Like all good New Mexico food, this is simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily. Prep and Cook Time: 50 minutes. Notes: You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.
Total Time: 50 minutes
Yield: Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)
Ingredients
- 1 pound roasted skin-on green New Mexico chiles
- 2 tablespoons olive oil
- 1 tablespoon butter
- 5 large garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups reduced-sodium chicken broth, divided
- 10 (7- to 8-in.) corn tortillas
- 2 1/2 cups shredded cooked chicken (see Notes)
- 2 cups coarsely shredded cheddar or jack cheese, divided
- Sour cream
- Preheat oven to 400°. Peel, stem, seed, and chop chiles.
- Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
- Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working 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.
- 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.
- Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.
- Calories:526 (50% from fat)
- Protein:32g
- Fat:29g (sat 13)
- Carbohydrate:38g
- Fiber:4.2g
- Sodium:1402mg
- Cholesterol:117mg
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