Green Chile Chicken Enchiladas - Traditional New Mexico Recipe (2024)

FAQs

What is the secret to good enchiladas? ›

Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

As early as the preclassical period (c. 2000-250 BC), the Maya of the Yucatán Peninsula are known to have dipped corn tortillas in pumpkin seeds, rolled them around a chopped, hard-boiled egg and then covered them in a rich tomato sauce. But the Aztecs were the first to develop the first 'true' enchilada.

Preparation Instructions

Leave enchiladas wrapped in film and poke holes to ventilate. Place tray in microwave and heat on high for 3 1/2 minutes. Let sit 1 minute. Enjoy!

Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!

Las Palmas makes the best green enchilada sauce at the grocery store. It's a little tangy, super savory, and it tastes very fresh, even though it's canned enchilada sauce. If you're a green sauce lover, you will be thrilled with this premade enchilada sauce. You won't just want to stop at enchiladas!

Enchiladas are a traditional Mexican dish with a unique flavor and a very long history. Their delicious taste has made them a popular menu item at many Mexican restaurants. With the perfect combination of tortilla, meat, cheese, and sauce, enchiladas have become a symbol of a traditional Mexican meal.

This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy. This recipe first appeared in our August/September 2012 issue, with Todd Coleman's article Saucy Dish.

Enchiladas. The American and Mexican enchiladas closely resemble each other, which is some point of agreement between the two cuisines. The US version has more ground beef and may use gravy. The original has less meat and goes perfectly with vegetables.

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes.

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas.

Is it better to cook enchiladas covered or uncovered? ›

It isn't necessary to cover enchiladas while baking. All of an enchiladas components are cooked and you are just heating them through when you bake them. Ideally your ingredients will be room temperature, not ice cold, when you assemble the enchiladas.

Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas. Get colorful!

To make your canned enchilada sauce taste homemade, grab some butter, a little flour, and some chicken stock. This trifecta of ingredients infuses a canned enchilada sauce with a satisfyingly thick texture and a rich, savory flavor.

If you are making enchiladas, you may be wondering, “Which sauce should I use?” This is an excellent question, and the most straightforward answer is whatever you prefer. If you are making beef enchiladas, it is more common to pair them with a red sauce, and chicken enchiladas usually have a green sauce.

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

Use a shredded Mexican cheese blend for the best melting and flavor. A rustic cut blend of 4 cheese is the best all-around cheese for enchiladas. Look for one that includes Montery Jack, Cheddar, Asadero and Queso Quesadilla Cheese. Avoid using all cheddar as it can be too oily.