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New Mexico Green Enchiladas

This is a pretty standard New Mexico green chile sauce, although my addition of epazote is unusual; you can skip it if you want. I prefer to use full-strength, hot Hatch green chiles, but many people will want to use the mild ones, as my version has a kick to it. You can also use poblanos or a mix of jalapenos and green bell peppers if you can't find New Mexican chiles.  I also prefer those "Mexican blend" shredded cheeses, but if you can't find them, Monterey jack or cheddar are fine.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 45 mins
Servings: 8 people
Calories: 386 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

GREEN CHILE SAUCE
  • 3 tablespoons lard or cooking oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 3 tablespoons flour
  • 1 1/2 cups chopped roasted green chiles, about a dozen
  • 1 teaspoon epazote (optional)
  • 1 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 2 1/2 cups dove broth or chicken stock
  • 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 of shredded cheese, divided
  • 1 cup of minced onion
  • 12 6- inch tortillas

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. 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

  • For those of you reading closely, yes, the meat is raw as it goes into the enchilada. It cooks when you bake them. And any meat will work here, much like my dove chiles rellenos.

Nutrition Information

Calories 386kcal (19%) Carbohydrates 35g (12%) Protein 24g (48%) Fat 17g (26%) Saturated Fat 6g (30%) Cholesterol 68mg (23%) Sodium 635mg (26%) Potassium 397mg (11%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 140IU (3%) Vitamin C 6mg (7%) Calcium 213mg (21%) Iron 4mg (22%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 386

% 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.