Chicken Enchiladas New Mexico Style Recipe

Chicken: Cooked and shredded, this forms the base of the filling.

Red enchilada sauce: Adds a rich, spicy flavor to the dish.

Corn tortillas: Used to wrap the filling, providing a traditional texture.

Cheddar cheese: Shredded, it adds a sharp, tangy flavor.

Monterey jack cheese: Shredded, it melts beautifully and adds a creamy texture.

Onion: Chopped, it adds a bit of crunch and sweetness.

Black olives: Sliced, they add a briny, savory note.

Green chilies: Chopped, they add a mild heat and a fresh, green flavor.

When warming the corn tortillas in a skillet, make sure to heat them just until they are pliable and not too crispy. This will make them easier to roll without cracking. Additionally, to enhance the flavor, you can lightly toast the tortillas in a bit of oil before filling them with the chicken mixture. This adds a subtle richness and helps prevent them from becoming soggy when baked with the enchilada sauce.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable alternative.

• red enchilada sauce - Substitute with green enchilada sauce: Green enchilada sauce offers a different but complementary flavor, often with a tangier and slightly spicier taste.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, making them easier to roll and handle.

• cheddar cheese - Substitute with colby cheese: Colby cheese has a similar flavor and melting properties to cheddar cheese.

• monterey jack cheese - Substitute with mozzarella cheese: Mozzarella cheese melts well and has a mild flavor that complements the dish.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• black olives - Substitute with green olives: Green olives provide a similar briny flavor but with a slightly different taste profile.

• green chilies - Substitute with poblano peppers: Poblano peppers have a mild heat and a rich, earthy flavor that works well in enchiladas.

• Allow the chicken enchiladas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Transfer the enchiladas to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• For freezing, wrap each enchilada individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped enchiladas in a freezer-safe container or a resealable plastic bag. Label with the date for easy tracking.
• Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight. Bake at 350°F (175°C) for 20-25 minutes, or until hot and bubbly.
• If reheating directly from frozen, cover the dish with foil and bake at 350°F (175°C) for 30-35 minutes. Remove the foil for the last 10 minutes to allow the cheese to melt and become golden brown.
• For best results, avoid freezing enchiladas with fresh vegetables like onions and green chilies. Add these fresh after reheating to maintain their texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken enchiladas in an oven-safe dish. Cover the dish with aluminum foil to prevent the enchiladas from drying out. Bake for 20-25 minutes, or until heated through. For a crispy top, remove the foil during the last 5 minutes of baking.

• Microwave Method: Place a single serving of enchiladas on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, checking halfway through. If not heated thoroughly, continue in 30-second increments until hot.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the enchiladas in the skillet, cover with a lid, and cook for 5-7 minutes, flipping halfway through to ensure even heating. This method helps maintain a crispy texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the enchiladas in the air fryer basket, ensuring they are not overlapping. Heat for 5-7 minutes, checking halfway through. This method will give you a crispy exterior while keeping the inside moist.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the enchiladas on a toaster oven tray. Cover with aluminum foil and heat for 15-20 minutes. For a crispy top, remove the foil during the last 5 minutes of heating.

• Oven: Used to bake the enchiladas at a consistent temperature of 375°F (190°C).

• Mixing bowl: Essential for combining the shredded chicken, enchilada sauce, and cheeses.

• Skillet: Necessary for warming the tortillas until they are pliable.

• Baking dish: Where the filled and rolled tortillas will be placed for baking.

• Spatula: Useful for spreading the enchilada sauce evenly over the tortillas.

• Cheese grater: Needed to shred the cheddar and monterey jack cheeses.

• Knife: Important for chopping the onions and green chilies.

• Cutting board: Provides a safe surface for chopping the onions and green chilies.

• Measuring cups: Ensures accurate measurement of ingredients like the enchilada sauce, cheeses, and other toppings.

• Mixing spoon: Handy for stirring the chicken mixture in the mixing bowl.

Prepare the filling: Mix the shredded chicken, enchilada sauce, and cheeses ahead of time and store in the fridge.

Use pre-cooked chicken: Save time by using rotisserie or leftover cooked chicken.

Microwave tortillas: Warm corn tortillas in the microwave for 30 seconds instead of using a skillet.

Pre-chop ingredients: Chop onions, black olives, and green chilies in advance and store in airtight containers.

Assemble in batches: Roll multiple enchiladas at once to speed up the process.