American · Dinner
New Mexico Chicken Enchilada Bake
New Mexico tradition reading shredded chicken rolled into corn tortillas and stacked in a baking dish under a deep red chile sauce of dried New Mexico chiles, garlic, and oregano, baked under Monterey Jack until bubbling for the Albuquerque weeknight enchilada dinner.
$
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
520Calories
32gProtein
22gFat
48gCarbs
5gSugar
6gFiber
720mgSodium
105mgChol
Goes well with
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international
Instructions
1
Prep
Heat oven to 375F (190C). Toast dried chiles in a dry skillet over medium-low 90 seconds per side until puffed. Soak in hot water 15 minutes. Poach chicken thighs in simmering salted water 15–16 minutes until cooked through; shred and reserve 480ml poaching liquid. Finely chop onion and garlic.
2
Build 1
Heat 2 tbsp oil in a saucepan over medium, add onion and cook 3–4 minutes until softened. Add 5 minced garlic cloves, cumin, oregano, paprika, and cinnamon; cook 60 seconds until fragrant.
3
Build 2
Transfer onion-spice mix and drained chiles to a blender with reserved poaching liquid, chicken stock, vinegar, brown sugar, and salt. Blend 90 seconds until completely smooth.
4
Simmer
Strain sauce back into saucepan and simmer over medium-low 8–10 minutes until it coats the back of a spoon. Off heat, stir in black pepper and remaining 5 grated garlic cloves.
5
Wrap
Heat remaining 2 tbsp oil in a small skillet over medium 90 seconds. Lay 2 tortillas at a time in oil 10 seconds per side until pliable; stack under a towel. Toss shredded chicken with 1/2 cup sauce and a pinch of salt. Spoon 1/4 cup sauce into a 9×13 inch baking dish, roll filling into tortillas, lay seam-side down.
6
Bake
Pour remaining sauce over enchiladas and scatter Monterey Jack cheese. Bake at 375F (190C) for 22–25 minutes until cheese melts and sauce bubbles vigorously.
7
Rest and plate
Let rest 5 minutes. Top with sour cream, scatter scallion and cilantro, finish with a lime wedge, and serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless skinless chicken thighs
- 12 small corn tortillas
- 40g (1.4 oz) dried New Mexico red chiles
- 160g (5.6 oz) Monterey Jack
- 120g (4.2 oz) yellow onion
- 10 garlic cloves
- 4 tbsp neutral oil
- 2 tsp ground cumin
- 2 tsp dried Mexican oregano
- 1 tsp smoked paprika
- 0.5 tsp ground cinnamon
- 2 tbsp apple cider vinegar
- 2 tsp light brown sugar
- 800ml (3 1/3 cups) chicken stock
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 120g (4.2 oz) sour cream
- 40g (1.4 oz) scallion
- 16g (small handful) cilantro
- 2 lime wedges