New Mexico Red Chile Chicken Enchilada Bake
Experience the vibrant flavors of New Mexico with this mouthwatering Red Chile Chicken Enchilada Bake. This dish is a delightful twist on the traditional enchilada, made with savory red chili sauce crafted from ripe green chiles, bringing forth a rich and spicy profile. Layered with tender chicken, corn tortillas, and melted cheese, it's not only a comfort food classic but also a smart way to use leftovers. Whether you're preparing for a family dinner or a cozy gathering, this casserole is sure to impress. Top it off with fresh toppings like chopped Roma tomatoes, crisp lettuce, and zesty raw onions, alongside a dollop of sour cream for a creamy finish. Serve it with a side of flavorful pinto beans for a true New Mexican feast!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Chicken
4-6 pieces (Cooked and shredded (rotisserie or boiled))
Yellow Onion
1 (Chopped)
Red Chili Peppers
2 cups (Pureed (dried or frozen))
Oregano
1 teaspoon (Dried)
Cumin
1 teaspoon (Ground)
Garlic
1 tablespoon (Chopped)
Cornstarch
1/4 cup (For thickening)
Sharp Cheddar Cheese
1-2 cups (Shredded)
Corn Tortillas
9-12 (Whole)
Roma Tomato
1 (Chopped for garnish)
Lettuce
1 cup (Shredded for garnish)
Onion
1/2 cup (Diced for garnish)
Sour Cream
1/2 cup (For serving)
Flour Tortillas
4 (For serving or garnish)
Instructions
1
Start by preparing the chicken: if using leftover rotisserie chicken, shred about 2 cups of the meat and set aside. If using whole pieces or breasts, boil them in water until cooked through, then remove from the pot and let cool. Reserve the cooking liquid for making the enchilada sauce.
2
In a large pot, reduce the reserved broth to about 1 1/2 cups over medium heat. While the broth is reducing, chop about half of a yellow onion (about 1 cup).
3
Once the broth is reduced, add the chopped onion to the pot. Stir in 2 cups of red chili puree, which can be made from dried red chiles blended into a smooth sauce or purchased from the grocery store.
4
Season the mixture with 1 teaspoon of oregano, 1 teaspoon of cumin, and 1 tablespoon of chopped garlic. Simmer until the onion is soft and the flavors meld together. If the mixture is too watery, create a slurry by mixing 1/4 cup cornstarch with cold water, then stir it back into the pot to thicken the sauce.
5
Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of the enchilada sauce at the bottom. Layer with corn tortillas (9-12) over the sauce, followed by a generous amount of shredded chicken.
6
Pour more enchilada sauce over the chicken and sprinkle with 1 cup of sharp cheddar cheese. Repeat the layers until all ingredients are used, finishing with the sauce and a final topping of cheese.
7
Bake in the oven for 25-30 minutes, or until the casserole is bubbling and the cheese is golden.
8
Once done, remove from the oven and let cool slightly. Serve with fresh garnishes of chopped Roma tomatoes, shredded lettuce, diced onions, and a dollop of sour cream, alongside a side of pinto beans.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is New Mexico Red Chile Chicken Enchilada Bake?
It is a vibrant casserole dish made with layers of corn tortillas, tender chicken, and a rich red chili sauce, inspired by traditional New Mexican flavors.
What kind of chicken is recommended for this recipe?
You can use shredded rotisserie chicken or boil chicken breasts or pieces until they are cooked through and then shred them.
How much chicken should I prepare?
The recipe calls for approximately 4-6 pieces of chicken, which yields about 2 cups of shredded meat.
How do I prepare the red chili sauce base?
Reduce the chicken cooking liquid or broth to about 1 1/2 cups, then add chopped onion and red chili puree.
What are the primary spices used in the sauce?
The sauce is seasoned with oregano, cumin, and chopped garlic to create a savory flavor profile.
Can I use store-bought red chili puree?
Yes, you can use red chili puree purchased from a grocery store or make it yourself from dried red chiles.
How do I thicken the enchilada sauce if it's too thin?
Mix 1/4 cup of cornstarch with cold water to create a slurry and stir it into the simmering sauce.
What type of tortillas should be used for the layers?
Corn tortillas are used for the main layers of the bake, typically requiring 9 to 12 tortillas.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the dish need to bake?
Bake the casserole for 25 to 30 minutes until the sauce is bubbling and the cheese is golden.
What type of cheese works best for this bake?
Sharp cheddar cheese is recommended for its strong flavor and melting properties.
How do I layer the ingredients in the baking dish?
Start with a thin layer of sauce, then add corn tortillas, followed by shredded chicken, more sauce, and a sprinkle of cheese.
What should I do with the chicken broth after boiling the meat?
Reserve and reduce the cooking liquid to use as the base for your red chili sauce.
Are yellow onions necessary for the sauce?
Yes, about 1 cup of chopped yellow onion is simmered in the sauce to add depth and sweetness.
What fresh toppings are suggested for serving?
Top the finished dish with chopped Roma tomatoes, shredded lettuce, diced raw onions, and a dollop of sour cream.
Is this recipe a good way to use leftovers?
Yes, it is an excellent way to repurpose leftover chicken or rotisserie chicken for a quick family meal.
What side dish is traditionally served with this enchilada bake?
This dish is traditionally served with a side of flavorful pinto beans.
How do I know when the chicken is fully cooked?
If boiling, the chicken should be cooked until it is no longer pink in the center and is easy to shred with a fork.
Can I use flour tortillas in this recipe?
While corn tortillas are used for the layers, flour tortillas are suggested for serving on the side or as a garnish.
What is the consistency of the red chili puree?
The puree should be smooth, made from blended dried or frozen red chiles.
How much cheese is needed for the entire dish?
The recipe suggests using 1 to 2 cups of shredded sharp cheddar cheese.
Do I need to grease the baking dish?
The recipe starts with a thin layer of sauce at the bottom of the dish, which helps prevent sticking.
Can I make the sauce ahead of time?
Yes, the red chili sauce can be prepared in advance and stored until you are ready to assemble the bake.
What makes this a New Mexico style dish?
The use of red chili sauce crafted from regional chiles and the layering technique are hallmark features of New Mexican cuisine.
Should the onions be cooked before adding them to the sauce?
The chopped onions are added to the reduced broth and simmered until soft as part of the sauce-making process.
Can I use garlic powder instead of fresh garlic?
While fresh chopped garlic is recommended for the best flavor, garlic powder can be used as a substitute if necessary.
How many layers does this casserole typically have?
You should repeat the layers of tortillas, chicken, sauce, and cheese until all your ingredients are used up.
Is the sauce spicy?
The spice level depends on the red chiles used, but the recipe is designed to have a rich and spicy profile.
What is the purpose of the cumin and oregano?
These spices provide the traditional earthy and herbal notes that complement the heat of the red chiles.
Should I let the casserole rest after baking?
Yes, letting the dish cool slightly after removing it from the oven helps the layers set for easier serving.