Entree: United States – New Mexico – New Mexico Red Chile Enchiladas

Serving Size: 6

Approximate Time

Prep 40 min

Cook 30 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, cooked and shredded (yields about 3 cups shredded)
- 6–8 dried New Mexico (Hatch) red chiles, stems removed and seeds mostly scraped out, about 1.5 oz (42 g)
- 2 cups (480 ml) low-sodium chicken stock
- 1 medium yellow onion, divided (about 1 cup chopped / 150 g total)
  - 1/2 onion (about 1/2 cup / 75 g) for the sauce
  - 1/2 onion (about 1/2 cup / 75 g) diced for garnish
- 4 garlic cloves, minced (about 12 g)
- 2 tbsp (30 ml) vegetable oil or rendered lard, plus extra for frying tortillas
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano (preferably Mexican oregano)
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (2 g) granulated sugar (optional, to balance acidity)
- 12 corn tortillas, 6-inch (about 12 oz / 340 g total)
- 3 cups (12 oz / 340 g) shredded sharp cheddar or cheddar–Monterey Jack blend
- 1 cup (240 g) sour cream or Mexican crema, for serving
- 1/2 cup (15 g) chopped fresh cilantro, for garnish
- Lime wedges, for serving
- Optional: pickled jalapeños or sliced fresh jalapeño for heat

Instructions

Short Description:
Rolled corn tortillas filled with shredded chicken and cheese, bathed in a deeply flavored New Mexico red chile sauce and baked until bubbly. Served with diced onion, cilantro, and crema or sour cream for a complete Southwestern main course.

Regional Notes:
This New Mexico version centers on a true New Mexico (Hatch) red chile sauce made from toasted and rehydrated local red chiles blended with garlic, onion, cumin, and oregano, giving it an earthy, slightly smoky and savory profile distinct from generic “red sauce” enchiladas. The sauce is the regional signature; tortillas are lightly fried before rolling to hold up to the sauce.

1. Prepare the chiles: briefly toast dried New Mexico chiles in a dry skillet over medium heat 10–20 seconds per side until fragrant (do not burn). Transfer to a bowl, cover with hot water and soak 15–20 minutes until softened. Drain, reserve 1/2 cup (120 ml) soaking liquid, and roughly chop the chiles.
2. Make the red chile sauce: In a medium saucepan, heat 2 tbsp (30 ml) oil over medium heat. Add 1/2 cup (75 g) chopped onion and cook until translucent, 3–4 minutes. Add minced garlic and cook 30–45 seconds.
3. Add chopped rehydrated chiles, 2 cups (480 ml) chicken stock, reserved soaking liquid (up to 1/2 cup / 120 ml), 1 tsp (5 g) cumin, 1 tsp (1 g) oregano, 1/2 tsp (3 g) salt, 1/4 tsp (1 g) pepper, and 1/2 tsp (2 g) sugar (if using). Bring to a simmer, reduce heat and simmer gently 10 minutes to meld flavors.
4. Blend and strain: Carefully transfer the sauce to a blender and puree until smooth, or use an immersion blender in the pot. Pass the sauce through a fine-mesh sieve into a clean saucepan, pressing to extract as much as possible. Return to medium heat.
5. Thicken the sauce: Whisk 2 tbsp (16 g) flour with 2 tbsp (30 ml) water to make a slurry, then whisk into the simmering sauce. Cook, stirring, until the sauce thickens slightly, about 3–5 minutes. Taste and adjust salt. Keep warm on low.
6. Cook and shred chicken (if not using pre-cooked): poach thighs in simmering water or stock 15–20 minutes until internal temp reaches 165°F (74°C). Cool slightly and shred with forks. Season shredded chicken with a pinch of salt and pepper.
7. Prep tortillas: Heat about 1/4–1/2 cup (60–120 ml) vegetable oil in a skillet over medium-high heat. Fry each corn tortilla 5–8 seconds per side—just until pliable and lightly blistered—then drain on paper towels. Do 1–2 at a time. Keep warm and covered so they stay soft.
8. Assemble enchiladas: Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish. Pour about 1 cup (240 ml) red chile sauce into the bottom of the dish and spread to coat.
9. Dip and fill: Working quickly, dip a warmed tortilla into the sauce so both sides are coated, lay on a plate, place about 2–3 tbsp shredded chicken and 2 tbsp shredded cheese in center, then roll and place seam-side down in the baking dish. Repeat with remaining tortillas; you should have about 10–12 rolled enchiladas (start with 12 tortillas).
10. Top and bake: Pour remaining sauce evenly over enchiladas, then sprinkle remaining shredded cheese (about 1–1 1/2 cups / 4–6 oz / 115–170 g) over the top. Cover loosely with foil and bake 15 minutes. Remove foil and bake another 5–10 minutes until cheese is bubbly and sauce edges simmer.
11. Finish and serve: Let stand 5 minutes. Garnish with diced onion, chopped cilantro, a drizzle or dollop of sour cream/crema, and lime wedges. Serve hot with optional pickled jalapeños on the side.