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New Mexico Green Chili Chicken Enchiladas
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Brief Description
Green chilies and chicken-filled layered enchilada casserole with a creamy green chili sauce.
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Main Ingredient
chicken
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Category: Main Dish
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Cuisine: Southwestern
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Prep Time: 30 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
This is the first time I have shared this recipe with anyone outside of the family. Measurements may be a bit off since I don't measure. I've developed this recipe over a 25 year period of trying to bring New Mexico to wherever I live. It is a family favorite, and I hope you enjoy.
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Posted By: LegacyCookbook
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Posted On: Oct 01, 2017
Number of Servings:
Ingredients:
- 5 - or 6 boneless chicken breasts
- 1 - large yellow onion diced
- 1 1/2 cups - fresh roasted green chilies or more or less, to taste
- 3/4 cups - sour cream or more or less, as desired
- 3 1/2 cups - shredded longhorn cheese or a little more, as desired
- - red chili powder
- - garlic salt
- - olive oil
- 18 - corn tortillas
- 1 cans - Hatch Green Chili Enchilada Sauce
- 1 cups - milk
Directions:
Boil the chicken breasts until cooked; chop them into small pieces. (Set aside broth from cooked chicken for later use).
Meanwhile, saute yellow onion in olive oil until clear; add garlic salt and red chili powder to taste.
Combine green chilies and sour cream with onion and add some of the chicken broth (from your boiled chicken) to make a moist mixture. Add chicken and use more red chili and garlic salt to bring up to desired heat and flavor; heat until thoroughly mixed and well heated.
In a separate bowl, mix together enchilada sauce and milk; no need to heat.
Take a large glass baking dish and oil the bottom and sides with olive oil. Dip 6 corn tortillas in the enchilada and milk sauce; place them on the bottom of the glass baking dish.
Spread 1/2 of chicken mixture over tortillas and cover in cheese. Repeat process using remainder of chicken mix and cover in a layer of cheese. Then dip and cover the dish with the last of the tortillas.
Finally, pour remaining enchilada sauce over the entire dish, cover with cheese, sprinkle a little red chili powder on top and bake in the oven at 425 degrees F for 20-25 minutes.
Let cool for 5 minutes; then cut into squares and serve.
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