Green Chile Chicken Enchiladas - Traditional New Mexico Recipe (2024)

FAQs

What is the secret to non-soggy enchiladas? ›

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas. Get colorful!

What is green enchilada sauce made of? Green enchilada sauce, or verde sauce, primarily consists of tomatillos, green chilies, onions, garlic and lime juice. Sometimes spices such as cumin are included, as well as cilantro.

Place tray in microwave & heat on high for 3 minutes 30 seconds to 4 minutes 30 seconds. Let sit 1 minute. Enjoy!

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

It's important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas. As the tortillas brown a little, remove them to a plate.

An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations.

– Enchiladas: Most of the enchiladas that you eat in an authentic Mexican restaurant will be served using corn tortillas.

The biggest difference between the two condiments is that enchilada sauce is made of cooked ingredients whereas salsa verde is concocted of raw ingredients (Don't worry, we'll get into what those ingredients are soon). Another key difference is the consistency.

If you want something more mild, use a green bell pepper. If you want more spice, use a jalapeño. This is up to you.

Which tastes better red or green enchilada sauce? ›

Red Sauce vs.

green enchilada sauce often comes down to personal taste preferences. Some people prefer the robust, spicy kick of red enchilada sauce, while others lean toward the milder, tangy allure of green enchilada sauce.

Cover with foil, non-stick dull side facing the food. Bake for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted.

If you are making enchiladas, you may be wondering, “Which sauce should I use?” This is an excellent question, and the most straightforward answer is whatever you prefer. If you are making beef enchiladas, it is more common to pair them with a red sauce, and chicken enchiladas usually have a green sauce.

Preheat your pan

Adding your tortillas intoan already-warm pan instead of a cold one will help them start cooking and getting crispy right away, rather than risking sogginess.

Lightly fry your yellow corn tortillas in some oil until they are flexible enough to roll up. This gives them a sort of “raincoat” that helps them make it through the baking process. It is important to spoon sauce over the ends of any tortillas that poke up through the surface.