Santa Fe Enchiladas aka green chile enchiladas are one of our favorite Mexican recipes on ABK. The few extra steps to make this homemade dish are worth every minute!

Don’t let the length of recipe scare you off. Nothing in this recipe is complicated! If you love enchiladas this recipe is going to be at the top of your must-make list.

Santa Fe Enchiladas

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Author: Si Foster
Course: Main Course
Cuisine: Mexican
Santa Fe Enchiladas also known as enchiladas with green sauce have just the right blend of southwest flavors to make this dish irresistable!

Ingredients 

  • 4 chicken breast halves , cooked and chopped (about 6-8 cups chicken)
  • 1 lime, juiced
  • 1/2 onion , chopped (about 3/4 cup)
  • 1 garlic clove, crushed
  • 1/2 cup cilantro
  • 6-8 corn tortillas, yellow or white corn tortillas
  • 1 pound Jalapeno Jack or Monterey Jack cheese, shredded
  • sour cream

Enchilada Sauce

  • 5 dried Pasilla chiles, I use 3 fresh and roasted
  • 3 dried California chiles, I used 1 Anaheim, roasted
  • 1 jalapeno, seeded and chopped*
  • 2 cups chicken stock
  • 1/2 cup fresh cilantro leaves
  • 2 cloves garlic
  • 1 tablespoon dry oregano leaves
  • 1 tablespoon cumin
  • 1 tablespoon red wine vinegar or lemon or lime juice
  • 1 tomato , chopped (about 1 cup)
  • 1/2 cup cream or half and half, optional but recommended
  • salt and freshly ground pepper, to taste
  • 2 tablespoons olive oil

Instructions

  • Make enchilada sauce up to three days in advance:
    If using fresh chiles, roast the chiles until fragrant, about 1-2 minutes. Do this over a medium-high flame if you have a gas stove, or put the chiles in the oven. On a gas grill, cook chiles for about 5 minutes per side until blackened and soft. Place the cooked chiles in a paper bag and let them sweat for a few minutes. *Using food handler gloves (see notes), peel the skins from the chiles. Discard skins and paper bag. Then remove the stems and seeds from chiles.
  • If using dried chiles, heat chicken broth and pour over the dried chiles. Cover and let sit for about 20 minutes, until chiles are hydrated. In a blender, in batches, place the chiles and stock, and other remaining chiles. Blend until sauce is completely smooth. Add the 1/4 cup cilantro leaves, garlic, oregano, cumin, vinegar, tomato, salt and pepper. Add cream if desired. Continue blending until all sauce ingredients are smooth.
  • In a heavy skillet, heat the oil over medium heat. Pour the sauce into the skillet and cook for about 10 minutes.

Assemble enchiladas:

  • Grease a 9×13 pan. Spread about 1 cup of the enchilada sauce in the pan to coat the bottom.
  • In a large saute pan, saute the onion and garlic in 2 tablespoons of olive oil, for about 5 minutes over medium heat.
    Add the cooked chicken and toss with a little bit of the enchilada sauce, enough to coat. Squeeze in the juice from one lime.
    Heat until warmed through. Add 1/2 cup fresh cilantro to the chicken mixture and set aside.
    Warm the tortillas (to prevent tearing) and fill each tortilla with chicken mixture and shredded cheese.
    Roll and place seam side down in 9×13 pan. You may also make this casserole style, layering tortillas, filling and cheese twice, ending with cheese on top. When all tortillas are rolled, top with remaining sauce, and grated cheese.
    Bake in 350 degree oven for 30 minutes covered, and then remove foil and cook until the cheese is melted and lightly golden.
  • Makes 6-8 enchiladas.

Notes

*Using food handler gloves is a REALLY GOOD IDEA while seeding and chopping jalapenos. The seeds are HOT, so make sure to remove them from the jalapenos, unless you like your food extra spicy. The oils from the chili will remain on your hands long after you wash. Oh, and don’t ever try to put on contact lenses after seeding a chili. Bad idea, trust me.
I don’t think it’s important to use exactly the same chiles mentioned in the recipe, or the type I used. Depending on the grocery store visited, or the area of town, I saw a variety of different dried and fresh chiles. Summer months would be a great time to make this dish, when fresh chiles are plentiful. All total, I think you need about 3 cups of chiles.
-I added the 1/2 cup of cream/half and half to the sauce, because the sauce was a little to spicy for me, and we were serving the dish to kids. Adding the cream also cut a bit of the tang.
-If you assemble the dish the day before, or earlier in the day, cover with foil, (spray the foil with PAM to prevent the cheese from sticking to the foil) let it sit at room temperature for about 1/2 to 1 hour before cooking. Cook covered for about 20 minutes, then remove foil for the last part of baking.

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