Chimayo Chicken Enchiladas Recipe

Chimayo Chicken Enchiladas

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  • 1.5 lbs chicken(roasted and shredded)
  • 2 cups monterey jack cheese
  • 1/2 cup heavy cream
  • 3 cloves garlic
  • 2 cups Chimayo red chilis
  • 1/2 cup mayonaisse
  • 1/2 cup plain yogurt
  • 1/4 cup olive oil
  • 1/4 cup flour
  • 2 tsp cumin
  • corn tortillas

How to make Chimayo Chicken Enchiladas

For Enchiladas:
  1. Mix chicken, 1 clove of garlic, cumin, cream and 1 cup of cheese in a bowl
  2. Heat tortillas on a nonstick skillet over low-medium heat
  3. Fill tortillas with chicken mixture and roll
  4. Place enchiladas in a baking dish and cover with remaining cheese
  5. Bake at 350F for 35 minutes.
For White Sauce:
  1. Mix mayonnaise and yogurt
  2. Chill
  3. Drizzle over enchiladas immediately before serving
For Red Sauce:
  1. Process chili pods in food processor
  2. Make a roux using olive oil and flour
  3. Add chili puree and remaining garlic to rue and thin with water until desired consistency is acheived
  4. Drizzle over enchiladas immediately before serving
Question from the Chef

“On a scale of 1 to 10, how hot do you like your enchiladas?”

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