New Mexico Green Chile Chicken (Print)
Shredded chicken, tortillas, and Hatch green chile sauce layered with cheese in a comforting New Mexico casserole.
# Ingredients:
→ Main Components
01 -
0.25 teaspoon black pepper
02 -
0.5 teaspoon salt
03 -
1 cup cheddar cheese, shredded
04 -
0.5 cup onion, diced
05 -
10–12 corn tortillas
06 -
1.5 cups Monterey Jack cheese, shredded
07 -
2 cups cooked chicken, shredded
08 -
2 cloves garlic, minced
09 -
1 teaspoon ground cumin
10 -
2 cups Hatch green chile sauce or canned green enchilada sauce
→ Garnish and Serving
11 -
0.5 cup sour cream (optional)
12 -
0.25 cup fresh cilantro, chopped
# Steps:
01 -
Preheat oven to 190°C. Lightly grease a 23x33 cm baking dish with oil or butter.
02 -
In a skillet over medium heat, cook diced onion and minced garlic until softened. Add shredded chicken, ground cumin, salt, and black pepper; stir and warm through.
03 -
Briefly heat corn tortillas in a dry pan or microwave until pliable to prevent breaking during assembly.
04 -
Pour approximately 120 ml of green chile sauce into the bottom of the greased dish, spreading evenly.
05 -
Place a portion of the chicken mixture, Monterey Jack, and cheddar cheese onto each tortilla. Roll tightly and arrange seam-side down in the prepared dish.
06 -
Cover the rolled tortillas with remaining green chile sauce, ensuring complete coverage. Sprinkle the rest of the Monterey Jack and cheddar cheese on top.
07 -
Bake uncovered for 25–30 minutes until cheese is bubbling and lightly golden.
08 -
Remove from oven. Garnish with chopped cilantro and serve with sour cream if desired.
# Additional Notes:
01 -
For authentic flavor, use freshly roasted Hatch green chiles if available.