Cheesy Green Chili New Mexican Enchiladas

My go-to order at Mexican restaurants is always the wonderful enchilada with its saucy, cheesy, meaty rolled up goodness. This recipe combines that wonderful Tex-Mex Classic with a little flair of the delicious and addicting New Mexican Green Chili. You’ll need a healthy amount of it so find yourself a big jar. And make sure they’re from New Mexico. 

This recipe makes 5 or 6 thick Enchiladas and you’ll need a baking dish, a skillet for sautéing, another for heating up the tortillas, and a bowl for mixing up all your ingredients before filling them Enchiladas.
I’ve used Pulled Pork, Mexican Chicken, Grilled Chicken, and even Elk Meatballs as the meat. You can’t go wrong.

• Your Choice of Meat

• 1 1/2 Cups Cheddar Cheese shredded

• 1 Cup Pepperjack Cheese shredded

• 1/2 Red Bell Pepper finely chopped

• 1/2 Green Bell Pepper finely chopped

• 2 Jalapeño seeded and finely chopped

• 1/4 Yellow Onion finely chopped

• 1/4 Cup Cilantro finely chopped

• 3 Large Garlic finely diced

• 8-10 oz Hatch Green Chilis

• 1/4 Tsp Chili Powder

• 1/4 Tsp Smoked Paprika

• 1/4 Tsp Paprika

• 1/4 Tsp Onion Powder

• 1/2 Tsp Ground Cumin

• 1/2 Tsp Garlic Powder

• Shakes Cayenne Pepper

• Shakes Dried Oregano

• Shakes Ancho Cili Powder

• Shakes Spices

• Salt and Pepper

• 1/4 of a Lime juice

• 1/4 Cup Green Chile Enchilada Sauce

• Tortillas

• 2 Tbsps Butter

• Olive Oil

• Verde Hot Sauce

• Sour Cream for garnish

1. There’s a lot of prep for this recipe so get your mis en place on.

2. Melt the 2 Tbsps of Butter in the sauté skillet just below medium heat before throwing in the Onion and all the Peppers. Once they’re softened after a few minutes and some stirring, throw in the Garlic. Minutes after that, sprinkle the Peppers, Onions, and Garlic with the Chili Powder and all the other Spices listed.

3. Stir all of that together and let the Spices explode with aroma before also pouring in the Hatch Green Chilis and pouring a bit of the Green Chili Enchilada Sauce into the skillet. Mix all that together as well before turning off the heat.

4. In a large bowl pour in the Pepper and Onion mixture along with about a quarter of the Cheese, more Green Chili Enchilada Sauce, Lime Juice, a pinch or so of Cilantro, a few dashes of Verde Hot Sauce, and more Spices of choice. Mix it all together very well.

5. It’s time to make the Tortillas! First though, heat the oven to 350°. Now, grease your Casserole dish before pouring a small layer of Green Chili Sauce on the bottom of it.

6. Next, heat a small amount of Olive Oil in a small skillet and place the Tortillas in the Oil, one at a time, for about 10 seconds per side. After lightly frying each one, put ‘em on a plate and spoon a healthy and heaping amount of the enchilada stuffing onto each one.

7. After filling those Tortillas one at a time, roll them up and place them in the Green Chili lined baking dish seam side down.

8. When the baking dish is full of the delicious rolled up enchiladas, pour another healthy amount of Green Chili Enchilada Sauce over everything. Finish it all up with the rest of the Cheese and a sprinkling of whatever Spices you desire.

9. Bake that batch for 20 minutes and then let it stand for 10 before diving head first in.