Green Chile Chicken NM (Print Version)
A cozy stack of chicken, corn tortillas, and Hatch green chile sauce, tucked under rich cheese and baked like a New Mexico classic.
# Ingredients:
→ Main Components
01 -
2 cups chicken, shredded and cooked
02 -
1 cup cheddar, shredded
03 -
1.5 cups Monterey Jack cheese, shredded up
04 -
10–12 corn tortillas
05 -
2 cloves garlic, chopped up
06 -
0.5 cup onion, diced
07 -
2 cups Hatch green chile sauce or green enchilada sauce, canned
08 -
1 teaspoon ground cumin
09 -
0.5 teaspoon salt
10 -
0.25 teaspoon black pepper
→ Garnish and Serving
11 -
0.25 cup fresh cilantro, chopped
12 -
0.5 cup sour cream, totally optional
# Steps:
01 -
Take everything out of the oven. Scatter on some chopped cilantro. If you like, spoon over some sour cream and dig in.
02 -
Slide the dish (uncovered) into the oven and let it bake for about 25 to 30 minutes till the cheese bubbles and starts to brown a bit.
03 -
Pour the rest of that green chile sauce right on top so everything's soaked good. Cover everything with the leftover cheese.
04 -
Lay some of the chicken filling onto each tortilla. Add cheddar and Monterey Jack. Roll each one up snug and line 'em up seam-side down in the baking dish.
05 -
Pour about half a cup of the green chile sauce into your greased pan. Swirl it around so it coats the bottom.
06 -
Toss the tortillas in the microwave for a quick zap or heat them in a dry skillet till they're soft and bendy, so they won't fall apart.
07 -
In a big pan over medium heat, cook up the onions with the garlic till they’re nice and soft. Throw in the shredded chicken, cumin, pepper, and salt. Mix and heat everything together.
08 -
Turn your oven on to 190°C. Grab a 23x33 cm pan and oil it up with a little butter or your favorite oil.
# Notes:
01 -
If you can get your hands on fire-roasted Hatch green chiles, they're a total flavor upgrade.