Embark on a culinary journey to the heart of New Mexico with our tantalizing Red Chile Chicken Enchilada Casserole, a dish that captures the essence of this vibrant region's rich culinary heritage. This delectable casserole boasts layers of tender chicken smothered in a savory red chile sauce, nestled between layers of soft corn tortillas, and topped with a blanket of melted cheese. Each bite is an explosion of flavors, with the slight spiciness of the red chile sauce perfectly balanced by the rich and creamy cheese, all wrapped in the comforting embrace of the tortillas. But that's not all, as we also present a vegetarian version of this classic dish, catering to diverse dietary preferences. Our Vegetarian Red Chile Enchilada Casserole offers a hearty and flavorful alternative, featuring a delectable filling of sautéed vegetables, black beans, and corn, enveloped in the same irresistible combination of tortillas, red chile sauce, and melted cheese. Both versions of this New Mexican classic are sure to tantalize your taste buds and transport you to the Land of Enchantment with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
NEW MEXICO RED CHILE CHICKEN ENCHILADA CASSEROLE
The wonderful cultures that are home to my native New Mexico fill the kitchen with mouthwatering spicy dishes. This is a twist on an all time favorite usually made with Green Chile. The Red Chile most often used in NM cooking is a ripened Green Chile! (although there are many others used as well..) The flavor is sublime and sometimes hotter than the green. The preparation for this dish is the same as with Green Chile, but you are making a red enchilada sauce. This dish offers the heart of NM food it is delicious, inexpensive, expedient as you can use leftovers, or fresh, and layer the sauce, corn tortillas, and cheese as you would lasagna. Don't forget to make a big pot of Pinto beans on the side!! Garnish with Chopped Roma Tomatoes lettuce and raw onion, and sour cream if you like that too.
Provided by KatrinaRadia
Categories Chicken
Time 1h15m
Yield 1 Casserole, 6 serving(s)
Number Of Ingredients 14
Steps:
- At least ½ Leftover Rotisserie Chicken/ Whole pieces / Breasts boiled in water to cover,.
- Drain, reserve liquid, set aside to cool then bone, skin and chop.
- Reduce the remaining broth to about 1 1/2 cups or so while chopping this stuff:.
- ½ as much yellow onion as you have chicken. About 2 cups of Red Chile Puree, either from dried Red Chiles dehydrated and blended to a puree, or look in your grocers freezer section. Hot or mild your preference.
- Throw it all in the broth with 1 teaspoons Oregano, 1 tsp Cumin, 1 Tlbs chopped garlic. Simmer til onion is soft, if it's still watery stir about ¼ cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken. Once the stew is a satisfying thickness you can layer it as you would lasagna *using 1cup shredded sharp cheddar cheese or more if you're a cheese hound like me. 9 - 12 White or Yellow corn tortillas use any stale taco shells you might have. Tom with Cheese and bake at 350 until done.
- * if you just want some awesome Red Chile Chicken Stew, add par boiled chopped to bite size potatoes in at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla.
TRADITIONAL NEW MEXICO RED CHILE CHEESE "STACKED" ENCHILADAS
Steps:
- Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
- To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
- Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.
NEW MEXICO GREEN CHILE CHICKEN ENCHILADA CASSEROLE
Everyone begs me to make this. As a native New Mexican I love our Hatch NM Green Chile home grown, in the fall around State Fair time you can smell it being roasted all over the state. This dish offers the heart of NM food it is delicious, inexpensive, expedient as you can use leftovers, or fresh, and layer the sauce, corn tortillas, and cheese as you would lasagna. Garnish with Chopped Roma Tomatoes lettuce, raw onion, and sour cream if you like that too.
Provided by KatrinaRadia
Categories Chicken
Time 1h15m
Yield 1 Casserole, 6 serving(s)
Number Of Ingredients 15
Steps:
- Prep 30 minutes bake 45 minutes, Homemade Chicken Stock 1 ½ hours You can make this stew and freeze it. Thaw, layer and bake, as Corn Tortillas don't freeze well in the dish, they become grainy.
- Use at least ½ Leftover Rotisserie Chicken/ Raw whole pieces / or breasts boiled in water to cover, until done and broth has a good color, I use my pasta cooker with strainer, but any large heavy pot will do.
- Drain, reserve liquid, set chicken aside to cool.
