New Mexico Chicken Enchilada Bake
New Mexico tradition reading shredded chicken rolled into corn tortillas and stacked in a baking dish under a deep red chile sauce of dried New Mexico chiles, garlic, and oregano, baked under Monterey Jack until bubbling for the Albuquerque weeknight enchilada dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 375F (190C). Toast dried chiles in a dry skillet over medium-low 90 seconds per side until puffed. Soak in hot water 15 minutes. Poach chicken thighs in simmering salted water 16 minutes until cooked through; shred and reserve 480ml poaching liquid. Finely chop onion and garlic.
Build 1
Heat 2 tbsp oil in a saucepan over medium, add onion and cook 3 minutes until softened. Add 6 minced garlic cloves, cumin, oregano, paprika, and cinnamon; cook 60 seconds until fragrant.
Build 2
Transfer onion-spice mix and drained chiles to a blender with reserved poaching liquid, chicken stock, vinegar, brown sugar, and salt. Blend 90 seconds until completely smooth.
Simmer
Strain sauce back into saucepan and simmer over medium-low 8 minutes until it coats the back of a spoon. Off heat, stir in black pepper and remaining 4 minced garlic cloves.
Wrap
Heat remaining 2 tbsp oil in a skillet over medium 90 seconds. Lay 2 tortillas at a time in oil 10 seconds per side until pliable; stack under a towel. Toss shredded chicken with 1/2 cup sauce and a pinch of salt. Spoon 1/4 cup sauce into a 9x13 inch baking dish, roll filling into tortillas, lay seam-side down.
Bake
Pour remaining sauce over enchiladas and scatter Monterey Jack cheese. Bake at 375F (190C) for 24 minutes until cheese melts and sauce bubbles vigorously.
Rest and plate
Let rest 5 minutes. Top with sour cream, scatter scallion and cilantro, finish with lime wedges, and serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.