Green Chile Chicken Enchiladas - Traditional New Mexico Recipe (2024)

FAQs

Where did green chile enchiladas originate? ›

As early as the preclassical period (c. 2000-250 BC), the Maya of the Yucatán Peninsula are known to have dipped corn tortillas in pumpkin seeds, rolled them around a chopped, hard-boiled egg and then covered them in a rich tomato sauce. But the Aztecs were the first to develop the first 'true' enchilada.

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

Enchiladas are a traditional Mexican dish with a unique flavor and a very long history. Their delicious taste has made them a popular menu item at many Mexican restaurants. With the perfect combination of tortilla, meat, cheese, and sauce, enchiladas have become a symbol of a traditional Mexican meal.

Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas. Get colorful!

Enchiladas. The American and Mexican enchiladas closely resemble each other, which is some point of agreement between the two cuisines. The US version has more ground beef and may use gravy. The original has less meat and goes perfectly with vegetables.

This Mexican enchiladas recipe is the real thing. Corn tortillas are dipped in a homemade sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce, and tomato. My mother-in-law is from Mexico and taught me to make this delicious dish.

Bake uncovered 15 to 20 minutes or until hot.

Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese. Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.

Pepper jack is great too. Queso fresco is soft, not greasy when it melts, cotija adds a dry saltiness to green enchiladas, combine with Jack which is like asadero, mozzarella, or queso quesadilla. If you don't have options, buy a blend and add pepper jack. Use a fresh cheese, like panela or canasta.

Queso fresco comes from Jalisco, in the western part of Mexico. It has a mild, slightly tangy flavor and crumbles and shreds easily, making it makes a fantastic topping for Beef and Cheese Enchiladas or sweet-tangy Grilled Corn.

Are olives in enchiladas authentic? ›

No. The venerable DIana Kennedy, the consummate expert on Mexican cuisine, is quoted in a Washington Post interview saying, "Mexicans don't use black olives. Ground meat is rarely used; it's shredded instead. The average menu in the United States is a combination plate with an all-purpose sauce.

The most common are green, red, chilorio, Swiss, mole, and bean enchiladas. You may be interested in Corn in Mexican Cuisine: Exploring the Soul of Mexican Cooking in Its Delicious Forms.

A Tip About Tortilla Prep

Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor. You can do this one at a time, or you can adopt my mother's trick. She places another tortilla either on top of the tortilla in the pan (and then flips both tortillas), or beneath it.

The quick fry does a couple of things.

Second, it adds flavor; the sugar in the tortilla starts to caramelize and the proteins brown. Finally, it adds richness from the oil. But don't stress about the oil—tortillas actually don't soak up too much of it, so your enchiladas won't seem heavy.

Crispy corn tortillas dipped in sauce are best for enchiladas. Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour.

The roots of enchilada date back to the Aztec Empire. Its long history goes way back to pre-Columbian days when eating foods wrapped in a tortilla was the most popular way to eat in the Aztec Empire, particularly in the region of Mexico by the Yucatan.

Enchiladas are typical Mexican dishes consisting of a corn tortilla rolled around a filling and dipped in chili sauce. According to The Best Flavors of Mexico, the word “enchilada” first appeared in 1885, meaning “In Chile.” Yet the Aztecs are certainly responsible for the concept of using tortillas as a wrap.

This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy. This recipe first appeared in our August/September 2012 issue, with Todd Coleman's article Saucy Dish.

Either directly through the Sante Fe Trail (1840s), or indirectly through the breeding work of a New Mexico State University horticulturalist, Dr. Fabián Garciá (early 1900s), the seeds that were to become the Pueblo Green Chile arrived in Pueblo, Colorado, ultimately, via Mexico [6].