Green Chile Chicken Enchiladas
December 1, 2015
These Green Chile Chicken Enchiladas have much less fat than most enchiladas. This recipe uses hot chicken broth rather than oil to soften the tortillas.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 5 Servings
Ingredients
1 pound roasted, skin-on green New Mexico, poblano, or Anaheim chiles (see Quick Tips below)
5 large garlic cloves, finely chopped
½ teaspoon each salt and freshly ground black pepper
3 cups reduced-sodium chicken broth, divided
10 corn tortillas (7 to 8 inch wide)
2 cups cheddar or jack cheese, coarsely shredded, divided
Directions
1Preheat oven to 400°. Peel, seed, and chop chiles.
2Heat 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 broth and simmer until reduced by a third, about 10 minutes.
3Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups broth to a gentle simmer. Very briefly dip a tortilla into broth to barely soften, then transfer it to a large baking sheet; repeat with remaining tortillas (you may need two or three baking sheets). Do not overlap or tortillas will stick.
4Divide 1¼ cups cheese among tortillas and top each with the shredded chicken. Wrap tortilla around filling and transfer, seam side down, to a 9- by 13-in. baking dish.
5Pour 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.
Quick Tips
Order fresh or frozen New Mexico chiles from the New Mexican Connection (newmexicanconnection.com). Or, to roast them yourself, broil the chiles until blackened all over; let sit until cool, then peel off skin with the help of a paper towel (don’t wash it off; rinsing dilutes the flavor). For the chicken, you’ll need about half the meat from a roasted 2½ - to 3-lb. chicken.
Make ahead
Up to 1 month, frozen.
Recipe from The Sunset Cookbook
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