New Mexican Enchiladas

Recipe

New Mexican Enchiladas

Spicy and Flavorful New Mexican Enchiladas

4.8 out of 5

In the vibrant and diverse cuisine of New Mexico, enchiladas hold a special place. These New Mexican Enchiladas are a delightful twist on the classic Mexican dish. Bursting with bold flavors and a touch of heat, they are sure to transport you to the enchanting land of New Mexico.

Jan Dec
Sandwich/Wrap› Wrap› Enchiladas
Cuisine of the Americas› North American cuisine› Mexican cuisine
Cuisine of the Americas› American cuisine› Southwestern American cuisine› New Mexican cuisine

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Gluten-free, Dairy-free (if cheese is omitted), Nut-free, Low-carb (if tortillas are substituted with lettuce wraps), Keto-friendly (if tortillas and onions are omitted)

Allergens

N/A

Not suitable for

Vegan, Vegetarian (unless chicken is substituted with plant-based protein), Paleo (unless tortillas are substituted with lettuce wraps)

Ingredients

While the original Mexican enchiladas typically use corn tortillas and a variety of fillings, New Mexican enchiladas are known for their distinct red or green chili sauce. The New Mexican version often incorporates local ingredients such as Hatch green chilies, which give the dish its unique flavor profile. We alse have the original recipe for Enchiladas, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat: 15g (7g saturated)
  • Carbohydrates: 30g (3g sugars)
  • Protein: 25g
  • Fiber: 5g
  • Salt: 1g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    In a skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent.
  3. 3.
    Add the shredded chicken to the skillet and season with salt and pepper. Cook for 5 minutes, stirring occasionally.
  4. 4.
    Warm the corn tortillas in a dry skillet or microwave until pliable.
  5. 5.
    Dip each tortilla into the New Mexican chili sauce to coat both sides.
  6. 6.
    Place a spoonful of the chicken mixture onto each tortilla and roll it up tightly. Arrange the enchiladas in a baking dish.
  7. 7.
    Pour the remaining chili sauce over the enchiladas and sprinkle with shredded cheddar cheese.
  8. 8.
    Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
  9. 9.
    Garnish with chopped cilantro before serving.

Treat your ingredients with care...

  • Corn tortillas — To prevent them from cracking, warm them up before rolling by either heating them in a dry skillet or wrapping them in a damp towel and microwaving for a few seconds.
  • New Mexican chili sauce — Adjust the spiciness by using mild or hot chili sauce according to your preference.
  • Shredded chicken — Use leftover cooked chicken or quickly cook and shred boneless chicken breasts or thighs for convenience.
  • Cheddar cheese — For a more authentic New Mexican flavor, substitute cheddar cheese with Monterey Jack or asadero cheese.
  • Fresh cilantro — Add a burst of freshness by sprinkling chopped cilantro on top of the enchiladas before serving.

Tips & Tricks

  • For a smoky flavor, roast the New Mexican chilies before making the sauce.
  • Customize the filling by adding sautéed bell peppers or black beans.
  • Top the enchiladas with sliced avocado, sour cream, or chopped tomatoes for extra freshness.
  • Serve with a side of Mexican rice and refried beans for a complete meal.
  • Leftover enchiladas can be refrigerated and reheated for a quick and delicious meal the next day.

Serving advice

Serve the New Mexican Enchiladas hot, straight from the oven. Garnish with fresh cilantro and accompany with a side of Mexican rice and refried beans for a satisfying meal.

Presentation advice

Arrange the enchiladas on a serving platter, ensuring they are neatly rolled and topped with melted cheese. Drizzle some extra chili sauce on top and sprinkle with chopped cilantro for an appetizing presentation.

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