Green Chile Chicken NM (Printable Version)
# What You'll Need:
→ Main Components
01 -
0.25 teaspoon black pepper
02 -
0.5 teaspoon salt
03 -
1 teaspoon ground cumin
04 -
2 cloves garlic, minced
05 -
0.5 cup onion, diced
06 -
1 cup cheddar cheese, shredded
07 -
1.5 cups Monterey Jack cheese, shredded
08 -
2 cups Hatch green chile sauce or canned green enchilada sauce
09 -
10–12 corn tortillas
10 -
2 cups cooked chicken, shredded
→ Garnish and Serving
11 -
0.5 cup sour cream (optional)
12 -
0.25 cup fresh cilantro, chopped
# How to Make It:
01 -
Let the pan cool a bit, throw on some cilantro, and dish it up. Add a dollop of sour cream if you're into that.
02 -
Put the baking dish in the oven uncovered. Bake about 25–30 minutes till the cheese bubbles up and the top looks a little toasty.
03 -
Use the rest of your green chile sauce to smother all the enchiladas. Sprinkle on the leftover cheddar and Jack cheese.
04 -
Put some chicken mixture and both cheeses on each tortilla, roll them up tight, and line them up seam-down in your baking dish.
05 -
Start by splashing about 120 ml of your chile sauce on the bottom of your greased dish so it’s covered.
06 -
Quickly warm your tortillas in the microwave or toss them in a skillet. They'll be easier to roll if they're soft.
07 -
Heat up a skillet on medium, toss in your onion and garlic. Let them get soft, then add chicken, cumin, pepper, and salt. Stir until everything's warm.
08 -
Kick off by setting your oven to 190°C. Lightly grease your 23x33 cm pan so nothing sticks.
# Additional Tips:
01 -
If you can get your hands on freshly roasted Hatch green chiles, your flavors will be even more legit.