New Mexican Green Chile Chicken Enchiladas
Roasted green chiles blended into a creamy sauce wrap tender shredded chicken and cheese in warm tortillas for comforting New Mexican-style enchiladas.
Ingredients
Enchiladas
- 10 corn tortillas or flour tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack or pepper jack cheese
- 1 small white onion finely chopped
- 2 tbsp vegetable oil
Green chile sauce
- 1 lb roasted green chiles peeled and chopped
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream or half-and-half
- 2 cloves garlic minced
- 1 tsp ground cumin
- ½ tsp dried oregano
- Salt and black pepper to taste
Toppings (optional)
- Chopped cilantro
- Thinly sliced radishes
- Sour cream or crema
- Lime wedges
Instructions
- Melt butter in a saucepan over medium heat. Add garlic and cook 30 seconds. Whisk in flour and cook 1–2 minutes. Gradually whisk in chicken broth until smooth. Add chopped roasted chiles, cumin, and oregano; simmer 5–7 minutes. Stir in cream, season with salt and pepper, and blend smooth if desired.
- Toss shredded chicken with 1/2 cup of the green chile sauce and some chopped onion. Warm tortillas briefly in a skillet with oil to make them pliable. For corn tortillas, dip in sauce to prevent cracking.
- Spread a thin layer of sauce in a 9x13 baking dish. Place filling and a little cheese in each tortilla, roll, and arrange seam-side down in the dish. Pour remaining sauce over the top and sprinkle with remaining cheese.
- Bake at 375°F (190°C) for 20–25 minutes until cheese is melted and sauce is bubbling. Let rest 5 minutes before serving and garnish as desired.
Notes
- Adjust heat by mixing mild and hot roasted chiles or removing seeds.
- Use canned roasted green chiles to save time.
- To freeze: assemble unbaked enchiladas in a freezer-safe dish, cover tightly, freeze up to 3 months, and bake from frozen for 40–50 minutes.
Nutrition
Calories: 520kcalCarbohydrates: 32gProtein: 30gFat: 30gSaturated Fat: 14gSodium: 820mgSugar: 4g
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