We make these enchiladas fairly frequently, as they are a favorite with our whole family. Leland’s mother started making these when Leland and his brother were both young boys. Now, she has passed the recipe on to us, and I have to say that they are truly the best enchiladas! The unique flavor comes from the vibrant and flavorful ground Hatch chiles that we get from the Hatch Chile Shop in Santa Fe, New Mexico. It’s also a wonderful place to visit, if you’re in the neighborhood!
You will need, in addition to the sauce and filling ingredients (below) 2 packages yellow or blue corn tortillas. We use Buenatural. You can also try getting 1 package of each variety (blue/yellow) and alternating colors in the pan, for a more colorful presentation… Looks especially nice with the stunning color of the chile sauce!
First, the sauce:
- 2 tablespoons olive oil
- 2-4 cloves of chopped garlic, - amount according to your preference
- ¼ teaspoon oregano
- ¼ teaspoon cumin
- 2-3 tablespoons flour
- 8-9 tablespoons pure Hatch Chile Shop Red Chile powder (we use 5 tablespoons of the hot, and 3-4 of the mild)
- 3 cups chicken broth
- ⅛ - ¼ teaspoon salt
- In a deep and large sauté pan, sauté chopped garlic in oil over low heat for 1-2 minutes. Add oregano, cumin and flour. Stir constantly. In a separate bowl, mix chile powder(s) with chicken broth, until smoothly blended. Add broth/chile mixture to sauté pan. Mix all ingredients until well blended. Simmer on low for approximately 20 minutes - stirring very frequently. Do not scorch chiles! Thicken sauce so that it clings to wooden spoon. Remove from heat and let cool.
Then the enchiladas:
- 2 packages yellow or blue corn tortillas.
- Filling Ingredients:
- 1 whole roasted chicken (We often will use a fabulous rotisserie chicken from our local store - The Good Food Store - because they are 1. Really tasty, and 2. Super convenient!).
- 1 large yellow or white onion, diced
- 2-1/2 cups grated Monterey Jack (Keep ½ cup back for putting on all enchiladas right before they go into oven!)
- 1-1/2 cup grated cheddar (Keep ½ cup back for putting on all enchiladas right before they go into oven!)
- Salt (to taste)
- Pepper (to taste)
- ¾ Cup Hatch chile sauce (sauce directions above. Also - more sauce is used when putting the enchiladas together - this bit of sauce is just for the filling, and the amount can be adjusted for taste).
- Filling Method:
- If roasting your own chicken, rub with salt and pepper, and roast in 350 degree oven, roughly 15 min per pound, until cooked through. Let cool.
- For either rotisserie and roasted chickens - remove skin. With a fork, shred and remove chicken meat from bone, and put in a large mixing bowl.
- put diced onion in mixing bowl
- add 3 cups of the grated cheese, salt and pepper
- mix ingredients in bowl together
- add sauce - fold into mixture.
Putting it all together:
- Steam or microwave corn tortillas in small amounts (3-5 at a time).
- In a 9x12" baking pan, spoon some sauce into the bottom of the pan. Have a plate or other such surface ready for assembling the enchiladas. Take a steamed tortilla, and dredge through chile sauce. Sauce should cling to tortilla. Lay tortilla on flat surface, and spoon 2-3 tablespoons of the filling into center of tortilla. Roll tortilla, fairly tightly, and place with rolled side down into pan. Repeat this process until all the filling or tortillas are used. You may have to position the enchiladas rather snugly in pan to make room, but they are quite flexible!
- When all enchiladas are assembled, pour remaining sauce over all enchiladas. If you have a lot of sauce left, use your discretion for how saucy you would like the enchiladas to be... We tend to go pretty heavy on the sauce! Next, put remaining grated cheese on top of everything.
- Bake in 350 degree oven for 30-35 minutes- but watch closely and remove when cheese is golden brown in color.
Options for serving:
- Greek yogurt
- Limes - wedged