Green Chile Chicken Enchiladas

Name: Green Chile Chicken Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 5
Cuisine: Mexican
Ingredients: 1 teaspoons freshly ground black pepper; 1 Tbsp butter; 567 grams roasted skin-on New Mexico green chiles*, such as Hatch; or 10 oz. each roasted Anaheim and poblano chiles; 10 corn tortillas (6 1/2 to 8 in. wide); 6 larges garlic cloves, finely chopped; 887 milliliters reduced-sodium or homemade chicken broth, divided; 473 milliliters coarsely shredded white cheddar or Monterey jack, divided; 3 Tbsps olive oil; 1 teaspoons salt; 591 milliliters shredded cooked chicken; 5 servings Sour cream

You can never have too many main course recipes, so give Green Chile Chicken Enchiladas a try. This recipe serves 5. One portion of this dish contains approximately 36g of protein, 34g of fat, and a total of 583 calories. It is a good option if you're following a gluten free diet. This recipe is typical of Mexican cuisine. Head to the store and pick up pepper, garlic cloves, corn tortillas, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Peel, stem and seed chiles, then finely chop (mince Anaheims and poblanos, since they're sturdier). Preheat oven to 40

Ingredients you will need

Poblano Pepper

Chili Pepper

Ground Meat

Equipment you will use

Oven

Heat oil and butter in a large frying pan over medium heat.

Ingredients you will need

Butter

Cooking Oil

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Frying Pan

Add garlic and cook until fragrant, about 30 seconds. Stir in chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes to blend flavors.

Ingredients you will need

Chili Pepper

Garlic

Pepper

Salt

Add 1 1/4 cups broth and simmer until reduced by one-third, about 10 minutes.

Ingredients you will need

Broth

Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 1/2 cups broth to a gentle simmer. Working with one at a time, very briefly dip tortillas into broth to barely soften.

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Tortilla

Broth

Dip

Equipment you will use

Frying Pan

Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.

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Tortilla

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Baking Sheet

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.

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Shredded Chicken

Wrap

Cheese

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Baking Pan

Pour chile sauce over enchiladas, leaving an inch or so bare at either end of the enchiladas if you like a bit of crunch, and top with remaining 3/4 cup cheese.

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Cheese

Chili Pepper

Sauce

Bake until cheese is bubbling and browned, 15 to 20 minutes.

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Cheese

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Oven

Serve with sour cream.

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Sour Cream

*Find frozen flame-roasted New Mexico green chiles, mild to spicy, for $6 for 5 lbs. at newmexicanconnection.com. If using Anaheims and poblanos, broil until they blacken all over, 10 to 15 minutes, turning once, and let them cool before peeling.

Ingredients you will need

Green Chili Pepper

Poblano Pepper

Cooking with chiles

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Chili Pepper

This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chilesroast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.) Canned green chiles just don't cut it here.

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Canned Green Chiles

Anaheim Pepper

Chili Pepper

Equipment you will use

Broiler

See "Finding New Mexico Chiles," (below) for mail-order sources.

Ingredients you will need

Chili Pepper

Finding New Mexico chiles

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Chili Pepper

Native Seeds/SEARCH. Grow northern New Mexico chiles from heirloom seeds. www.nativeseeds.org or 866/622-

Ingredients you will need

Chili Pepper

Seeds

New Mexican Connection. We couldn't find a reliable mail-order source for roasted northern green chiles, but we did find good roasted Sandia chiles here. $56 for 5 lbs., including shipping; www.newmexicanconnection.com or 800/933-

Ingredients you will need

Green Chili Pepper

Chili Pepper

Santa Fe Farmers Market. The best place to find northern New Mexico chiles, both fresh and dried. Various locations and hours; contact www.santafefarmersmarket.com or 505/983-

Ingredients you will need

Chili Pepper

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1Tbsp

butter 567grams

roasted skin-on New Mexico green chiles*, such as Hatch; or 10 oz. each roasted Anaheim and poblano chiles 10

corn tortillas (6 1/2 to 8 in. wide)6larges

garlic cloves, finely chopped 887milliliters

reduced-sodium or homemade chicken broth, divided 473milliliters

coarsely shredded white cheddar or Monterey jack, divided 3Tbsps

olive oil 1teaspoons

salt 591milliliters

shredded cooked chicken 5servings

Sour cream

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Poema Cavan Extra Dry with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.