Chicken Enchilada Recipe
Shredded chicken with New Mexico Hatch green chile sauce. Choice of 2 or 3.
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Ingredients
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Chicken Filling
Green Chile Sauce
Enchiladas
Method
Chicken Filling
- 1
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
- 2
Green Chile Sauce
- 3
Blend the Sauce
In a blender, combine the roasted green chiles, chicken broth, cilantro, lime juice, and salt. Blend until smooth. Adjust salt to taste.
Enchiladas Assembly
- 4
Preheat Oven
Preheat your oven to 375°F (190°C).
- 5
Fill the Tortillas
Warm the corn tortillas in a pan for a few seconds on each side to make them pliable. Fill each tortilla with the chicken filling and roll them up tightly.
- 6
Arrange in Baking Dish
Spread a thin layer of the green chile sauce on the bottom of a baking dish. Place the rolled enchiladas seam-side down in the dish. Pour the remaining green chile sauce over the top and sprinkle with shredded cheese.
- 7
- 8
Serve
Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro and lime wedges if desired.
