Santa Fe Green Chile Enchiladas
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 9x13 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 9x13 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.