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This Hatch green chile enchilada recipe is my go-to when I want to bring true New Mexican flavors to the table without compromising on ease. The earthy sweetness and subtle smokiness of Hatch chiles transform simple chicken enchiladas into a dish that feels both comforting and celebratory. It is the kind of meal that disappears quickly at family gatherings, with everyone hoping for seconds.
I first made this dish after a trip to New Mexico, and since then it has become my signature meal for guests. The roasted chiles make the kitchen smell incredible and the first bite always brings a smile.
Ingredients
- Corn tortillas: white corn gives authentic texture and holds filling well
- Cooked shredded chicken: rotisserie saves time and stays tender
- Roasted Hatch green chiles: peeled and chopped for signature flavor
- Shredded cheese: Monterey Jack and sharp cheddar blend melts beautifully
- Red enchilada sauce: or homemade green chile sauce to tie flavors together
- Mexican crema or sour cream: adds creaminess and cools the spice
- Chopped white onion: builds flavor in the filling
- Garlic: minced for depth and aroma
- Fresh cilantro: for bright garnish
- Olive oil: for sautéing and roasting richness
- Salt and freshly ground black pepper: to balance flavors
Choose fresh Hatch chiles in season or high quality frozen roasted ones when not available. Opt for block cheese and shred it yourself for better melting.
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a skillet over medium heat. Add chopped onions and cook until translucent, about five minutes, stirring often. Add minced garlic and cook for one minute until fragrant without browning.
- Roast and Prepare the Hatch Chiles:
- Place fresh Hatch chiles on a lined baking sheet in a 400 degree oven for about twenty five minutes, turning once. The skins should blister and char. Transfer to a covered bowl to steam for fifteen minutes before peeling. Remove stems and seeds, then chop.
- Create the Filling Mixture:
- In a large bowl combine shredded chicken, roasted chiles, half the cheese, and the sautéed onion mixture. Season generously with salt and pepper, tasting to adjust balance.
- Soften the Tortillas:
- Warm tortillas in a dry skillet for ten to fifteen seconds per side until pliable or wrap in a damp towel and microwave for thirty seconds. This prevents cracking when rolled.
- Assemble the Enchiladas:
- Spread a thin layer of sauce in a baking dish. Place filling along one edge of each tortilla, roll tightly, and arrange seam side down. Top with remaining sauce and cheese.
- Bake to Golden Perfection:
- Cover with foil and bake at 350 degrees for twenty minutes. Remove foil and bake ten to fifteen minutes more until bubbly and lightly golden. Rest five minutes before serving.
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My favorite part of making these is the moment I peel the roasted chiles. The aroma instantly takes me back to a farmers market in Hatch, New Mexico, where vendors roasted bushels of chiles over open flames.
Storage Tips
Refrigerate leftovers within two hours and store up to four days. Wrap tightly to prevent drying. Freeze portions in double wrapping for up to three months. Reheat in the oven covered with foil or in the microwave with a damp paper towel.
Ingredient Substitutions
For a vegetarian option use black beans instead of chicken. Swap in Oaxaca or queso fresco for different cheese character. Whole wheat tortillas add more fiber while flour tortillas give a softer bite.
Serving Suggestions
Serve with Mexican street corn, cilantro lime rice, or refried black beans. For lighter fare, place enchiladas over crisp lettuce and top with avocado crema or pickled onions. A cold agua fresca or light Mexican lager pairs perfectly.
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Cultural Note
Hatch chiles are grown exclusively in New Mexico’s Hatch Valley and celebrated with an annual harvest festival. Their flavor is so unique that chefs worldwide seek them out for authentic Southwestern dishes.
Frequently Asked Questions About Recipes
- → Can I use canned Hatch chiles instead of fresh?
Yes, canned or jarred Hatch chiles are a great substitute. Drain them well and consider adding a touch of smoked paprika to enhance their flavor.
- → What cheese works best for these enchiladas?
A blend of Monterey Jack and sharp cheddar melts beautifully, but Oaxaca or pepper jack can add authenticity or extra spice.
- → How can I make this dish vegetarian?
Replace the chicken with black beans or sautéed vegetables while keeping the same flavorful chile and cheese combination.
- → Can I prepare these enchiladas ahead of time?
Yes, assemble them up to 24 hours in advance and refrigerate. Bake just before serving for best texture and flavor.
- → What is the best way to reheat leftovers?
Cover with foil and bake at 350°F until heated through, or microwave in short intervals covered with a damp paper towel.