Ingredients
Scale
Enchiladas
- 3 c. red or green chile sauce
- 16 fresh com tortillas (about 4 inches in diameter)
- 4 c. cooked shredded chicken
- 1–1/2 lbs. Monterey Jack or Cheddar cheese (grated)
- 1–1/2 c. diced onion (or sliced scallions with green tops)
- 2 c. shredded iceberg or romaine lettuce
- 1–1/2 c. diced tomato
- 1–1/4 c. sour cream
Green Chile Sauce
- 1/4 c. vegetable oil
- 1 c. chopped onion
- 2 to 3 t. minced garlic (to taste)
- 1 to 2 T. flour
- 2/3 c. mild roasted (peeled, chopped New Mexico)
- green chile
- 2/3 c. hot roasted (peeled, chopped New Mexico green chile)
- freshly ground coriander seed to taste (optional)
- 1–1/2 c. chicken stock
- salt to taste
Instructions
Enchiladas
- Preheat the oven to 350°. Oil a 9 x 12 baking dish or pan.
- Spread about 1 c. of the sauce over the bottom of the dish and layer half of the tortillas evenly over the sauce. Top the tortillas with half the chicken and 1/3 of the cheese and sprinkle with half the onion (for milder onion flavor, use scallions). Repeat for second layer and top with the last cup of sauce and the remaining cheese. Bake 20 to 30 minutes, until bubbly and lightly browned.
Serve
- Spoon portions onto dinner plates, garnish with shredded lettuce, diced tomato, and top with 2 T. sour cream. Serve with pinto beans and posole.
Green Chile Sauce
- Heat the oil in a medium saucepan and sauté the onion until softened, about 3 to 4 minutes. Add the garlic and sauté 2 minutes more. Stir in the flour. Add the green chile, coriander seed (optional) and slowly stir in the chicken stock. Bring the mixture to a boil, reduce the heat and simmer for about 15 minutes. Season with salt to taste.
- Makes about 2-1/2 cups
- Optional seasonings: diced tomato, fresh cilantro.
- Category: New Mexican