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New Mexico Green Chile Chicken Enchiladas deliver layers of vibrant Hatch green chile and cheesy chicken wrapped inside warm corn tortillas. This recipe captures the comforting flavors of the Southwest and keeps weeknight dinner both simple and special.
I grew up visiting New Mexico every summer so Hatch green chiles always remind me of childhood gatherings and holiday tables. These enchiladas have become my go-to when friends come over for casual nights.
Ingredients
- Cooked chicken, shredded: The heart of the enchiladas. Make sure chicken is juicy; rotisserie or leftover roasted chicken works beautifully
- Corn tortillas: Go for fresher store tortillas or briefly heat them to prevent breaking when rolling
- Hatch green chile sauce: Adds authentic smoky and tangy heat. Look for jars with simple ingredients or buy frozen Hatch chiles and blend them fresh
- Monterey Jack cheese, shredded: Melts well and gives a mild creamy flavor
- Cheddar cheese, shredded: Adds sharpness and color. For best melt, shred your own cheese block
- Onion, diced: Sweetens the filling. Avoid overly strong onions; yellow or white work best
- Garlic, minced: Essential for the aromatic base. Use fresh cloves for best punch
- Ground cumin: Signature earthy Southwestern note. Choose freshly ground for more aroma
- Salt: Brings all the flavors together. Taste your chicken to avoid over-salting
- Black pepper: Adds mild heat and freshness
- Fresh cilantro, chopped: For garnish and brightness. If you are not a cilantro fan, try chopped green onions
- Sour cream (optional): Adds coolness and creaminess on the side. Use full-fat for a truly rich finish
Step-by-Step Instructions
- Preheat and Prep:
- Lightly grease your 9x13 baking dish and preheat the oven to 375 degrees Fahrenheit. This step prevents sticking and ensures an even bake
- Sauté the Aromatics:
- In a skillet over medium heat gently cook the onion and garlic until soft and golden, about five minutes. Stir frequently since burnt garlic will taste bitter
- Make the Chicken Filling:
- Add the shredded chicken to the skillet with sauteed vegetables. Sprinkle in ground cumin, salt and black pepper. Mix thoroughly for even flavor coating. Heat for two to three minutes to blend the flavors
- Soften the Tortillas:
- Warm tortillas in a microwave or in a dry skillet for about 30 seconds. This prevents them from cracking when rolled
- Sauce the Dish:
- Spread half a cup of green chile sauce over the bottom of the greased baking dish. This forms a flavorful barrier and helps tortillas stay moist
- Fill and Roll:
- Spoon chicken filling onto each tortilla. Sprinkle a bit of Monterey Jack and cheddar inside. Roll tightly and place seam-side down in the dish. Continue with all tortillas, pressing them snug together
- Sauce and Cheese Topping:
- Pour the remaining green chile sauce evenly over the rolled enchiladas. Sprinkle the rest of the cheese all over, making sure every corner is covered
- Bake:
- Slide the dish into the oven and bake for twenty five to thirty minutes. Keep an eye out for bubbling edges and a golden cheese top. Your kitchen should smell amazing
- Garnish and Serve:
- Once baked, scatter fresh cilantro over the bubbling casserole. Serve enchiladas hot with a dollop of sour cream on each plate if desired
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Green chile sauce is always the star for me. The deep smokiness and gentle heat make me nostalgic for New Mexican farmers markets and my grandmother’s weekend meals. When my family gathers around the table with these enchiladas everyone seems to linger just a little longer
Storage Tips
Let enchiladas cool completely before covering the baking pan with foil or transferring to airtight containers. Refrigerate for up to four days. Reheat slices in the microwave, covered so they stay moist. For longer storage, freeze tightly wrapped portions for up to two months. Thaw overnight in the refrigerator and bake covered at 350 degrees Fahrenheit until hot
Ingredient Substitutions
No Hatch chiles available? Use canned green chiles plus a touch of lime for zip. Rotisserie turkey works great if you have leftovers. Pepper Jack cheese can boost the spiciness. Try a splash of green salsa if you are missing enchilada sauce
Serving Suggestions
Pair with simple black beans or Spanish rice for a satisfying plate. Top with extra cilantro, finely chopped onions or sliced avocado for freshness. For a full spread, add guacamole and pico de gallo on the side
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Cultural Context
New Mexico’s green chile enchiladas are a beloved regional classic. Many families make red or green versions depending on the chile harvest. Some serve this for Christmas Eve or neighborhood potlucks, and the unique flavor of Hatch chiles is almost a badge of Southwestern pride
Frequently Asked Questions
- → Can I use store-bought green enchilada sauce?
Yes, canned green enchilada sauce works well, but Hatch green chile sauce adds authentic flavor.
- → What is the best chicken to use?
Shredded rotisserie or leftover roasted chicken makes a tender filling and saves time.
- → Do I need to fry the tortillas first?
Briefly warming tortillas, either in a skillet or microwave, makes them pliable for rolling without breaking.
- → Can I make this dish ahead?
Assemble in advance, cover, and refrigerate. Bake just before serving for best results.
- → What garnishes work well?
Fresh cilantro and sour cream add brightness and creamy contrast to the finished dish.