How to Make Authentic Green Chile Chicken Enchiladas

At Inflation Bites, we love convenience and economy in our cooking choices. But everyone should know how to make homemade enchilada sauce. These Green Chile Enchiladas are old-school: they don't use canned sauce or flour tortillas. They use real Hatch chiles and corn tortillas with a creamy, rich sauce.

Are you ready to elevate your homemade New Mexican cooking? This recipe will help you fall in love with it. New Mexican cuisine is not quite Mexican, not at all Tex-Mex, not trendy enough for California, and too authentic for Colorado. It's the oldest surviving cuisine in the United States, with many elements part of an indigenous diet that goes back millennia. But it's modern, too. It's like New Mexico: enchanting, complex, and completely authentic.

At the heart of New Mexican cuisine is the green chile. (Or the red chile, but that is another post.) Red or green is the most quintessential question in New Mexico. But it's a false choice because you can have both ("Christmas"). The most basic dish is the enchilada, a corn tortilla filled with meat or cheese, covered in sauce, and baked until delicious. Go light on the cheese: the sauce is the star here.

The Flavorful Components of Your Enchiladas

Now, let's gather our ingredients:

• Hatch Chiles: a large bottle, a 16-oz frozen tub, or 4-6 fresh chiles, roasted, peeled, and chopped

• Onion: 1 medium, chopped

• Butter: 6 tablespoons

• Flour: 3 tablespoons

• Chicken Broth: 3 cups

• Sour Cream: 1 cup

• Corn Tortillas: 12

• Cooked Chicken Meat: 2 cups, shredded (rotisserie or leftover chicken is fine)

• Shredded Cheese: 2 cups shredded cheese (Any type you prefer, Mexican blends pre-shredded is fine)

  
  

This enchilada recipe combines convenience and ease with some basic techniques. You can certainly use leftover, rotisserie, or pre-baked chicken for fajitas. I used a $4 package of chicken fajita meat from Aldi. I rarely fuss with the chicken for enchiladas: it's usually frozen leftover meat from another dinner. Just make sure it is chopped or shredded into small pieces.

Likewise, you can shred block cheese or you can use shredded cheese: Aldi has an excellent "Mexican" cheese that is a combination of several good cheeses. Or you can grate your favorite cheese: Monterey Jack, Colby, Cheddar, or Pepper Jack. While many writers make a big deal about shredded cheese not melting properly, it is a good choice in this recipe. Use what you like in your enchiladas.

Making the Homemade Enchilada Sauce

Every good green chile dish starts with a great green chile sauce. This basic sauce

Ingredients for Green Chile Sauce

can be used as a sauce for enchiladas, burritos, and huevos rancheros, among countless other dishes. I love to have it on my eggs, any potato dish, even as a condiment on a burger. It is easy to make with either freshly roasted chile, frozen, or bottled chile. Try to find good-quality Hatch chile, as it definitely makes a difference in the taste. There is nothing quite like a good Hatch chile, and they are available everywhere in shelf-stable bottles and frozen tubs.

1. Sauté the Onions: Melt the butter in a medium saucepan over medium heat. Add the chopped onions and cook until translucent and fragrant, about 5 minutes.

2. Add the Flour: Sprinkle the flour over the onions, stirring constantly for a few minutes. This will serve as your roux, helping to thicken the sauce.

   
   
   

   

   
   
   

3. Stir in the Chicken Broth: Gradually pour in the chicken broth, whisking to ensure the mixture is smooth. Allow it to simmer for 5-10 minutes until it thickens.

4. Blend in the Chiles and Garlic: Add two cups of chile and a clove of pressed garlic and stir.

   
   
   

   

   
   
   

5. Simmer the Sauce: Simmer the sauce for 10 minutes. Take off the heat and place in a bowl.

6. Sour Cream Variation: For this recipe, we will use a variation on classic green chile sauce. By adding a cup of sour cream to 3 cups of green chile sauce, you have a tangy sauce perfect for chicken enchiladas.

   
   
   

   

   
   
   

   This sauce is not just for flavor: it binds the dish together and gives it a delicious texture.

Assembling the Enchiladas

With your sauce ready, it’s time to turn your kitchen into an enchilada assembly line!

1. Prepare Your Tortillas: To make rolling easier, heat the corn tortillas briefly in a dry skillet or microwave. This softens them, making them more pliable.

   
   

2. Fill the Tortillas: Take a tortilla and spoon about 2-3 tablespoons of shredded chicken and a sprinkle of cheese into the center. Roll it tightly but gently, ensuring the filling remains inside.

   
   
   

   

   
   
   

3. Arrange in the Baking Dish: Place the rolled tortilla seam-side down in a greased baking dish. Repeat this process until all tortillas are filled and arranged snugly in the dish.

4. Top with Sauce and Cheese: Pour the enchilada sauce generously over the rolled tortillas, covering them well. Sprinkle any remaining shredded cheese on top.

   
   
   

   

   
   
   
   
   
   

   

   
   
   

5. Bake the Enchiladas: Preheat your oven to 375°F (190°C). Cover your enchiladas with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and slightly golden.

   
   

The Final Touch: Serving Your Enchiladas

Once your enchiladas are out of the oven, let them rest for a few minutes. This allows the sauce to set a bit, making serving easier.

Perfectly baked enchiladas with cilantro, avocado, and tomatoes.

Losin’ patience? You won’t have to wait long! Serve the enchiladas warm, garnished with fresh cilantro, diced tomatoes, avocado, and a dollop of sour cream. This recipe particularly calls for a generous sour cream topping.

Green Chile Chicken Enchiladas with Sour Cream

Green Chile Chicken Enchiladas with Sour Cream.