or black beans, to add more texture and flavor.
Tips
Here are a few tips to ensure your New Mexico Green Chile Chicken Enchiladas turn out perfectly:
– If you’re short on time, you can use store-bought green chile sauce instead of making your own.
– To prevent the tortillas from cracking when rolling, you can warm them in a damp towel before filling.
– Make sure to evenly distribute the sauce and cheese over the enchiladas to ensure every bite is flavorful.
– If you have any leftovers, these enchiladas can be stored in the refrigerator for up to three days. Simply reheat them in the oven or microwave before enjoying.
Conclusion
New Mexico Green Chile Chicken Enchiladas are a delightful combination of flavors and textures that will transport you to the Southwest with every bite. The tender chicken, spicy green chile sauce, and melted cheese come together to create a dish that is both comforting and satisfying. Whether you’re serving these enchiladas for a family dinner or a special occasion, they are sure to impress. So gather your ingredients, follow the simple steps, and get ready to enjoy a taste of New Mexico in your own kitchen.
FAQs
Q: Can I use flour tortillas instead of corn tortillas?
A: While corn tortillas are traditionally used for enchiladas, you can certainly use flour tortillas if you prefer. Just keep in mind that the texture and flavor may be slightly different.
Q: Can I make the green chile sauce ahead of time?
A: Absolutely! The green chile sauce can be made in advance and stored in the refrigerator for up to a week. Simply reheat it before using it in the recipe.
Q: Can I freeze the enchiladas?
A: Yes, you can freeze the enchiladas before baking them. Wrap them tightly in plastic wrap and aluminum foil, then store them in the freezer for up to three months. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight and bake them according to the recipe instructions.
Q: Can I substitute the chicken with another protein?
A: Absolutely! If you’re not a fan of chicken, you can easily substitute it with cooked and shredded beef, pork, or even tofu for a vegetarian option.
Q: How spicy are these enchiladas?
A: The spice level of the enchiladas can be adjusted to your liking. If you prefer a milder flavor, you can remove the seeds and membranes from the green chiles before roasting them. If you prefer more heat, you can add some diced jalapenos or a sprinkle of red pepper flakes to the green chile sauce.
