New Mexican Red Chile Chicken Enchiladas

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) cooked, shredded chicken
10–12 corn tortillas
6 New Mexico red chile pods (or 4 tbsp (12 g) New Mexico chile powder)
2 cloves garlic
1/2 tsp (2.5 ml) ground cumin
1/4 tsp (1.25 ml) Mexican oregano
2 cups (480 ml) chicken stock
Lard or vegetable oil for frying
1 1/2 cups (170 g) shredded cheddar or Monterey Jack
Salt to taste
Optional: fried eggs for topping
Optional: chopped green onions

Show original ingredient measurements

1 lb (450 g) cooked, shredded chicken
10–12 corn tortillas
6 New Mexico red chile pods (or 4 tbsp / 12 g New Mexico chile powder)
2 cloves garlic
1/2 tsp ground cumin
1/4 tsp Mexican oregano
2 cups (480 ml) chicken stock
Lard or vegetable oil for frying
1 1/2 cups (170 g) shredded cheddar or Monterey Jack
Salt to taste
Optional: fried eggs for topping
Optional: chopped green onions

Instructions

1. If using pods, remove stems/seeds, toast lightly, then simmer in chicken stock for 15 minutes until softened; blend with garlic, cumin, and oregano into a smooth, strained sauce. If using powder, whisk into hot stock and simmer.
2. Heat lard or oil in a skillet; lightly fry tortillas to soften and keep warm.
3. Dip each tortilla in the warm red chile sauce, fill with chicken and a little cheese, roll, and arrange in a baking dish.
4. Pour remaining sauce over rolls, top with remaining cheese.
5. Bake at 350°F (175°C) for 12–15 minutes until bubbly. Serve hot; top with a fried egg or green onions if desired.