New Mexico Red Chile Chicken Enchilada Casserole Recipes

GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.
• Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
• Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
• Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
• Stir green chile salsa into the remaining chicken mixture.
• Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.
• Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
• Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Melt the butter in a medium saucepan over medium heat. Whisk in the flour, and cook until toasty, about 3 minutes. Add the garlic and cook for 1 minute more. Gradually whisk in the chicken stock, stirring well to avoid any lumps. Stir in the milk, salt, green chile, and oregano, and cook over medium heat until thickened and bubbly, about 15 minutes, stirring often.
• Place the chicken in a medium sauce pan with a lid. In a small bowl, combine the chicken stock and flour, whisking well to combine. Pour the stock and flour mixture over the chicken, and stir to combine. Add the salt, red chile powder, 2 tablespoons chopped green chile, and minced onion, and stir to combine. Cover and cook over medium heat for 20 minutes until bubbly, stirring often.
• In a greased 9x13 pan, ladle in 1/4 of the prepared green chile sauce. Layer 16 of the tortilla quarters on top of the sauce so that they form a layer that covers the bottom of the pan. Top with half of the prepared chicken mixture and sprinkle with 1/2 cup of the cheese. Cover with 1/2 cup of sauce. Top with an additional 16 tortilla quarters, and then layer on the remaining chicken mixture, 1/2 cup of cheese and an additional 1/2 cup of sauce. Top with the remaining tortilla quarters, and then cover with the remaining sauce and sprinkle with the remaining cheese.
• Bake at 350 for 25-30 minutes, until thickened and bubbly. Allow to rest for 10 minutes before serving. If desired, garnish with lettuce and tomatoes.

GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 9 x 13 baking dish.
• Add olive oil to a pot over medium heat. Add in onions and saute 4 minutes. Add in garlic and saute an additional 1 minute. Sprinkle in flour and stir well.
• Slowly add in chicken broth, stirring constantly, until a sauce forms. Add in diced green chile, 1/2 tsp ground cumin, and salt to taste. Blend, if desired
• Bring a medium pot of water to a boil. Add in chicken breasts and boil until cooked through, about 20 - 25 minutes.
• Remove chicken from the pot, shred with two forks, and transfer to a bowl. Season with salt and pepper to taste, 1/2 tsp oregano, and 1 tsp ground cumin. Stir well.
• Warm tortillas up in the microwave for 30 - 60 seconds, until pliable. Add 2 - 3 tbsp of cooked chicken to the center of each tortilla, then top with 1 tbsp of cheese. Roll up and place seam side down in the baking sheet. Repeat with remaining tortillas.
• Pour green chile sauce over the rolled enchiladas (I use about a cup, but you can adjust to your preferences). Top with remaining shredded cheese.
• Bake in preheated oven for 20 degrees, until cheese is melted and bubbly.

ENCHILADAS ROJAS, RED CHILE ENCHILADAS

Steps:

• Prep the chile sauce. Start by taking the stems off and opening the chiles to shake out the seeds. Flatten them as best you can. Heat a cast iron skillet or better yet, a Mexican comal over high heat. When it is blazing hot, toast the chiles. Press them down with a spatula for just a couple seconds: When they blister, flip them and do the other side. Remove to a bowl.
• When all the chiles have been toasted, char the quartered onion and the garlic cloves on the comal or skillet. You want some blackening. The garlic cloves will blacken first, so watch them.
• Now that you have everything smoky and charred, tear the chiles in pieces. Chop the onion. Peel the garlic. Heat the lard or vegetable oil in a pot over medium-high heat. Add the chiles, onions and garlic and saute for a minute or two. Pour in the stock, add the cumin and oregano and bring to a simmer. Add salt to taste and simmer gently until the chiles are soft, about 20 minutes.
• Puree the sauce in a blender. This sauce can be made up to a week in advance and stored in the fridge.
• Make the filling. Cut the meat into pieces about the size of your fingernail. Salt well. Mix with about 1/4 cup of the red chile sauce, the chopped sage as well as about 5 ounces of cheese and the minced white onion.
• Prep the tortillas. Heat the tortillas on a comal or other heavy skillet until they blacken 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.
• Build the enchiladas. Pour a little red chile sauce into a casserole dish. Dip a tortilla in the red chile sauce briefly and shake off the excess. 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.
• Pour more red chile sauce over the enchiladas and top with lots of the shredded cheese. Bake at 350°F for 25 minutes and serve.

ONION AND CHEESE RED CHILE ENCHILADAS RECIPE

Steps:

• Pour red chile sauce into a wide bowl. Dip each tortilla in the red chile sauce as you plate it. This incorporates chile sauce into each layer and prevents the tortilla from drying out.
• For each serving, create layers of one chile dipped tortilla, then onion, olive, and cheese, (and chicken if using), another tortilla, onion, olive, and cheese, topped with the third tortilla and a little cheese, a few onion and olive slices. Smother with a little red chile.
• Heat in the microwave on high on a rotating tray for 2 minutes. (Time depends on the wattage of your microwave. After 2 minutes the cheese should be melted and the sauce bubbly.)
• Top with a sunny-side up or overeasy fried egg. You want the yolk runny so that is blends in and adds to the sauce. Surround with fresh tomatoes and chopped lettuce (optional).

TRADITIONAL NEW MEXICO RED CHILE CHEESE "STACKED" ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
• To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
• Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.

NEW MEXICO STYLE CHILI CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Coat a 9x13 dish with cooking spray.
• In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
• Bring to a boil, stirring constantly.
• Remove from heat.
• Spread 1 cup mixture in the dish.
• Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
• Repeat layers, ending with cheese.
• Spread remaining soup mixture over cheese.
• Bake 30 minutes or until bubbly.
• Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.

NEW MEXICO RED CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• At least ½ Leftover Rotisserie Chicken/ Whole pieces / Breasts boiled in water to cover,.
• Drain, reserve liquid, set aside to cool then bone, skin and chop.
• Reduce the remaining broth to about 1 1/2 cups or so while chopping this stuff:.
• ½ as much yellow onion as you have chicken. About 2 cups of Red Chile Puree, either from dried Red Chiles dehydrated and blended to a puree, or look in your grocers freezer section. Hot or mild your preference.
• Throw it all in the broth with 1 teaspoons Oregano, 1 tsp Cumin, 1 Tlbs chopped garlic. Simmer til onion is soft, if it's still watery stir about ¼ cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken. Once the stew is a satisfying thickness you can layer it as you would lasagna *using 1cup shredded sharp cheddar cheese or more if you're a cheese hound like me. 9 - 12 White or Yellow corn tortillas use any stale taco shells you might have. Tom with Cheese and bake at 350 until done.
• * if you just want some awesome Red Chile Chicken Stew, add par boiled chopped to bite size potatoes in at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla.