- 1 pound roasted skin-on green New Mexico chiles
- 2 tablespoons olive oil
- 1 tablespoon butter
- 5 large garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups reduced-sodium chicken broth, divided
- 10 (7- to 8-in.) corn tortillas
- 2 1/2 cups shredded cooked chicken (see Notes)
- 2 cups coarsely shredded cheddar or jack cheese, divided
- Sour cream
1. Preheat oven to 400°. Peel, stem, seed, and chop chiles.
2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.
5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.
Cooking with chiles
This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles—roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.) Canned green chiles just don't cut it here.
You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.