Jeff wanted me to specify that these enchiladas were made with Hatch chile pepper sauce from New Mexico, as he went to graduate school in Albuquerque. When Jeff and I were first dating, he would always mention how the restaurants in Albuquerque ask you “Green or Red?” (referring to the type of chopped chile they put on top of everything). I have always loved verde enchiladas; so when a friend brought some sauce for us from New Mexico, we were both inspired to make this recipe. We hope you love them as much as we do!
–Leah and Jeff
- 8 flour tortillas (8″)
- 1 can of verde enchilada sauce (from New Mexico)
- Shredded chicken (we used a rotisserie chicken)
- Shredded cheese
- 1/2 onion, diced and sautéed until translucent
- Vegetable oil
- Shredded lettuce, to serve
- Sour cream, to serve
- Preheat oven to 350’F. Prepare mis en place: shredded chicken, sautéed onion, and shredded cheese assembly line. In an 8×12 Pyrex dish, drizzle a small amount of enchilada sauce to coat the bottom.
- Heat a large skillet over medium heat. Add a small amount of vegetable oil to a pan (I drizzled a small amount and used a paper towel to just add a small layer). Heat the tortillas briefly in the pan so that they are mallable (about 30 seconds per side).
- To each warmed tortilla add chicken, onion, and shredded cheese. Roll and place seam-side down in pyrex dish. Repeat with all tortillas.
- Pour the remaining enchilada sauce over the enchiladas. Top with cheese.
- Bake at 350’F for 20 minutes uncovered, then for 10 minutes uncovered. Serve with shredded lettuce and sour cream, as desired.