Mexico 
Christmas enchiladas are the signature dish of New Mexico's "Christmas style" tradition: ordering both red and green chile sauce at the same time, splitting the plate so both colors appear together. Red chile, made from dried New Mexico chiles, has a deep, earthy heat. Green chile, made from roasted fresh or frozen Hatch chiles, is brighter and more herbal. Together on a plate, they mirror the colors of the season and create a genuinely complex flavor that neither sauce achieves alone.
The tradition is tied to New Mexico's deep culinary identity, where red and green chile are staples at every meal year-round. At Christmas, ordering "Christmas" at any New Mexico restaurant or diner is a point of local pride. This recipe brings that tradition home: two scratch sauces, a simple chicken filling, and a baked finish that lets both chiles do their work.
What makes this version reliable is treating each sauce separately and never rushing the dried chile toast. The red sauce takes about 20 minutes of focused attention; the rest of the recipe is assembly. If you can find authentic New Mexico dried red chiles (not generic chile powder), the flavor difference is significant.
Equipment
Instructions
Tap each step to track your progress
- 1
Make the red chile sauce: If using whole dried pods, heat a dry skillet over medium heat and toast the pods for 30-45 seconds per side until they darken slightly and smell nutty. Do not let them scorch or the sauce will be bitter. Transfer to a blender with the warm broth and garlic. Blend on high for 90 seconds until smooth. If using chile powder, whisk it directly into the warm broth with the garlic, minced fine.
- 2
Strain the red chile sauce through a fine-mesh strainer into a small saucepan, pressing with the back of a spoon to extract as much liquid as possible. Add cumin, oregano, and salt. Simmer over low heat for 10 minutes until slightly thickened and the raw edge is gone. Taste and adjust salt. Set aside.
- 3
Make the green chile sauce: Heat the oil in a small saucepan over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the garlic and cumin and cook for 1 minute more. Add the chopped green chiles and broth, bring to a simmer, and cook for 8-10 minutes. Use an immersion blender or transfer carefully to a blender and puree until mostly smooth with some texture remaining. Season with salt. Set aside.
- 4
Preheat the oven to 375 degrees F (190 C). Lightly oil a 9x13 inch baking dish.
- 5
Mix the shredded chicken with 1/2 cup of the shredded cheddar, the diced onion, cumin, salt, and pepper in a bowl. The filling should be cohesive enough to roll without falling out.
- 6
Soften the tortillas: Heat a thin film of oil in a skillet over medium heat. Pass each tortilla through the hot oil for about 10 seconds per side until just pliable and slightly golden at the edges. Drain on paper towels. Alternatively, wrap in damp paper towels and microwave in batches of 4 for 30-40 seconds. The oil method gives better texture.
- 7
Fill and roll: Spoon about 3 tablespoons of chicken filling into the center of each tortilla. Roll tightly and place seam-side down in the baking dish. Line them up snugly so they hold their shape.
- 8
Sauce the enchiladas "Christmas style": Spoon the red chile sauce over one half of the enchiladas (left side or one end of the dish), then spoon the green chile sauce over the other half. Let the sauces meet and slightly overlap in the middle. Every enchilada should be fully sauced.
- 9
Scatter the remaining shredded cheddar evenly over the top of both sauces.
- 10
Bake uncovered at 375 F (190 C) for 20-25 minutes until the cheese is melted, bubbling at the edges, and lightly golden. The sauces should be just beginning to set and darken at the edges.
- 11
Rest for 5 minutes before serving. Garnish with finely diced white onion and serve immediately.
Tips & Tricks
Make both sauces a day ahead
The red and green chile sauces both deepen in flavor overnight. Making them the day before turns this into an easy assembly project on the day, and the sauces reheat quickly over low heat.
Toast whole dried chiles over chile powder whenever possible
Whole dried New Mexico red chile pods, toasted and blended fresh, produce a sauce with significantly more complexity than pre-ground chile powder. The powder is a reasonable substitute, but if you can source whole pods online or at a specialty grocer, use them.
Do not skip the oil-softening step
Microwave softening works in a pinch, but oil-softened tortillas have a slightly crisped exterior that holds up better to saucing and baking without going mushy. A 30-second dip per tortilla is worth the extra step.
Keep the sauces distinct
Resist the urge to mix the red and green sauces before saucing the dish. Part of the pleasure of "Christmas style" is tasting each sauce separately and then in combination at the middle. Ladle them cleanly to each half.
Use a sharp cheddar, not mild
Mild cheddar gets lost against the assertive chile sauces. Sharp or extra-sharp cheddar has enough flavor to hold its own. Monterey Jack is a softer alternative that melts more smoothly if you prefer a less pronounced cheese flavor.
Troubleshooting
My tortillas crack when I roll them
The tortillas were not softened long enough. Corn tortillas must be warmed and pliable before rolling or they split. Pass each one through hot oil for a full 10 seconds per side, or microwave until genuinely soft and flexible, not just warm.
