As a native New Mexican, there is no ingredient that truly transports me back to my childhood quite like green chile. Growing up, green chile chicken enchiladas were a staple in our family menu, and I now love to prepare them for my own family. In traditional New Mexico style, these enchiladas are stacked instead of rolled, and they are covered in a generous layer of creamy green chile sauce. The end result? Green chile chicken enchiladas with a smoky, spicy, downright delectable flavor. Let’s dig right in!
Green Chile Chicken Enchiladas
- 3 tablespoons butter
- 3 tablespoons flour
- 1 clove garlic, minced
- 1½ cups chicken stock
- 1½ cups milk, at room temperature
- 1 teaspoon salt
- 1 cup chopped green chile
- ½ teaspoon oregano
- 2 cups chopped or shredded cooked chicken
- ½ cup chicken stock
- 2 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon ground red chile powder
- 2 tablespoons chopped green chile
- ¼ cup minced onion
- 12 6" corn tortillas, quartered
- 1½ cups shredded Mexican blend cheese
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour, and cook until toasty, about 3 minutes. Add the garlic and cook for 1 minute more. Gradually whisk in the chicken stock, stirring well to avoid any lumps. Stir in the milk, salt, green chile, and oregano, and cook over medium heat until thickened and bubbly, about 15 minutes, stirring often.
- Place the chicken in a medium sauce pan with a lid. In a small bowl, combine the chicken stock and flour, whisking well to combine. Pour the stock and flour mixture over the chicken, and stir to combine. Add the salt, red chile powder, 2 tablespoons chopped green chile, and minced onion, and stir to combine. Cover and cook over medium heat for 20 minutes until bubbly, stirring often.
- In a greased 9x13 pan, ladle in ¼ of the prepared green chile sauce. Layer 16 of the tortilla quarters on top of the sauce so that they form a layer that covers the bottom of the pan. Top with half of the prepared chicken mixture and sprinkle with ½ cup of the cheese. Cover with ½ cup of sauce. Top with an additional 16 tortilla quarters, and then layer on the remaining chicken mixture, ½ cup of cheese and an additional ½ cup of sauce. Top with the remaining tortilla quarters, and then cover with the remaining sauce and sprinkle with the remaining cheese.
- Bake at 350 for 25-30 minutes, until thickened and bubbly. Allow to rest for 10 minutes before serving. If desired, garnish with lettuce and tomatoes.
For this recipe, I use green chile that we roast and freeze each fall, but if you don’t live in the southwest, Bueno sells frozen green chile in many parts of the county, or the canned variety will work, too.
I like to garnish with a bit of shredded lettuce and cherry tomatoes. If desired, a bit of sour cream or plain Greek yogurt does a great job to tame the heat a bit!
By the way, my super easy chopped cooked chicken recipe is perfect for using in these green chile chicken enchiladas.
Looking for some more yummy chicken recipes? Check out these other delicious ideas!
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Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.