Green-Chile Chicken Enchiladas

adapted from a recipe in New Mexico Magazine

Serves 6


  • 3 chicken breast halves, bone in, skin on; or a combination of 2 breasts and 2 thighs
  • 3 cups chicken stock
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • canola oil for frying
  • tortillas (recipe calls for corn, but you can use flour instead)
  • 3 cups Green Chile Sauce (see recipe)
  • ¼ cup minced onion
  • 8 ounces (2 cups) shredded Monterey Jack or mild Cheddar cheese, or a combination
  • 8 ounces cream cheese

For filling

In a large saucepan, bring chicken and other ingredients just to boil. Reduce heat to low simmer and poach chicken until cooked through and very tender (25 to 30 minutes). Let chicken cool a few minutes in the liquid. Drain chicken and, when cool enough to handle, shred into bite-size pieces. Reduce the cooking liquid and use in the green sauce, if the timing works out for you.

Warm 1 cup of the green sauce and add the cream cheese, stirring until melted, then add the chicken.


Preheat oven to 350° F. Grease a 9×12″ baking dish. Spread about ¼ cup of chile sauce in baking dish. If using corn tortillas:  In small skillet, heat ½ inch of oil until oil ripples. With tongs, dunk each tortilla in oil long enough for it to go limp (a matter of seconds). Blot with paper towels if you wish. (Tongs ripped the enchiladas when I tried this.  I ended up using a wooden spoon to scoop up the tortilla, letting the excess oil drip back into the pan.)  If using flour tortillas: warm them in the microwave for a few seconds until pliable.

Dip tortilla in chile sauce. Top with the chicken/green chile/cream cheese sauce and about a tablespoon of shredded cheese. Roll up tortilla snugly but not tightly. Transfer enchilada to baking dish, seam side down.Repeat with rest of tortillas and filling. Top enchiladas with remaining sauce. Scatter rest of cheese over the top. Bake about 20 minutes, until enchiladas are heated through and sauce and cheese are bubbly. Serve right away.

Green Chile Sauce

Here’s the sauce for the enchiladas—what New Mexicans usually call just “green.” The sauce keeps at least several days and freezes well.
Makes approximately 4 cups

  • 2 tablespoons vegetable oil
  • ½ to 1 medium onion, chopped fine 2 to 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 2 cups chopped, roasted, medium-hot New Mexican green chile, fresh or thawed frozen (or 2 7 oz cans fire roasted chiles)
  • 2 cups chicken stock
  • ½ teaspoon salt, or more to taste

In heavy saucepan, warm oil over medium heat. Add onion and garlic and sauté until onion is soft and translucent (about 5 minutes). Stir in flour and cook another 1 to 2 minutes. Mix in chile. Immediately begin pouring in stock, stirring as you go, then add salt. Bring mixture to boil. Reduce heat to low simmer and cook about 15 minutes, until thickened but still very pourable. Use warm, or refrigerate for later use.

Published in: on March 22, 2014 at 5:50 pm  Leave a Comment  

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