Food Nerd – New Mexico Green Chile Chicken Enchiladas
Rudy creates another New Mexico staple, Green Chile Chicken Enchiladas. This dish is delicious for breakfast, lunch or dinner. Enjoy!
Another family favorite
This dish was present at every major holiday and family celebration throughout my childhood. My aunt Fran showed me this recipe, and I have made it my own.
1 dozen raw green chiles
1 13oz container frozen green chile
1 medium yellow onion
2 tbsp minced garlic
3 roma tomatoes
1 8oz container sliced white mushrooms
1 lb roasted chicken breast
4 cups whole milk
5 tbsp butter
1 8oz container sour cream
1 cup cheddar cheese
1 cup monterey jack cheese
5 tbsp flour
2 tbsp olive oil
10 corn tortillas
Chop tomatoes, onions, and garlic. Next, place raw green chiles on a rack. Broil or grill on high for 20 minutes until skin is charred, but not burned. Place roasted chiles in a zip bag for 20 minutes, then remove skins and chop.
Preheat oven to 350f, roast chicken breasts for 20 minutes or until juices run clear. Add olive oil to a pan, medium heat. Melt butter over low heat. Pour milk into a pan, heat until almost boiling. Cook onions until soft, about 10 minutes. Add flour in batches to the melted butter, wisk until smooth.
Add milk to the butter/flour mixture. Turn heat to high and cook until thickened, stirring frequently. Add the fresh roasted green chiles and garlic to the onions, cook for 3 minutes. Add the chili mixture to the cream sauce. Stir. Add frozen chile, chopped tomatoes, chopped mushrooms, and chopped chicken. Simmer for 20 minutes. Line the bottom of a large casserole dish with corn tortillas. Spoon the chile mixture over the tortillas, then sprinkle with 1 cup of cheese . Add more layers of tortillas, mix, and cheese until the mix is gone.
Bake at 350f for 40 minutes.
Top with sour cream and serve with warm flour tortillas.