Green Chile Chicken Enchiladas
I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico (ie, Santa Fe, Taos, etc.). Las Cruces, or Hatch really, is the chile growing capital of the world. Whenever we have potlucks at work or parties, my green chile enchiladas are always requested. If it is going to be an especially large group, I leave out the chicken and just make several trays of green chile cheese enchiladas. Just for clarification, "CHILI" is that soup dish made with hamburger meat and beans that is popular in Texas, while "CHILE" is the spicy vegetable that makes Mexican food so great. Green chile and red chile come from the same plant. Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. When I was in college in Odessa, they didnt have descent green chile, they used tomatillos instead. I did not like that at all, so I substituted fresh jalapenos instead. They were hot, but my west Texas buddies ate them all up (of course sweating out the jalapenos the whole time).
I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico (ie, Santa Fe, Taos, etc.). Las Cruces, or Hatch really, is the chile growing capital of the world. Whenever we have potlucks at work or parties, my green chile enchiladas are always requested. If it is going to be an especially large group, I leave out the chicken and just make several trays of green chile cheese enchiladas. Just for clarification, "CHILI" is that soup dish made with hamburger meat and beans that is popular in Texas, while "CHILE" is the spicy vegetable that makes Mexican food so great. Green chile and red chile come from the same plant. Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. When I was in college in Odessa, they didnt have descent green chile, they used tomatillos instead. I did not like that at all, so I substituted fresh jalapenos instead. They were hot, but my west Texas buddies ate them all up (of course sweating out the jalapenos the whole time).
- Carbohydrate 127.25423 g
- Cholesterol 50.96 mg
- Fat 67.30946 g
- Fiber 7.61920010614395 g
- Protein 30.99777 g
- Saturated Fat 16.214183 g
- Serving Size 1 1 cassarole, 4-6 serving(s) (1811g)
- Sodium 7735.253 mg
- Sugar 119.635029893856 g
- Trans Fat 15.013637 g
- Calories 1210 calories
Step-by-step
- Combine all sauce ingredients along with enough water (or milk) to fill the two cans of soup in a large sauce pan over medium heat.
- After sauce mixture has simmered for about 5 minutes, begin assembling in a large casserole dish.
- Start with some of the sauce, then a layer of tortillas, a layer of sauce, then the shredded chicken, then cheese, then back to the tortillas.
- Continue layering until all ingredients are used (usually 4 or 5 layers).
- Bake in a 350-degree oven for about 20 minutes.
- After 10 minutes of cooling down, it is ready to be served.
My Famous Green Chile Chicken Enchiladas: A New Mexico Tradition
As a New Mexico native, I've grown up surrounded by the rich flavors of our unique cuisine. While Santa Fe and Taos are known for their distinct culinary styles, down in Las Cruces and Hatch – the chile-growing capital of the world – we have our own traditions. And nothing embodies the spirit of southern New Mexico quite like my green chile chicken enchiladas. These aren't just a recipe; they're a testament to the abundance of fresh, flavorful chiles that define our region. They’re a crowd-pleaser at every potluck, party, and family gathering.
The difference between "chili" and "chile" is crucial here. Chili is the hearty Texan stew; chile is the vibrant, spicy pepper that makes Mexican food so irresistible. Both green and red chiles come from the same plant; the green ones are picked ripe, while the red ones are allowed to dry on the vine, creating a whole different flavor profile. I remember my college days in Odessa, Texas, where finding good green chile was a near-impossible task. They often substituted tomatillos, which, let's just say, didn't quite cut it. In a desperate attempt to recapture that authentic New Mexican taste, I experimented with jalapenos. The result? A fiery concoction that my West Texas friends surprisingly devoured (despite the profuse sweating!).
But back to my famous enchiladas. The recipe itself is deceptively simple, yet the result is a symphony of flavors. The creamy sauce, made with a blend of cream of chicken and mushroom soup, provides a comforting base. The roasted green chiles, with their signature smoky heat, add a delightful complexity. And then there’s the tender, shredded chicken, melting cheese, and warm corn tortillas – all working together in perfect harmony. I typically use a combination of Colby Munster and Jack cheese, but feel free to experiment with your favorites. The key is to build layers: sauce, tortillas, sauce, chicken, cheese, and repeat until you've reached the top of your casserole dish. It’s a beautiful, colorful creation, just like the vibrant landscapes of southern New Mexico.
This dish isn't just for special occasions. It's a staple in our home, a comfort food that brings our family together. With five teenage boys, mealtimes can be a bit chaotic, so we usually serve the enchiladas buffet-style, alongside Mexican fried rice and refried beans. It’s a feast that's both delicious and satisfying. More than just a meal, it’s a celebration of family, friends, and the unique culinary heritage of southern New Mexico. It's a story told in every bite, a taste of home wherever I go, a reminder of the simple joys of family and good food. And honestly, the best part? Watching everyone's faces light up as they take their first bite. Nothing beats that.
The recipe is really versatile, too. For larger gatherings, I simply leave out the chicken and make a delightful vegetarian version with extra cheese. Everyone loves it! It’s easy to adapt, to make it your own – just like the spirit of New Mexican cooking itself. Every family, every cook, has their own twist on classic dishes. This is mine, and it's a reflection of my life, my family, and my love for the simple pleasure of sharing a delicious meal together. It’s about more than just the taste; it’s about the memories, the laughter, and the sense of belonging we create around our table. It's the heart of our home, brought to life one delicious enchilada at a time.
