Green Chile Chicken Enchiladas, from
Google: Bruce Moffitt

Green Chile Chicken Enchiladas

A plate of green chile chicken enchiladas is an old favorite New Mexican specialty. Serve your green chile chicken enchiladas with shaved lettuce and sliced tomatoes sprinkled with vinegar, more soft corn tortillas, a few pinto beans and an ice cold Pilsner beer. No hay mejor en el mundo de comida! (There is no better in the world of food!)

Green Chile Chicken Enchiladas

  • 2 Tbl. oil
  • 5-6 cloves garlic
  • 1/2 medium onion, sliced
  • 2 tsp whole cumin seed

Brown slightly, add:
  • 1 cup good New Mexico green chile

Fry up a bit, add:
  • Tbl whole leaf Oregano
  • 1 1/2 cup cooked chicken in 3/4 inch pieces
  • 1 cup chicken stock or broth

Simmer up a bit, thicken with a bit of corn masa or a small bit of flour mixed with a Tbl or so of cold water.

Assemble the Green Chile Chicken Enchiladas

Soften a corn tortilla by dipping it in hot oil for just a moment. Spread a layer of chicken with green chile down the middle of the tortilla and roll the enchilada up into a tube shape. Three or four of these make a serving. Top with a grating of white cheese, some chopped onions and cilantro, and a good dollop of sour cream on the Green Chile Chicken Enchiladas. Goza la vida! (Enjoy life!)

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