New Mexico Green Chile Chicken (Print Version)
# Ingredients:
→ Main Components
01 -
2 cups cooked chicken, shredded
02 -
10–12 corn tortillas
03 -
2 cups Hatch green chile sauce or canned green enchilada sauce
04 -
1.5 cups Monterey Jack cheese, shredded
05 -
1 cup cheddar cheese, shredded
06 -
0.5 cup onion, diced
07 -
2 cloves garlic, minced
08 -
1 teaspoon ground cumin
09 -
0.5 teaspoon salt
10 -
0.25 teaspoon black pepper
→ Garnish and Serving
11 -
0.25 cup fresh cilantro, chopped
12 -
0.5 cup sour cream (optional)
# Instructions:
01 -
Preheat oven to 190°C and lightly grease a 23x33 cm baking dish.
02 -
In a skillet over medium heat, sauté diced onion and minced garlic until softened. Stir in shredded chicken, ground cumin, salt, and black pepper, mixing thoroughly until heated through.
03 -
Warm corn tortillas briefly in a microwave or on a skillet to increase pliability and prevent cracking.
04 -
Pour 120 ml of green chile sauce to evenly coat the bottom of the greased baking dish.
05 -
Place a generous spoonful of chicken mixture and a sprinkle of Monterey Jack and cheddar cheese onto each tortilla. Roll tightly and arrange seam-side down in the baking dish.
06 -
Pour remaining green chile sauce evenly over the filled tortillas, ensuring full coverage. Sprinkle with the remaining Monterey Jack and cheddar cheese.
07 -
Transfer the dish to the oven and bake uncovered for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden.
08 -
Remove from oven, garnish with chopped cilantro, and serve hot with sour cream if desired.
# Notes:
01 -
For best results, use freshly roasted Hatch green chiles if available for authentic flavor.