NM Green Chile Chicken (Printable Version)
Layers of corn tortillas filled with juicy chicken, smothered with bright green chile and loads of melty cheese—then baked till it’s golden and bubbly.
# What You'll Need:
→ Main Components
01 -
2 cups Hatch green chile sauce or canned green enchilada sauce
02 -
1 teaspoon ground cumin
03 -
2 cloves garlic, minced
04 -
2 cups cooked chicken, shredded
05 -
1.5 cups Monterey Jack cheese, shredded
06 -
10–12 corn tortillas
07 -
0.5 cup onion, diced
08 -
1 cup cheddar cheese, shredded
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 (optional)
# Step-by-Step Guide:
01 -
Dish is hot and ready now. Sprinkle some cilantro on top and let folks add sour cream if they're into that.
02 -
Bake uncovered for 25–30 minutes. You want the cheese on top getting melty and turning a nice golden on the tips.
03 -
Pour the rest of your green chile sauce over every rolled tortilla, covering them fully, then layer on the leftover Monterey Jack and cheddar cheeses.
04 -
Take a warm tortilla. Fill it with the chicken combo and a bit of each cheese. Wrap it up tight and put the seam against the dish so it stays put.
05 -
Start with roughly 120 ml of green chile sauce on the bottom, just enough to give the greased pan a good coating.
06 -
Soften your corn tortillas briefly in a skillet or microwave. You want them flexible so they won't break when rolling up.
07 -
Start by softening the diced onion and garlic in a pan over medium. Stir in your shredded chicken, cumin, salt, and pepper till it's all mixed and warmed up.
08 -
Preheat your oven to 190°C. Lightly grease a 23x33 cm pan with a touch of oil or melted butter.
# Additional Notes:
01 -
Fresh roasted Hatch chiles make this extra tasty if you can snag them.