New Mexico Green Enchiladas
User Reviews
5
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Prep Time
1 hr
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Cook Time
45 mins
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Total Time
1 hr 45 mins
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Servings
8 people
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Calories
386 kcal
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Course
Main Course
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Cuisine
Mexican
New Mexico Green Enchiladas
Description
This recipe starts with preparing the green chile sauce by roasting green chiles (typically New Mexican or Hatch) to develop their characteristic flavor. Onions are softened in lard or oil, garlic and flour are cooked to form a roux, and then the roasted chiles, spices like cumin and coriander, along with chicken stock, are added and simmered before pureeing to a smooth sauce.
The filling consists of diced or shredded meat seasoned with salt and mixed with onions, cheese, and a portion of the chile sauce. Corn tortillas are heated either on a skillet until blackened and puffed or briefly fried to soften and add texture before being filled and rolled.
The enchiladas are assembled by filling the tortillas, rolling them, and layering in a baking dish with more chile sauce and cheese, then baked until heated through and cheese melts. This produces enchiladas with a complex green chile flavor, tender filling, and a moist texture from the sauce.
The recipe notes that the meat is raw before baking, cooking thoroughly during the oven time. Different meats can be used, including dove for variation.
Ingredients
GREEN CHILE SAUCE
- 3 tablespoons lard or cooking oil
- 1 onion chopped, large
- 4 garlic chopped, cloves
- 3 tablespoons flour
- 1 1/2 cups green chiles about a dozen, roasted, chopped
- 1 teaspoon epazote (optional)
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 2 1/2 cups chicken stock or dove broth
- salt (smoked salt if you have it)
- black pepper to taste
FILLING
- 1 pound meat shredded or diced small
- salt smoked if you have it
- 6 ounces cheese divided, shredded
- 1 cup onion minced
- 12 6- inch tortillas
Instructions
- Prep the green chiles. You need to roast your green chiles. I use New Mexican, Hatch-style chiles. This makes for a zippy sauce. You can make it milder by using milder chiles. If you've never roasted chiles before, here is a tutorial.
- Make the chile sauce. Heat the lard over medium-high heat and cook the onions until soft, but not brown, about 5 minutes. Add the garlic and cook another minute. Add the flour and cook, stirring often, for 5 minutes. Add the remaining ingredients, stir well and simmer gently for 20 minutes. Puree in a blender.
- Make the filling. Dice the meat and salt well. Mix with about 1/4 cup of the green chile sauce as well as about 2 ounces of cheese and the onion.
- Prep the tortillas. Heat the tortillas on a comal or other heavy skillet until they blacken and puff up a little. Then put them in a tortilla warmer, or stack on a plate and put a bowl over them. Let them steam a few minutes before building the enchiladas. Or, you can dip them in hot oil for a few seconds, or dip them in the hot green chile sauce. Either way, shake off the excess oil or sauce.
- Build the enchiladas. Pour a little green chile sauce into a casserole. Fill a tortilla with a little of the filling and roll it up. Place seam side down on the casserole. Repeat until you're done. You should get about 15 tortillas.
- Finish. Pour more green chile sauce over the enchiladas and top with lots of the shredded cheese. Bake at 350°F for 25 minutes and serve.
Notes
- The meat is placed raw in the enchiladas and cooks during baking.
- Roasted New Mexican green chiles provide a zesty flavor; milder chiles can be substituted for less heat.
- Heating tortillas until blackened and puffed before assembling enhances pliability.
- Any type of diced or shredded meat may be used, including dove.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 68mg | 23% |
| Sodium | 635mg | 26% |
| Potassium | 397mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 213mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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