- Reduce the remaining broth to about 2 cups or so while chopping this stuff: boned and skinned chicken, ½ as much yellow onion as you have chicken, same amount of Green Chile as Chicken, hot medium or mild "as you like".
- Throw it all in the broth with Oregano, Cumin, chopped garlic, stewed Mexican or stewed tomatoes. Simmer til onion is soft, if it's watery stir about ¼ cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken.
- Taste and add salt til it is yummy.
- Once the stew is a satisfying thickness you can layer * using shredded sharp cheddar cheese, White/Yellow corn tortillas/and any stale taco shells you might have. Finish with Cheese and bake at 350 until bubbly and done. Let it rest for 20 minutes to firm up before serving.
- *If you just want some awesome green Chile Stew, add par boiled chopped to bite size potatoes at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla.
- This is my Husband's favorite dish. I sure hope you like it too!
NEW MEXICO-STYLE RED CHILE ENCHILADAS
Most New Mexicans don't roll their enchiladas. This is certainly a less time consuming way of making them with the same great results. Sometimes they even add a fried egg on top of each serving. You may add additional meat, cheese or vegetables if you desire. Just remember to bake as soon as assembled because they get soggy if they sit too long. Prep time does not include making the chile sauce.
Provided by Miss Annie
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Oil a 9-inch square baking dish.
- Dip tortillas in the red chile sauce, to make pliable, and place 4 on the bottom of the dish.
- Sprinkle with 1/4 cup onions.
- Sprinkle with 1/3 of the cheese.
- Repeat layers 2 more times, ending with cheese.
- Bake at 350ºF.
- for 30 minutes, or until hot and the cheese is golden.
Nutrition Facts : Calories 169, Fat 2.1, SaturatedFat 0.3, Sodium 33.6, Carbohydrate 34.9, Fiber 5, Sugar 1.9, Protein 4.4
NEW MEXICO STYLE CHILI CHICKEN CASSEROLE
This is an easy to make tasty dish that I clipped from my local newspaper. I especially like that it can be prepared a day ahead.
Provided by Chris from Kansas
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Coat a 9x13 dish with cooking spray.
- In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
- Bring to a boil, stirring constantly.
- Remove from heat.
- Spread 1 cup mixture in the dish.
- Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
- Repeat layers, ending with cheese.
- Spread remaining soup mixture over cheese.
- Bake 30 minutes or until bubbly.
- Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.
Nutrition Facts : Calories 453.9, Fat 16.9, SaturatedFat 6.3, Cholesterol 80.8, Sodium 1104.3, Carbohydrate 39.8, Fiber 4.6, Sugar 3.6, Protein 35.9
Tips:
- Prep the Ingredients: Before starting, ensure all ingredients are prepped and measured. Chop the vegetables, shred the chicken, and grate the cheese.
- Use Fresh Ingredients: The fresher the ingredients, the better the flavor. Opt for ripe tomatoes, crisp bell peppers, and aromatic onions.
- Choose Quality Red Chile Sauce: The red chile sauce is crucial for this dish. Select a flavorful sauce with a bit of heat.
- Don't Overcook the Chicken: Chicken should be cooked through but not dry. Overcooking can make it tough.
- Layer Wisely: When assembling the casserole, layer the ingredients evenly to ensure each bite is packed with flavor.
- Bake Until Golden Brown: Bake the casserole until the top is golden brown and bubbly. This indicates that the cheese has melted and the casserole is cooked through.
- Garnish Before Serving: Before serving, sprinkle some fresh cilantro, sliced avocado, or diced tomatoes on top for an extra pop of flavor and color.
Conclusion:
This New Mexico Red Chile Chicken Enchilada Casserole is a hearty and flavorful dish that combines the classic flavors of Mexican cuisine with the unique spice of New Mexico red chile sauce. It's perfect for a weeknight dinner or a weekend gathering. With its layers of tender chicken, savory red chile sauce, and melted cheese, this casserole is sure to be a hit with everyone at the table. To enhance your culinary experience, choose high-quality ingredients, prepare them with care, and follow the recipe steps precisely. Experiment with different toppings and garnishes to customize the dish to your taste preferences. Whether you serve it as a main course or a side dish, this New Mexico Red Chile Chicken Enchilada Casserole is a delicious and satisfying meal that will leave you craving for more.
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