Green Chile Chicken Enchiladas Recipe

Name: Green Chile Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds roasted skin-on New Mexico green chiles, such as Hatch; or 10 oz. each roasted Anaheim and poblano chiles; 3 tablespoons olive oil; 1 tablespoon butter; 6 large garlic cloves, finely chopped; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 3/4 cups reduced-sodium or homemade chicken broth, divided; 10 corn tortillas (6 1/2 to 8 in. wide); 2 cups coarsely shredded white cheddar or Monterey Jack, divided; 2 1/2 cups shredded cooked chicken; Sour cream

Servings: persons

1 1/4 pounds roasted skin-on New Mexico green chiles, such as Hatch; or 10 oz. each roasted Anaheim and poblano chiles
3 tablespoons olive oil
1 tablespoon butter
6 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 3/4 cups reduced-sodium or homemade chicken broth, divided
10 corn tortillas (6 1/2 to 8 in. wide)
2 cups coarsely shredded white cheddar or Monterey Jack, divided
2 1/2 cups shredded cooked chicken
Sour cream

1
1. Peel, stem and seed chiles, then finely chop (mince Anaheims and poblanos, since they're sturdier). Preheat oven to 400u00b0.
2
2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes to blend flavors. Add 1 1/4 cups broth and simmer until reduced by one-third, about 10 minutes.
3
3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 1/2 cups broth to a gentle simmer. Working with 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
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
5. Pour chile sauce over enchiladas, leaving an inch or so bare at either end of the enchiladas if you like a bit of crunch, and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.

1409

kcal

Calories

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 pounds roasted skin-on New Mexico green chiles, such as Hatch; or 10 oz. each roasted Anaheim and poblano chiles, 3 tablespoons olive oil, 1 tablespoon butter, 6 large garlic cloves, finely chopped, and more.

Yes, Green Chile Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Chile Chicken Enchiladas

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