New Mexican Enchiladas

Straight out of the 'burque, adapted for living in GA. 😘 I like corn tortillas, my husband likes flour, so I make half a pan of each. You'll need 12-16 tortillas total, depending on how full you fill each tortilla.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Adjust oven rack to middle position and preheat oven to 400°F. Spray 9x13 baking dish with cooking spray. Roast or boil chicken breasts with desired spices (salt, pepper, onion powder, garlic powder, etc.) until no longer pink in the center. When cool enough to handle, use a food precessor to shred chicken, or shred by hand. Combine the shredded chicken, 2 cups of cheese, the El Pinto green Chile sauce, and cilantro in a medium bowl. Season with salt and pepper to taste.

Step 2

Stack tortillas, wrap with a damp paper towel, and microwave on high until warm and pliable, 30-45 seconds.

Step 3

3. For the corn tortillas, place 1/3 cup of the chicken mixture evenly down the center of the tortilla. Use 1/2 cup for the flour tortillas. Tightly roll the tortilla around the filling, leaving the sides open, and lay seam-side down in the baking dish. Repeat until you run out of mixture. You can stack enchiladas if necessary, but it's better to use a separate pan to maximize sauce and cheese-goodness on each enchilada.

Step 4

4. Pour the Hatch enchilada sauce over the enchiladas to coat thoroughly. Sprinkle the remaining shredded cheese over the enchiladas.

Step 5

5. Cover the baking dish with foil and bake until enchiladas are heated through, about 20-25 minutes. Remove foil and continue to bake until cheese gets bubbly and starts to brown, about 5 minutes.

Step 6

6. Serve with lime wedges, sour cream, lettuce, cilantro, avocado, and tomatoes if desired.