Have I mentioned that I love The Enchantment State? I know, I have mentioned it ad nauseum. I can’t help my strong feelings for New Mexico with its beautiful endless blue skies, red earth speckled with brush, high plateaus and the obvious: amazing food.
There’s just something otherworldly about New Mexican chile that can’t be described until you taste it. Once you get your hands on a big ol’ bag of fresh chile from a roadside stand in New Mexico, there’s no going back to the store stuff.
One of my favorite things to make with my big ol’ bags of chile (that I pick up in bulk every time I go to New Mexico) is enchiladas; all types of enchiladas: cheese, veggie, chicken, beef. If it’s an enchilada with New Mexican sauce, it’s going to rock your socks off no matter what you put inside. These chicken enchiladas are especially amazing because the chicken is tossed in the sauce, so you get even more bang for your sauce buck. If you like this sauce as much as I do, make a double batch of it so you can really load it on there.
2 c. shredded chicken
2 c. enchilada sauce
12-16 corn tortillas
2 c. shredded cheddar
OIive oil spray
Green onions, sliced
Preheat the oven to 375 degrees and prepare the enchilada sauce.
Spread enchilada sauce along the bottom of your deep baking dish (about ¼ c.). Toss the chicken in ½ c. enchilada sauce. Set it aside in a bowl.
Microwave the corn tortillas for about 30 seconds until they are warm and pliable. Place a small amount of chicken in each tortillas and roll up, placing the seam side down in the baking dish. Continue until the baking dish is full. Pour the additional enchilada sauce on top of the enchiladas and top with cheese.
Bake for 15-20 minutes or until cheese is melted. Enjoy immediately and top with green onions, cilantro, jalapenos, avocados and sour cream.