New Mexico Green Chile Chicken (Print Version)
# Ingredients:
→ Main Components
01 -
0.25 teaspoon black pepper
02 -
0.5 teaspoon salt
03 -
1 cup cheddar cheese, shredded
04 -
0.5 cup onion, diced
05 -
10–12 corn tortillas
06 -
1.5 cups Monterey Jack cheese, shredded
07 -
2 cups cooked chicken, shredded
08 -
2 cloves garlic, minced
09 -
1 teaspoon ground cumin
10 -
2 cups Hatch green chile sauce or canned green enchilada sauce
→ Garnish and Serving
11 -
0.5 cup sour cream (optional)
12 -
0.25 cup fresh cilantro, chopped
# Instructions:
01 -
Once they're baked, pull out the pan. Toss on the chopped cilantro and pass around some sour cream if you feel like it.
02 -
Pop your dish into the oven without a lid. Wait about 25 to 30 minutes so the cheese gets bubbly and starts coloring up a little.
03 -
Drench the rolled tortillas with the leftover green chile sauce, making sure they're all covered, then spread the rest of the Monterey Jack and cheddar right on top.
04 -
Grab a tortilla, scoop in the chicken mix and throw in some Monterey Jack and cheddar. Roll it up good and tight, put it seam side down in the dish.
05 -
Splash about 120 ml of that green chile sauce on the bottom, just enough to cover the whole greased dish.
06 -
Quickly heat your corn tortillas, either in a dry pan or zap them in the microwave, so they bend easy and don't snap.
07 -
Throw the chopped onion and minced garlic in a skillet over medium heat until they turn soft. Next, toss in your shredded chicken, cumin, salt, and black pepper, stirring everything around until it's warm.
08 -
Turn the oven on to 190°C. Give your 23x33 cm dish a light coating of oil or butter.
# Notes:
01 -
If you can get fresh Hatch green chiles, go for those to make it taste like the real deal.