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.

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.

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!

Bake uncovered 15 to 20 minutes or until hot.

It has a very mild heat and a well-rounded flavor. It wa...sn't overpowering in a dish but it did enhance the flavor. If I was being extremely nit-picky I would say it does need a bit more green chile flavor, but since the recipe I used a can it was perfect like that.

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.

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

How to make can green enchilada sauce better? ›

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.

A simple, quick, easy beef enchiladas recipe. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef, or turkey.

Pepper jack is great too. Queso fresco is soft, not greasy when it melts, cotija adds a dry saltiness to green enchiladas, combine with Jack which is like asadero, mozzarella, or queso quesadilla. If you don't have options, buy a blend and add pepper jack. Use a fresh cheese, like panela or canasta.

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!

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.

Add seasonings - Cumin, chili powder, Mexican oregano, etc. are great ways to punch up the flavor of canned enchilada sauce. You might also consider adding a few dashes of your favorite hot sauce.