I love green chiles. Michael does not. I made this dish for dinner last night but omitted the green chile sauce on Michael’s portion. It was very good. I never knew what New Mexico green chiles were until I saw them in the grocery store. They had their own display out in the aisle and people were discussing them. One lady was calling someone on a cellphone to see if she wanted any. I didn’t think much about it until I came home and checked my Sunset Magazine for a recipe to try and found this one, calling for New Mexico Chiles. The next day I went back and got some. After roasting them on the grill I started to clean them and realized that they are the chiles that are in the little cans just called green chiles! I knew that aroma and taste immediately. The clerk told me that she she bought a bunch when they were on sale the week before and roasted, cleaned and froze them to use over the winter. Apparently we don’t get these chiles in the stores that frequently. I am using the spelling of chile as it appears in the recipe.
These were delicious.
Here’s the recipe from Sunset Magazine:
- 1 pound roasted skin-on green New Mexico chiles
- 2 tablespoons olive oil
- 1 tablespoon butter
- 5 large garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups reduced-sodium chicken broth, divided
- 10 (7- to 8-in.) corn tortillas
- 2 1/2 cups shredded cooked chicken (see Notes)
- 2 cups coarsely shredded cheddar or jack cheese, divided
- Sour cream
- 1. Preheat oven to 400°. Peel, stem, seed, and chop chiles.
- 2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
- 3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
- 4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.
- 5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.
- This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles–roast them over a stovetop burner or under a broiler to blacken the skins. (And if you’re sensitive to chiles, wear gloves when handling.) Canned green chiles just don’t cut it here.