The red chile sauce tastes bitter
The dried chiles were scorched during toasting. Even 30 seconds too long in a hot pan turns New Mexico red chile bitter and acidic. The toast should just darken the pods and release their fragrance, not char them. If your sauce is bitter, there is no fix; make a fresh batch with gentler heat.
The green chile sauce is too thin
Cook it longer before blending. Let it simmer an extra 5-10 minutes to reduce, or blend a small amount of the solids back into the sauce to thicken it without adding starch. The sauce should coat a spoon lightly, not run off immediately.
My enchiladas fall apart when I serve them
They were not rested long enough after baking. Five minutes of rest lets the cheese and sauce set slightly, making the enchiladas hold together when lifted. Using a wide fish spatula or two spatulas in tandem also helps.
The bottom of the dish is dry and the tortillas are sticking
Add a thin layer of red or green chile sauce to the bottom of the baking dish before placing the rolled enchiladas. This prevents sticking and adds another layer of flavor to the underside of the tortillas.
Variations
Cheese Only (Vegetarian)
Skip the chicken and fill each tortilla with a mixture of 2 cups shredded cheddar or Monterey Jack, 1/2 cup diced roasted green chiles, and 1/4 cup diced white onion. The filling will melt into the cheese and sauces during baking, giving you a rich, meltier result. Add `vegetarian:dietary` to any ordering considerations. This is a common New Mexico variation in its own right.
Beef Filling
Replace the chicken with 1 pound of ground beef browned with cumin, garlic powder, salt, and a tablespoon of red chile powder. Drain the fat well before filling. The beef version has a heartier, richer profile that holds up especially well against the red chile sauce.
Stacked (New Mexico Flat Style)
Instead of rolling, stack 3-4 tortillas per serving, layering filling and sauce between each one like a lasagna. Finish with both sauces on top and cheese. This is the more traditional New Mexico restaurant presentation and skips the rolling step entirely. One stack per person; bake individual portions in oven-safe bowls.
Dairy-Free Version
Use a dairy-free cheddar substitute (such as Violife or Miyoko's shreds) in both the filling and the topping. Most melt reasonably well at baking temperatures. The sauces are naturally dairy-free. The flavor difference is minor given the intensity of the chile sauces.
Serving & Gifting
Serve directly from the baking dish with a generous scatter of finely diced white onion over the top. Traditional New Mexico accompaniments include refried pinto beans and Spanish rice alongside the enchiladas. A cold Mexican lager or a margarita on the rocks cuts through the chile heat well. For a holiday table, garnish with a few sprigs of fresh cilantro to emphasize the red-and-green color contrast.
Storage & Freezing
Leftover enchiladas keep covered in the refrigerator for up to 3 days; reheat in a 350 F oven covered with foil for 15 minutes to avoid drying out the tortillas. The sauces can be made up to 5 days ahead and stored separately in the refrigerator, or frozen for up to 3 months. Assembled unbaked enchiladas freeze well: wrap the dish tightly, freeze for up to 2 months, and bake from frozen at 375 F covered for 40 minutes, then uncovered for 10 more.
Common Questions
What does "Christmas style" mean for enchiladas?
In New Mexico, ordering "Christmas style" means getting both red and green chile sauce on the same dish simultaneously. It has nothing to do with the holiday season specifically; it's a year-round term that became associated with the holiday because of the red-and-green colors. It's a point of identity for New Mexico cooks and restaurants.
Can I use canned green chiles for the green chile sauce?
Yes. Canned Hatch green chiles (Bueno or Hatch brand) work well and are a reliable substitute when fresh or frozen roasted chiles are unavailable. Drain them before using and taste the sauce for salt, as canned versions vary in sodium content. Avoid generic canned mild green chiles; they lack the flavor depth of true Hatch variety.
What is the difference between New Mexico red chile and regular chili powder?
New Mexico red chile powder is made from a single variety of dried red chile (typically Big Jim or similar Hatch varieties) and has a pure, earthy heat without added cumin, garlic, or other spices. Regular American chili powder is a spice blend. For this recipe, pure New Mexico red chile powder or whole pods gives a cleaner, more authentic result.
How spicy are these enchiladas?
New Mexico Hatch green chile ranges from mild to hot depending on the variety and the year's harvest. The red sauce made from dried New Mexico chiles is typically a medium heat. You can control the heat by choosing mild or hot canned green chiles and adjusting the amount used. The sauces as written produce a medium heat level that most adults find manageable.
Can I make this recipe ahead for a holiday gathering?
Fully assemble the enchiladas in the baking dish, cover tightly, and refrigerate up to 24 hours before baking. Add 5-7 minutes to the baking time if going straight from the refrigerator. The sauces can be made up to 5 days ahead. This makes the recipe practical for Christmas dinner when oven space and timing are at a premium.
Do christmas enchiladas have to use corn tortillas?
Flour tortillas are not traditional for New Mexico-style enchiladas and become gummy when baked under sauce. Corn tortillas hold their texture much better. Use 6-inch corn tortillas; if your store only carries larger ones, you can still roll them but will get fewer per dish.
