New Mexico Stacked Chicken Enchiladas

Written By Alex Washesky

Description

This dish is very similar to traditional Mexican enchiladas, except for one key feature - they are stacked instead of rolled. Another element that makes this dish unique is its use of New Mexico chiles for the sauce, with sauce from both the fresh green and dried red varieties being popular. This particular recipe is made with blue corn tortillas, which are unique to parts of New Mexico, but standard white corn tortillas are used as well.

Ingredients:

(Serves 2)

  • 4 chicken thighs

  • Canned pinto beans

  • 6 white or blue corn tortillas

  • Shredded lettuce

  • Diced tomato

  • Shredded Cheddar or Monterrey Jack cheese

  • ½ tsp garlic powder

  • Salt

Red Chile Sauce

  • 5-6 dried New Mexico chiles

  • ¼ medium onion, diced

  • 1 clove garlic, minced

  • 1 tsp vegetable oil (5 ml)

  • 1 tsp flour (6 g)

  • 1 cup chicken stock (240 ml)

  • ¼ tsp dried oregano (1.5 g)

  • Salt & pepper

Preparation:

In a small pot, add the chicken thighs and fill with enough water to cover. Bring to a boil, then simmer over low heat for 45 minutes. Remove chicken and shred with two forks. Season to taste with salt & garlic powder. Reserve the cooking liquid.

To make the red chili sauce, remove the stems and seeds from the dried peppers. Toast in a pan over high heat for about 30 seconds, then remove. In a small pot, heat the oil over medium heat and add the onion & garlic. Cook for 5 minutes or until soft, then stir in the flour. Cook for 30 seconds, then stir in the chicken stock (you can use the reserved chicken cooking liquid), oregano & peppers. Turn the heat to high and bring to a simmer, then turn heat to low and cook for 15-20 minutes. Transfer the mixture to a blender and blend for 1 minute. Strain the mixture through a sieve, then season to taste with salt & pepper.

Toast the tortillas in a dry pan for 30 seconds. Warm up the beans.

In a small baking dish, spoon some of the sauce on the bottom, then place a tortilla on top. Add a layer of the shredded chicken, followed by a light sprinkling of cheese. Cover with a tortilla and repeat one more time. Spoon a generous amount of sauce on top of the final tortilla and top with a handful of shredded cheese. Bake for 2-3 minutes, or just enough to melt the cheese slightly.

Transfer to a plate and garnish with the beans, lettuce and tomato on the side.

Notes

  • A popular variation of this dish is to top the enchilada with a fried egg.

  • This dish can also be prepared using New Mexico green chile sauce (see recipe)

Alex Washesky
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