N.m. Classics Recipe

Red Chile Chicken Enchiladas (N.M. Classics)

1. 1

   Prepare chile concentrate

   Remove stems and seeds from the dried New Mexico red chile pods. Rinse briefly. In a medium saucepan, bring 2 cups water to a simmer. Add chile pods and simmer gently for 10 minutes, covered, until softened. Remove from heat and let sit 10 minutes. Transfer pods and soaking liquid to a blender. Add 1/4 cup of the soaking liquid if needed and blend until very smooth. Strain the purée through a fine-mesh sieve into a bowl, pressing solids to extract as much sauce as possible. Discard solids.

2. 2

   Make red chile sauce

   In a medium skillet or saucepan, heat 2 tbs vegetable oil over medium heat. Add 1 cup chopped onion and sauté 5–7 minutes until softened and translucent. Add 3 tsp minced garlic and cook 30 seconds until fragrant. Stir in 1 tsp ground cumin and 1 tsp dried oregano and cook 30 seconds. Pour in the strained chile purée and 2 cups chicken broth. Whisk to combine. Bring to a simmer, then reduce heat and simmer gently 10 minutes. Season with 1.5 tsp salt and 1/2 tsp black pepper, taste and adjust seasoning. If sauce is too thin, melt 1 tbs unsalted butter in a small pan, whisk in 1/2 tbs flour to make a quick roux, cook 1 minute, and whisk that into the chile sauce to thicken slightly. Keep warm over low heat.

3. 3

   Prepare tortillas

   Pour 1/2 cup vegetable oil into a shallow skillet and heat over medium until shimmering but not smoking (about 325–350°F if using a thermometer). One at a time, briefly fry each corn tortilla for 5–8 seconds per side — just enough to make them pliable but not crispy. Drain on paper towels and stack, keeping warm under a clean kitchen towel. Alternatively, warm tortillas on a comal and steam under a towel.

4. 4

   Assemble enchiladas

   Preheat oven to 375°F (190°C). In a bowl, toss the 3 cups shredded cooked chicken with 1 cup of the prepared red chile sauce (reserve remaining sauce for topping) so the chicken is well coated. Dip each warmed tortilla briefly in the chile sauce to coat both sides, place 1/4 cup of the sauced shredded chicken down the center of the tortilla, sprinkle about 2 tablespoons shredded cheese inside, roll tightly and place seam-side down in a 9x13-inch baking dish. Repeat with remaining tortillas and filling. Pour the remaining red chile sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese and the 1/2 cup crumbled queso fresco over the top.

5. 5

   Bake and garnish

   Bake the assembled enchiladas in the preheated oven 15–20 minutes, until sauce is bubbly and cheese is melted and lightly golden. Remove from oven and let rest 5 minutes. Sprinkle with 1/4 cup chopped fresh cilantro and 1/4 cup diced white onion. Serve hot with 1/2 cup sour cream and lime wedges on the side.