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These are really fabulous, too: Green Chile Chicken Enchiladas


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Joined: Jul 17, 2006

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Posted to Thread #18130 at 6:04 pm on Apr 27, 2010

Green Chile Chicken Enchiladas

Like all good New Mexico food, this is simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily. Prep and Cook Time: 50 minutes. Notes: You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.


1 pound roasted skin-on green New Mexico chiles
[or a 7oz can fire-roasted Ortega chiles in a pinch]
2 tablespoons olive oil
1 tablespoon butter
5 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups reduced-sodium chicken broth, divided
10 (7- to 8-in.) corn tortillas
2 1/2 cups shredded cooked chicken (see Notes)
2 cups coarsely shredded cheddar or jack cheese, divided
Sour cream

1. Preheat oven to 400°. Peel, stem, 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 chicken broth and simmer until reduced by one-third, about 10 minutes.

3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.

4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. 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.

NOTES: This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles—roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.)

Yield: Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)

CALORIES 526 (50% from fat); FAT 29g (sat 13g); CHOLESTEROL 117mg; CARBOHYDRATE 38g; SODIUM 1402mg; PROTEIN 32g; FIBER 4.2g

Sunset, SEPTEMBER 2007


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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