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Flavorful Hatch Green Chile Chicken Enchiladas Recipe with Easy Roasted Tomatillo Sauce

Hatch green chile chicken enchiladas - featured image
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These Hatch green chile chicken enchiladas feature tender shredded chicken and a smoky, tangy roasted tomatillo sauce, perfect for a quick and flavorful weeknight dinner.

Ingredients

Scale
  • 2 large chicken breasts (about 1 to 1.5 lbs), boneless and skinless
  • 2 cups low-sodium chicken broth
  • 1/2 cup diced Hatch green chile, roasted and chopped (canned works if fresh isn’t available)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 8–10 medium tomatillos, husked and rinsed
  • 2–3 Hatch green chiles, roasted and peeled
  • 1 medium white onion, quartered
  • 3 cloves garlic, unpeeled
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • Salt, to taste
  • 12 small corn tortillas (about 6 inches diameter)
  • 2 cups shredded Monterey Jack or Chihuahua cheese
  • 1/2 cup sour cream or Mexican crema (optional, for serving)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Poach the chicken: Place chicken breasts in a large pot with 2 cups chicken broth. Bring to a gentle simmer over medium heat, reduce to low, cover, and poach for about 15 minutes or until internal temperature reaches 165°F (74°C). Remove chicken and let cool slightly, reserving broth.
  2. Shred the chicken into bite-sized pieces using two forks or hands. Set aside.
  3. Prepare the filling: In a skillet over medium heat, sauté chopped onion and minced garlic until soft and fragrant (about 3-4 minutes). Add diced Hatch green chile and cumin, cook for another 2 minutes. Stir in shredded chicken and 1/4 cup of reserved broth to keep moist. Season with salt and pepper. Remove from heat.
  4. Roast the tomatillos and chiles: Preheat oven to 425°F (220°C). Arrange tomatillos, quartered onion, and unpeeled garlic cloves on a baking sheet. Roast for 15-20 minutes until slightly charred and softened. Add roasted Hatch green chiles during last 5 minutes to warm and blister.
  5. Make the tomatillo sauce: Peel garlic cloves. Transfer tomatillos, onion, peeled garlic, and roasted chiles to a blender. Add cilantro, lime juice, and salt. Blend until smooth and creamy. Adjust salt or lime juice to taste.
  6. Warm the tortillas: Heat a skillet over medium-high heat. Lightly warm each corn tortilla about 15 seconds per side until pliable. Wrap in a clean kitchen towel to keep warm.
  7. Assemble the enchiladas: Preheat oven to 375°F (190°C). Spread a thin layer of tomatillo sauce on the bottom of a 9×13-inch baking dish. Dip each tortilla briefly in sauce, spoon about 1/4 cup chicken filling down center, sprinkle with cheese, roll up, and place seam side down in dish. Repeat for all tortillas.
  8. Top and bake: Pour remaining tomatillo sauce evenly over enchiladas. Sprinkle remaining cheese on top. Bake uncovered for 20-25 minutes until cheese is melted and bubbly and edges crisp slightly.
  9. Garnish and serve: Let enchiladas rest 5 minutes before serving. Garnish with chopped cilantro and a dollop of sour cream or crema if desired.

Notes

Warm tortillas before filling and dip in sauce to prevent cracking. Roast garlic unpeeled to mellow flavor. Use fresh Hatch chiles when in season or canned off-season. For dairy-free, substitute sour cream with coconut yogurt or avocado crema and use vegan cheese. Watch cheese while baking to avoid over-browning; cover loosely with foil if needed.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, roasted tomatillo sauce, easy dinner, Mexican recipe, weeknight meal, gluten-free, dairy-free option

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