Santa Fe Green Chile Enchiladas are one of our favorite Mexican recipes on ABK. Filled with roasted green chile sauce, shredded chicken, and melted cheese, this dish gets rave reviews every time. Try our 4 tips for making your best enchiladas ever!

Don’t let the length of this 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.

4 Tips for making your best enchiladas

1. Choose your chiles: We’ve suggested a few types of chiles, but feel free to mix and match depending on your taste and preferred level of heat. You’ll need about 3 cups of chopped chiles for this recipe.

2. Roast the chiles: Don’t be intimidated by roasting chiles! This step only takes a few minutes and brings out a depth of flavor you’ll love. Roast chiles over a gas stove, under the broiler, or on the grill.

3. Use the best cheese: Shredded store-brand cheese is coated to keep the shreds from sticking together, which can affect how well it melts. For the best results, we recommend grating cheese from a block or using high-quality shredded cheese, such as Tillamook.

4. Heat the tortillas: Warming the tortillas makes them soft, which helps prevent cracking and breaking when you roll the enchiladas. Wrap the tortillas in a slightly damp paper towel and microwave until warm; or heat in a warm, dry skillet; or wrap them in foil and place in a 300 degree oven until warm.

HOW TO SAVE Time when making enchiladas

Use rotisserie chicken: Save time by using a rotisserie chicken. Simply remove the meat from the bones and shred. Costco sells prepackaged boneless rotisserie chicken meat, which saves even more time.

Make the sauce ahead: The green chile sauce can be made up to 3 days in advance and stored in the refrigerator. Or make a double batch and freeze some for next time! The sauce can be frozen for up to 3 months in an airtight container or freezer bag.

Make-Ahead and Freezing enchiladas TIPS

Green chile enchiladas can be assembled up to 24 hours before baking. Cover the pan tightly with plastic wrap and refrigerate. When ready to bake, remove the enchiladas from the refrigerator and let sit on the counter for about 20 minutes while the oven heats.

To freeze, cover the enchiladas in plastic wrap, then foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and place on the counter while preheating the oven. Remove plastic wrap and bake as directed.

Mexican Street Corn Salad

What to Serve with Green Chile Enchiladas

Here are a couple of our favorite salsas and sides to serve with Green Chile Enchiladas: 10 Minute Restaurant-Style Salsa and Best Pineapple Salsa. Mexican Street Corn Salad and Mexican Rice with Cilantro Dressing are delicious sides. And ABK’s Ultimate Chunky Guac is always a good idea!

originally posted in 2012, This post has been updated with new content and photos.

Santa Fe Green Chile Enchiladas

Print Pin
Author: Si Foster
Course: Main Course
Cuisine: Mexican
Servings: 6 -8
Santa Fe Green Chile Enchiladas have just the right blend of southwest flavors to make this dish irresistible!

Ingredients 

Enchilada Sauce (see Notes about choices for chiles)

  • 3 fresh and roasted Pasilla chiles or 5 dried Pasilla chiles
  • 1 fresh and roasted Anaheim chile or 3 dried California chiles
  • 1 jalapeño, seeded and chopped
  • 2 cups chicken stock
  • ½ cup fresh cilantro leaves
  • 2 cloves garlic
  • 1 tablespoon dried oregano leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon red wine vinegar or lemon or lime juice
  • 1 tomato, chopped (about 1 cup)
  • ½ cup cream or half-and-half (optional but recommended)
  • salt and freshly ground pepper to taste
  • 2 tablespoons olive oil

Filling

  • 4 chicken breast halves, cooked and chopped (about 6-8 cups chicken)
  • 1 lime
  • ½ onion, chopped (about ¾ cup)
  • 1 garlic clove, crushed
  • ½ cup cilantro
  • 6-8 yellow or white corn tortillas
  • 1 pound Jalapeño Jack or Monterey Jack cheese, shredded
  • sour cream

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. Or- 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, then remove the stems and seeds. Discard skins and paper bag.
  • If using dried chiles, heat chicken stock 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, stock, and other remaining chiles. Blend until sauce is completely smooth.
  • Add ½ 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. Heat oven to 350 degrees and place the rack in the middle of the oven. Spread 1 cup of the enchilada sauce in the pan to coat the bottom.
  • In a large skillet, saute the onion and garlic in 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 enchiladas are prepared, top with remaining sauce and grated cheese.
  • Spray one side of a piece of foil with baking spray. Place the foil, sprayed side down, over the pan to prevent it from sticking to the cheese. Bake for 30 minutes covered, and then remove foil and cook until the cheese is melted and lightly golden.
  • Makes 6-8 enchiladas.

Notes

I don’t think it’s important to use the exact same number of chiles called for in this recipe, or even the same types I used. Depending on the grocery store and the area of town, I found a variety of fresh and dried chiles. Summer is a great time to make this dish, when fresh chiles are plentiful. In total, you’ll need about 3 cups of chiles.
*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 added ½ cup of cream or half-and-half to the sauce because it was a little too spicy for me, and we were serving the dish to kids. The cream also mellowed the heat and softened some of the tanginess of the sauce.
 

Did you make this recipe?

Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!