Hey Chile Heads! In this video, I give you guys the ONLY Green Chile Chicken Enchilada recipe you’ll ever need — it’s creamy, it’s spicy, and it’s delicious. If you’ve ever wondered how to make those yummy enchiladas your grandma used to make, or replicate the enchiladas you had at that great New Mexican restaurant, this is the video for you. Thank you so much for watching this video!
I’m so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Green Chile Chicken Enchiladas
9-12 corn tortillas
2 cups green chile sauce
2 Tbsp butter
2 Tbsp flour
2 cups chicken broth
ÂĽ cup heavy cream, or half- &-half
1 ½ cup shredded sharp cheddar cheese
2 cups chopped chicken breast (a deboned rotisserie works perfectly)
Pre-heat oven to 350. Heat a medium sized pan on medium to high and add butter. Once butter is melted, add flour and cook for 1 minute; add chicken broth and whisk until thickened. Once it has thickened, add cream and stir to combine; add green chile sauce and stir to combine.
In a 12 x 8 baking pan, spoon a ladle full of sauce on the bottom of pan to coat, then add corn tortillas to cover the bottom completely; now add chicken, cheese, and more sauce. Layer, using the same process until all sauce is gone. Cover with aluminum foil and bake for 40 minutes. Remove foil the last 10 minutes. Remove from oven and let cool for 15 minutes. Slice into equal portions, and serve with pinto beans, fried potatoes, or calabacitas. Garnish with shredded lettuce, diced tomato, and chopped onion.
Vegan? Here are some great substitutes:
For butter: coconut or olive oil
For half- &-half: cashew cream or coconut milk
For chicken broth: vegetable broth
Link to buy Green Chile Sauce:
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Music From this Video:
Music: Boo Boogie – Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Filmed and Edited by:
Bree Enriquez (