New Mexico Red Chile Chicken Enchilada Casserole
Experience a southwestern classic with this New Mexico Red Chile Chicken Enchilada Casserole, a bold and flavorful dish that’s perfect for family dinners or gatherings. This recipe showcases the rich, smoky essence of dried New Mexico red chile pods, blended into a smooth homemade sauce that forms the heart of the casserole. Layers of tender shredded chicken, gooey Mexican cheese, and soft corn tortillas are baked to perfection, creating a satisfying, cheesy masterpiece. Topped with fresh cilantro, diced onions, and a dollop of sour cream, this vibrant casserole bakes in just under an hour and serves six. Whether you're craving authentic New Mexican flavors or looking to elevate your enchilada game, this one-pan marvel delivers on both taste and tradition.
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Recipe Information
Ingredients
- 10 Dried New Mexico red chile pods
- 4 cups Chicken stock
- 4 Garlic cloves
- 1.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 12 Corn tortillas
- 3 cups Shredded cooked chicken
- 3 cups Shredded Mexican cheese blend
- 0.25 cup Chopped fresh cilantro
- 0.5 cup Diced onion
- 0.5 cup Sour cream
- 0.25 cup Chopped green onions (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the dried New Mexico red chile pods under cold water, removing the stems and seeds. Set aside.
In a medium saucepan, bring 4 cups of chicken stock to a simmer. Add the prepared chile pods and garlic cloves, and simmer for 15 minutes until the chiles are soft.
Transfer the chiles, garlic, and cooking liquid to a blender. Add 1 teaspoon of salt and blend until smooth. Strain the mixture through a fine-mesh sieve into a bowl to remove any solids.
Heat the vegetable oil in a skillet over medium heat. Add the blended chile sauce and cook for 5 minutes, stirring frequently. Remove from heat and set aside.
Grease a 9x13-inch baking dish. Spread a thin layer of the red chile sauce on the bottom of the dish.
Layer 4 corn tortillas on the bottom of the dish, overlapping slightly. Top with 1 cup of shredded chicken, 1 cup of cheese, and a ladle of red chile sauce.
Repeat the layers (tortillas, chicken, cheese, and sauce) two more times, finishing with a generous layer of cheese on top.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Let the casserole rest for 10 minutes before serving. Garnish with chopped cilantro, diced onion, sour cream, and green onions, if desired.
Serve warm and enjoy your New Mexico Red Chile Chicken Enchilada Casserole!
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 5.4 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 567 mg | 44% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 749 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
