If you’re craving comfort food with a bold Southwestern kick, look no further than New Mexico Green Chile Chicken Enchiladas. This classic bake is brimming with tender chicken, fire-roasted Hatch green chiles, and stretchy Monterey Jack cheese, all smothered in a tangy green chile sauce and tucked into warm corn tortillas. Each bite balances creamy, spicy, and fresh flavors—making it a beloved weeknight staple and a showstopper for gatherings. Whether you’re new to green chiles or a lifelong fan, this dish always hits the spot.
Ingredients You’ll Need
The beauty of these enchiladas is how every ingredient plays its part, from the robust green chiles to the melted cheese that brings it all together. Each component adds flavor, color, or texture, ensuring every bite is unforgettable.
- Olive oil: Adds moisture and helps sauté the aromatics for a deeply flavorful filling.
- Onion (1 small, diced): Provides a sweet and mellow base that balances the spice.
- Garlic cloves (2, minced): Infuses the filling with an aromatic kick—fresh is best here.
- Cooked shredded chicken (3 cups): Soaks up all those incredible chile and spice flavors.
- Roasted chopped Hatch green chiles (2 cups) or canned: The soul of New Mexico Green Chile Chicken Enchiladas; gives the dish its signature taste and mild heat.
- Monterey Jack cheese (2 cups, shredded, divided): Melts beautifully, binding the filling and topping with gooey richness.
- Cumin (1 teaspoon): A warming spice that deepens Southwestern flavor.
- Salt (1/2 teaspoon): Brings all the flavors forward.
- Black pepper (1/4 teaspoon): Adds a subtle but essential bite.
- Green chile enchilada sauce (2 cups): Blankets the enchiladas and ensures every forkful is moist and flavorful.
- Corn tortillas (10): Traditional and sturdy—they soak up sauce and keep their structure after baking.
- Fresh cilantro (1/4 cup, chopped): Brings a pop of color and herby brightness to finish the dish.
- Sour cream and lime wedges (for serving): The creamy and tangy duo you’ll want to scoop on top of each serving.
How to Make New Mexico Green Chile Chicken Enchiladas
Step 1: Prepare the Filling
Start by heating olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until they’re wonderfully soft and fragrant, about three minutes. This step lays the flavorful foundation for the filling, so let those aromas come alive before moving on.
Step 2: Mix in Chicken, Green Chiles, and Spices
Next, stir in your cooked shredded chicken, those amazing roasted green chiles, one cup of cheese, cumin, salt, and pepper. Mix it all together thoroughly so the chicken is coated in flavor, forming the heart of these New Mexico Green Chile Chicken Enchiladas.
Step 3: Prep the Baking Dish and Tortillas
Lightly grease a 9×13-inch baking dish and spread a generous half-cup of enchilada sauce along the bottom. Warm your corn tortillas in the microwave or on a skillet until they become pliable; this prevents cracking and makes them easier to roll.
Step 4: Fill and Roll Enchiladas
Spoon about 1/4 cup of the chicken filling onto each tortilla, roll it tightly, and place seam-side down in the prepared baking dish. Line them up snuggly to help them hold their shape and soak up extra sauce.
Step 5: Assemble and Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the rest of your Monterey Jack cheese over the top. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes, then uncover and bake another 10 minutes until the cheese is melted and bubbly.
Step 6: Garnish and Serve
When the enchiladas emerge hot and golden, finish them with a shower of fresh cilantro. Serve right away with sour cream and lime wedges for that irresistible creamy-cool contrast.
How to Serve New Mexico Green Chile Chicken Enchiladas
Garnishes
The finishing touches truly make these enchiladas special! Sprinkle a generous handful of fresh chopped cilantro over the top for color and a burst of herbal freshness. Then, offer plenty of sour cream and lime wedges at the table—let everyone add their own tangy, creamy kick to each serving of New Mexico Green Chile Chicken Enchiladas.
Side Dishes
Round out your meal with classic sides: zesty Mexican rice, simmered pinto or black beans, or a simple salad tossed with tomatoes, avocado, and a citrusy vinaigrette. These sides balance the richness of the enchiladas and add pops of flavor and color to your plate.
