Creamy Green Chile Chicken Enchiladas (New Mexico Stacked Style)

These are the enchiladas people ask for again. Tender chicken, a rich cream cheese filling, and a silky homemade green chile sauce, stacked New Mexico-style between yellow corn tortillas and baked under a blanket of Monterey Jack and cheddar. They're mild enough for the whole family and taste like they came from your favorite restaurant.

The secret is real roasted Hatch chile. We use Young Guns Mild Flame Roasted Hatch Valley Green Chile for both the sauce and the filling. No canned enchilada sauce needed.

Serves: about 6  |  Total time: about 1 hour 30 minutes  |  Pan: 9x13

Grocery List

Meat

• 2 lbs boneless skinless chicken thighs

Dairy

• 8 oz block cream cheese
• 12 oz Monterey Jack, shredded (3 cups)
• 4 oz cheddar, shredded (1 cup)
• 8 oz sour cream, plus extra for serving
• 3 tbsp butter

Produce

• 1 small yellow onion
• Cilantro
• 1 lime (for the rice)

Aisle and Pantry

• Yellow corn tortillas, 6-inch (you'll use 15 to 18)
• Young Guns Mild Hatch Valley Green Chile, 24 oz
• Chicken broth, 32 oz carton
• About 1/4 cup vegetable, canola or avocado oil
• Jarred minced garlic, flour, ground cumin, garlic powder, salt
• Ready-to-heat Spanish rice (for serving)

Step 1: Cook the Chicken (about 30 minutes)

1. Put the thighs in a large pot. Cut any big ones in half so they cook evenly.
2. Pour in chicken broth until they're just covered, about 4 cups. Add 1/2 tsp salt and a chunk of onion if you have one.
3. Bring to a boil on high, about 10 minutes.
4. Turn the heat to low so it's barely bubbling, and cover.
5. Simmer 18 to 20 minutes, until the thickest piece reads 165 to 175°F.
6. Turn off the heat and let the chicken rest in the liquid for 5 minutes.
7. Move the chicken to a bowl and shred it with two forks. You should have about 4 cups.
8. Save the broth. Skim the fat off the top and strain out any bits.

While the chicken simmers: dice the onion, set the cream cheese out to soften, drain the green chile (keep its liquid), and preheat the oven to 375°F.

Step 2: Make the Green Chile Sauce (about 15 minutes)

1. In a medium saucepan, melt 3 tbsp butter over medium heat until it foams.
2. Add the diced onion and a pinch of salt. Stir every 30 seconds for 4 to 5 minutes, until soft and clear but not browned.
3. Stir in 1 tsp jarred minced garlic for about 20 seconds.
4. Sprinkle in 3 tbsp flour and stir constantly for 1 minute.
5. Whisk in 2 cups of the saved chicken broth, about 1/2 cup at a time, so it doesn't clump.
6. Simmer about 5 minutes, whisking often, until it coats the back of a spoon.
7. Take the pan off the heat and let it cool 1 minute so the sour cream won't curdle.
8. Whisk in 1 cup sour cream, 1 cup green chile with a splash of its liquid, and 1 tsp cumin.
9. Taste before adding salt, since the broth is already seasoned.

Tip: Too thick? Whisk in more broth. Too thin? Simmer a few more minutes before adding the sour cream.

Step 3: Make the Filling (5 minutes)

1. If the cream cheese is still firm, microwave the 8 oz block for 15 to 20 seconds.
2. In a large bowl, break up about 4 cups of shredded chicken.
3. Stir in the cream cheese until it coats the chicken.
4. Stir in 1/2 cup drained green chile and 1 cup Monterey Jack.
5. Stir in 1/2 cup of the sauce to make it creamy.
6. Taste and add a pinch of salt or cumin if needed.

Step 4: Soften, Layer and Bake (about 45 minutes)

Soften the Tortillas

1. Heat about 1/4 cup oil in a skillet over medium-high.
2. Dip each tortilla for about 10 seconds per side, until bendable but not crispy.
3. Drain on paper towels. Do 15 to 18.

Layer in the 9x13 Pan

1. Spread 1/2 cup sauce on the bottom.
2. Lay down 5 to 6 tortillas, overlapping and tearing pieces to fill gaps.
3. Spread half the filling on top, then drizzle about 3/4 cup sauce.
4. Add 5 to 6 more tortillas, the rest of the filling, and about 3/4 cup sauce.
5. Add 5 to 6 more tortillas and pour on all the remaining sauce so they're covered.
6. Top with 2 cups Monterey Jack and 1 cup cheddar.

Bake

1. If using a foil pan, set it on a baking sheet first.
2. Bake uncovered at 375°F for 25 minutes, until bubbly.
3. Broil 2 minutes for golden cheese. Watch it closely.
4. Let it rest 10 minutes, then top with cilantro and cut into squares.

Step 5: Dress Up the Spanish Rice (5 minutes)

Make the rice while the enchiladas rest.

1. Melt 1 tbsp butter in a skillet over medium heat.
2. Add the Spanish rice with a pinch each of cumin and garlic powder.
3. Stir in 2 to 3 tbsp green chile and a splash of the saved chicken broth.
4. Heat 3 to 4 minutes, until the liquid soaks in.
5. Finish with a squeeze of lime and some cilantro.

Serve with sour cream on the side and any leftover sauce warmed for spooning over. Extra sauce keeps 3 to 4 days in the fridge. Don't freeze it, because the sour cream separates.

→ Shop Young Guns Hatch Valley Green Chile (24 oz)