New Mexico Green Chile Chicken Enchiladas

Ingredients

3 chicken breasts

3 cans cream of chicken, low sodium preferred (10.5 oz)

1⁄2 cup milk

32 oz. shredded cheddar cheese

6 New Mexico Hatch Green Chiles, mild or hot

1 package 30 ct corn tortillas

Instructions:

Step 1

Boil + shred chicken.

Fill up a large sauce pan with water and add the chicken breasts.

Bring water to a boil on high heat, then cut the heat by turning it down to low to simmer for about 45 minutes.

Place boiled chicken on large cutting board and shred with two forks.

Set aside in the sauce pan.

Step 2

Roast the chiles.

While the chicken is boiling, set oven on Hi for Broil.

Line a large baking sheet with foil and lay out the chiles.

Broil chiles for about 30 minutes, 15 minutes on each side, or until blackened.

Once complete, set aside in large plastic bowl covered by foil to cool for 20 minutes.

Once ready, peel skin off chiles, cut off the stem, and slice open to scrape out the seeds.

Slice up chiles into thin, short strips.

Step 3

Cook the casserole filling.

In the large sauce pan with the chicken add cream of chicken, milk, chile and cook on medium low heat for 20 mins.

Step 4

Make the casserole!

Set oven to 350 degrees.

Grease a large and deep rectangular baking pan (suggested measurement 12.7″ X 8.9″ X 2″). Then layer ingredients:

1st layer: Line bottom of the pan with three rows of corn tortillas (3 in each row). Spread a layer of casserole filling over the top and then the shredded cheddar cheese.

2nd Layer: Add a layer of 6 corn tortillas (2 in each row), the filling, and cheese.

3rd Layer: Add a layer of 6 corn tortillas (2 in each row). Top with the rest of the casserole filling and cheese.

Step 5

Bake for 30 minutes, let cool for 5 minutes.

Step 6

Top with chopped tomato and lettuce and enjoy!

Notes:

Chicken Preparation:

Substitute for Boiled Chicken: For a quicker option, you can use rotisserie chicken. Just shred the meat and skip the boiling step.

Alternative Cooking Method: If you prefer, you can bake or slow-cook the chicken until tender, then shred it.

Green Chile Roasting:

Roasting Chiles: Roasting chiles adds a smoky flavor, but if you’re short on time, you can use pre-roasted green chiles or canned green chiles.

Handling Hot Chiles: Be cautious when handling hot chiles. Wearing gloves can prevent skin irritation, and ensure thorough cooling before peeling.

Cream of Chicken Soup:

Substitutes: If you’re looking for a lighter or dairy-free version, consider using cream of mushroom soup or a homemade white sauce. Adjust seasoning as needed.

Corn Tortillas:

Softening Tortillas: To prevent the tortillas from tearing, lightly warm them in a dry skillet or microwave before layering. This makes them more pliable.

Alternative Tortillas: You can use flour tortillas if you prefer, but traditional enchiladas use corn tortillas.

Layering Tips:

Even Layers: Ensure each layer is evenly spread to avoid a dry or uneven casserole. Make sure tortillas are well-covered with filling and cheese.

Cheese Distribution: For a more melty texture, sprinkle a bit of cheese between layers in addition to the top layer.

Baking:

Check for Doneness: The enchiladas should be bubbling and the cheese should be melted and slightly browned. If not, bake for an additional 5-10 minutes.

Resting Time: Allowing the casserole to cool for a few minutes helps it set and makes it easier to cut into neat portions.

Garnishing:

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Customizing Toppings: Feel free to add other toppings such as sour cream, avocado slices, or cilantro based on your preference.

Serving Suggestions: These enchiladas are great with a side of Mexican rice or refried beans for a complete meal.

Storage:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: You can freeze the assembled but uncooked enchiladas. Cover tightly with foil or plastic wrap and freeze for up to 3 months. Bake from frozen, adding extra baking time.

Spice Level:

Adjusting Heat: Use mild chiles if you prefer less heat or mix in a few hot chiles for a spicier dish. Taste the filling before baking to adjust seasoning if needed.

Dietary Adjustments:

Gluten-Free Option: Ensure all ingredients, especially the cream of chicken soup, are gluten-free if necessary. Use gluten-free tortillas if you need to avoid gluten.

Nutrition Information:

Frequently Asked Questions:

Can I use store-bought rotisserie chicken instead of boiling and shredding chicken breasts?

Yes, using rotisserie chicken can save time.

Simply shred the rotisserie chicken and use it in place of the boiled chicken breasts in the recipe.

Can I use a different type of cheese instead of cheddar?

Absolutely! While cheddar cheese is commonly used, you can use other cheeses such as Monterey Jack, pepper jack, or a Mexican cheese blend for variety.

How can I adjust the spiciness of the enchiladas?

You can control the heat level by choosing mild or hot New Mexico Hatch Green Chiles based on your preference.

Additionally, you can adjust the amount of chiles used in the recipe.

Can I prepare the enchiladas ahead of time and bake them later?

Yes, you can assemble the enchiladas ahead of time and refrigerate them before baking.

When ready to bake, simply place them in the preheated oven according to the recipe instructions.

What can I serve with these enchiladas?

These enchiladas pair well with a variety of sides such as rice, beans, guacamole, sour cream, salsa, or a fresh salad.

You can customize the meal to your taste preferences.

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, you can substitute boneless, skinless chicken thighs for chicken breasts if you prefer.

Adjust the cooking time as needed to ensure the chicken is fully cooked and tender.

Is there a substitute for cream of chicken soup if I prefer not to use canned soup?

Yes, you can make a homemade cream sauce using a roux (butter and flour) with chicken broth and milk.

Season the sauce with salt, pepper, and additional spices to taste.

Can I use a different type of milk, such as almond milk or coconut milk, instead of cow’s milk?

Yes, you can use alternative milk options like almond milk or coconut milk in place of cow’s milk.

However, keep in mind that this may slightly alter the flavor and texture of the dish.

How do I adjust the recipe for a spicier or milder flavor?

For a spicier flavor, use hot New Mexico Hatch Green Chiles or add additional chiles.

For a milder flavor, use mild chiles or reduce the amount of chiles used in the recipe.

Can I make this recipe vegetarian or vegan?

Yes, you can make vegetarian enchiladas by omitting the chicken and using vegetable broth instead of cream of chicken soup.

To make it vegan, use dairy-free cheese and a plant-based milk alternative.

Can I freeze the enchiladas before baking them?

Yes, you can assemble the enchiladas and freeze them before baking.

Wrap the assembled dish tightly in foil and freeze for up to 3 months.

Thaw overnight in the refrigerator before baking as directed.

How do I prevent the tortillas from getting soggy during baking?

To prevent soggy tortillas, lightly toast them in a dry skillet or warm them in the oven before assembling the enchiladas.

This helps to remove excess moisture and gives the tortillas a firmer texture.

Can I prepare the recipe ahead of time and bake it later?

Yes, you can assemble the enchiladas ahead of time and refrigerate them until ready to bake.

Cover the dish tightly with foil and refrigerate for up to 24 hours before baking.

What can I serve with these enchiladas for a complete meal?

These enchiladas pair well with sides such as Spanish rice, refried beans, guacamole, salsa, sour cream, and a crisp green salad.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.

Reheat individual portions in the microwave or oven until warmed through before serving.