Creative Ways to Present
If you want to get a little fancy, serve individual enchiladas on colorful plates and drizzle extra green chile sauce in a swirl. Add a scoop of guacamole, a sprinkle of diced tomatoes, or sliced radishes for flair. For parties, slice the enchiladas into pieces and serve bites on skewers with a lime wedge for a fun, shareable appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover New Mexico Green Chile Chicken Enchiladas keep beautifully! Simply cover the baking dish or transfer enchiladas to an airtight container, and store in the refrigerator for up to three days. The flavors only deepen, making your next meal even more satisfying.
Freezing
If you want enchiladas at the ready for a busy day, assemble but don’t bake—wrap the dish tightly and freeze for up to two months. To freeze baked leftovers, portion them out and wrap well. Thaw in the fridge overnight before reheating for best texture and taste.
Reheating
To reheat, cover the enchiladas with foil and warm them in a 350°F oven until heated through, about 20 minutes. If you’re in a hurry, the microwave works, too—just heat in one-minute bursts until steaming. Add fresh cilantro, a dollop of sour cream, and squeeze of lime for that just-made magic.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! While corn tortillas give classic New Mexico Green Chile Chicken Enchiladas their signature flavor and texture, flour tortillas work beautifully and make the dish a little softer. They won’t hold up quite as firmly, but the taste will still be delicious.
What’s the best way to roast Hatch green chiles?
If you have fresh Hatch chiles, char them over an open flame or under the broiler until the skins blister. Pop them in a bowl, cover, and let steam for a few minutes. Then peel, remove seeds, and chop. Canned or frozen green chiles are excellent and convenient, too!
Is there a good substitute for Monterey Jack cheese?
If you’re looking for alternatives, try shredded mozzarella for meltiness or cheddar for a stronger flavor. Pepper jack also adds a spicy kick that pairs well with the green chile sauce.
How spicy are these enchiladas?
With authentic Hatch green chiles, the heat is typically mild to medium. If you want it spicier, mix in some hot green chiles or add diced jalapeños to the filling. Milder versions are kid-friendly and still packed with flavor.
Can I make these enchiladas dairy-free?
Yes! Simply use your favorite plant-based cheese (like a vegan Monterey Jack or cheddar), and skip the sour cream garnish or opt for a dairy-free version. The rest of the ingredients are naturally dairy-free, making these New Mexico Green Chile Chicken Enchiladas easy to adapt.
Final Thoughts
If you’re ready to bring a little Southwestern sunshine to your dinner table, you have to try New Mexico Green Chile Chicken Enchiladas. Every layer of chile, cheese, and spice is pure comfort, and it’s the perfect way to share a taste of New Mexico at home. Enjoy every gooey, flavorful bite—you just might make this a new family favorite!
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New Mexico Green Chile Chicken Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 5 servings (10 enchiladas) 1x
- Diet: Non-Vegetarian
Description
These New Mexico Green Chile Chicken Enchiladas are a delicious and comforting dish with a Southwestern flair. Tender shredded chicken, roasted Hatch green chiles, and melted cheese are rolled in corn tortillas and baked in a flavorful green chile enchilada sauce.
Ingredients
Main Filling:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 cups cooked shredded chicken
- 2 cups roasted chopped Hatch green chiles (or canned green chiles)
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Monterey Jack cheese, divided
Additional Ingredients:
- 2 cups green chile enchilada sauce
- 10 corn tortillas
- 1/4 cup fresh cilantro, chopped
- Sour cream and lime wedges for serving
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté onion and garlic: Heat olive oil in a skillet, sauté onion and garlic until softened.
- Prepare filling: Combine chicken, green chiles, 1 cup cheese, cumin, salt, and pepper.
- Assemble enchiladas: Spread enchilada sauce in baking dish. Fill tortillas with chicken mixture, roll, and place in dish seam-side down.
- Bake: Pour remaining sauce over enchiladas, top with cheese, cover with foil, and bake. Garnish with cilantro before serving.
Notes
- If you prefer creamier enchiladas, stir 1/2 cup sour cream into the filling.
- Flour tortillas can be used for a different texture.
- Leftover enchiladas can be reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: New Mexican, Southwestern
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 100 mg
