New Mexico Style Green Chile Enchiladas

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A defining dish of New Mexican home cooking, these enchiladas showcase fire-roasted Hatch green chiles simmered into a bright, smoky sauce that coats tender corn tortillas and melted cheese. The trick is briefly dipping each tortilla in the warm sauce before frying, which keeps them pliable and infuses chile flavor into every layer. Top with a fried egg for a true Santa Fe breakfast plate.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 11 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 4 gSugar
• 22 gProtein
• 720 mgSodium
• 380 mgPotassium
• 385 mgCalcium
• 2.6 mgIron
• 38 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the green chile sauce

• 2 tablespoons vegetable oil
• 1/2 cup diced white onion
• 3 cloves garlic, minced
• 2 cups roasted, peeled, and chopped Hatch green chiles (fresh or frozen)
• 1 cup low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon kosher salt

For the enchiladas

• 12 corn tortillas
• 1/2 cup vegetable oil, for frying tortillas
• 3 cups shredded sharp cheddar and Monterey Jack cheese (mixed)
• 1/2 cup diced white onion
• 1/4 cup chopped fresh cilantro

Optional topping

• 4 large eggs
• Crumbled queso fresco or cotija

Directions

1. Make the sauce: Heat 2 tablespoons oil in a saucepan over medium heat, add onion and cook until soft, about 4 minutes. Stir in garlic and cook 30 seconds, then add green chiles, broth, cumin, oregano, and salt. Simmer 8 to 10 minutes until slightly thickened; mash lightly with a potato masher to keep some texture.
2. Warm the tortillas: Wrap tortillas in a damp paper towel and microwave 45 seconds, or heat on a dry skillet 10 seconds per side so they bend without cracking.
3. Dip and fry: Pour most of the green chile sauce into a shallow bowl, leaving about 1/2 cup in the pan. Dip each tortilla briefly in the sauce to coat, then quickly fry in 1/4 inch of hot oil (375 F) for 5 to 8 seconds per side until just puffed. Drain on paper towels.
4. Assemble: Preheat oven to 375 F. Spread a thin layer of sauce in a 9×13 baking dish. Place a fried tortilla in the dish, sprinkle with 1/4 cup cheese and a teaspoon of onion, then roll or stack. Repeat, arranging 12 enchiladas snugly in two rows.
5. Top and bake: Spoon the remaining 1/2 cup sauce over the top and sprinkle with any leftover cheese. Bake uncovered 12 to 15 minutes until cheese is fully melted and bubbling at the edges.
6. Finish and serve: If using eggs, fry them sunny-side up while the enchiladas bake. Top each portion with cilantro, diced onion, crumbled queso fresco, and a fried egg if desired. Serve immediately with extra sauce on the side.

Cook’s Notes

• Use genuine Hatch chiles when in season (late August to September); frozen fire-roasted chiles are an excellent year-round substitute and taste better than canned.
• For an authentic New Mexico presentation, stack the tortillas in layers of three (called stacked or flat enchiladas) instead of rolling them, cutting each portion into neat squares.
• Add 1 to 2 cups shredded poached chicken to the filling to turn this into a heartier main course.
• Always warm tortillas before dipping so they do not crack; cold tortillas will split and leak cheese during baking.
• Serve with pinto beans, Spanish rice, and a squeeze of lime for a complete traditional plate.

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