For the Enchilada Sauce:
4 cups water
8 New Mexican Chiles
2 Tbl Garlic Extra Virgin Olive Oil
1 small onion, chopped
1 garlic clove, minced
1 Tbl New Mexico Chile Powder
1 Tbl Mojave Garlic Pepper
1 heaping tsp Mexican Oregano Leaf
1 tsp honey
For the Enchiladas:
Shredded rotisserie chicken (about 2 cups)
2 cups shredded cheddar jack cheese

We love the convenience of a rotisserie chicken – especially when it’s paired with a batch of homemade enchilada sauce. New Mexico Chiles blitz together with Mexican Oregano and Mojave Garlic Pepper to make a versatile red sauce that’s wonderful for these enchiladas and so much more. It’s a great start to a tortilla soup or for making a pot of rice. Both would be perfect alongside these enchiladas!

This enchilada sauce is part of our Chile & Salsa Masterclass led by Jim Boitnott. Jim is a student of all things capsicum and is a world of information when it comes to sorting out the heat and flavors in the world of chiles.


1.Bring 4 cups water to a boil. Remove from heat, and add the dried New Mexico Chiles. Steep the chiles for 20 minutes.
2.Heat a skillet over medium heat and add in the Garlic Extra Virgin Olive Oil. Saute the onion and garlic until softened. Add in the New Mexico Chile Powder, Mojave Garlic Pepper and Mexican Oregano. Saute for one minute.
3.Move the onion mixture, steeped New Mexico Chiles, 3/4 cup of the steeping water and honey to a blender. Blend until the sauce is smooth and thick. Add in Tablespoonfuls of steeping water if the mixture is too thick. Taste and adjust with salt if needed.
4.Preheat oven to 350°F. Spray a 9X13 pan with nonstick spray. Spread 1 cup Enchilada Sauce in the bottom of the pan.
5.The corn tortillas need to be warmed before assembling. You can microwave them in a wet paper towel for 1-2 minutes. We prefer to cook the tortillas for a few minutes in a skillet in a little oil - just until they blister and air pockets form.
6.To assemble the enchiladas, dip a tortilla in enchilada sauce, spoon chicken in the center, roll the tortilla and lay seam side down in the prepared pan on top of the sauce. Repeat with the remaining tortillas. Reserve any leftover chicken.
7.Cover the enchiladas with sauce. Cover the pan tightly with foil. Bake for 15 minutes. Remove the foil and add the cheese. Return the foil and bake for an additional 10 minutes. Serve with sour cream, avocado, shredded iceberg lettuce and diced tomatoes.

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