NM Green Chile Chicken (Printable Version)
# What You'll Need:
→ Main Components
01 -
2 cups cooked chicken, torn up
02 -
1.5 cups Monterey Jack cheese, grated
03 -
10–12 corn tortillas
04 -
1 teaspoon ground cumin
05 -
2 cups Hatch green chile sauce or canned green chile enchilada sauce
06 -
0.25 teaspoon ground black pepper
07 -
2 cloves of garlic, chopped up
08 -
0.5 cup onion, chopped small
09 -
1 cup cheddar cheese, grated
10 -
0.5 teaspoon salt
→ Garnish and Serving
11 -
0.25 cup cilantro leaves, chopped up
12 -
0.5 cup sour cream if you want
# Steps to Follow:
01 -
Set your oven at 190°C. Grab a 23 by 33 cm dish and swipe on some oil or a bit of butter.
02 -
Chuck the garlic and onions in a skillet on medium. Give them a few minutes until softened. Mix in shredded chicken, toss with pepper, salt, and cumin, then let it all heat through.
03 -
Soften the tortillas quick by heating them in a microwave or in a plain pan, just until they're floppy and won’t break.
04 -
Pour about 120 ml of the green chile sauce on the bottom of your greased baking dish. Swirl it around so the base is fully wet.
05 -
One at a time, fill a tortilla with the chicken mixture and some cheddar and Monterey Jack. Roll them up and stack them seam side down in the dish.
06 -
Take the rest of the green chile sauce and drown all the tortillas. Scatter the leftover cheeses across everything so it’s totally covered.
07 -
Push the dish in the oven without foil. Leave it there for 25 to 30 minutes, watching for gooey, hot cheese with some golden edges.
08 -
Take out the pan, sprinkle with chopped cilantro, and if you like, offer up sour cream at the table.
# Additional Tips:
01 -
Use fresh Hatch green chile if you can find it. That’s how to get classic New Mexican flavor.