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Green Hatch Chile Chicken Enchiladas

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Velvety corn tortillas filled with tender shredded chicken, drenched in a smoky, emerald-green Hatch chile sauce, and topped with melty Monterey Jack cheese for a comforting and flavorful meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1 lb fresh or frozen Hatch green chiles, roasted, peeled, and chopped (or mild poblano chiles as substitute)
  • 2 cups chicken broth
  • 1 small onion, chopped
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • Salt to taste
  • 10–12 corn tortillas, softened
  • 2 cups Monterey Jack cheese, shredded
  • Optional garnishes: chopped cilantro, sliced green onions, sour cream

Instructions

  1. Roast fresh Hatch chiles over an open flame or under the broiler until skin is charred (about 10 minutes), turning occasionally. Place in a sealed bowl or plastic bag for 10 minutes to steam, then peel, seed, and chop coarsely. Thaw or drain frozen/canned chiles if used.
  2. In a medium saucepan, heat olive oil over medium heat. Sauté chopped onion and garlic until softened (about 5 minutes). Add roasted Hatch chiles, chicken broth, oregano, and salt. Simmer for 10 minutes, stirring occasionally.
  3. Transfer mixture to a blender or use an immersion blender to puree until smooth but slightly textured. Return sauce to saucepan and keep warm on low heat.
  4. In a large skillet, sauté chopped onion and garlic until translucent (about 4 minutes). Add shredded chicken, cumin, salt, and pepper. Cook for 3-4 minutes until heated through. Remove from heat.
  5. Warm tortillas in a dry skillet or wrapped in a damp cloth in the microwave for 30 seconds to prevent cracking.
  6. Preheat oven to 375°F (190°C). Pour about 1 cup of green chile sauce into the bottom of a 9×13 inch baking dish.
  7. Fill each tortilla with 2-3 tablespoons of chicken filling and a sprinkle of shredded Monterey Jack cheese. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  8. Pour remaining green chile sauce evenly over enchiladas. Sprinkle remaining Monterey Jack cheese on top. Cover with foil and bake for 20 minutes.
  9. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and lightly golden. Watch carefully to avoid burning cheese.
  10. Let enchiladas rest for 5 minutes before serving. Garnish with cilantro, green onions, or sour cream if desired.

Notes

Roasting Hatch chiles is essential for smoky flavor. Warm tortillas before rolling to prevent tearing. Adjust sauce thickness by simmering longer or adding broth. Let enchiladas rest after baking for better texture. Use Monterey Jack cheese for best melt and mild flavor. Can substitute poblano chiles if Hatch unavailable. For dairy-free, use plant-based melting cheese. Can prepare ahead and refrigerate before baking.

Nutrition

Keywords: Green Hatch chile chicken enchiladas, homemade enchiladas, Monterey Jack cheese, Hatch chile sauce, easy enchiladas, Mexican-inspired, comfort food

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