Hatch Green Chile Enchiladas (Printable Recipe)
Savory enchiladas with roasted Hatch chiles, tender chicken, and melted cheese for bold Southwestern flavor.
# Ingredients You'll Need:
→ For the Enchiladas
01 -
12 corn tortillas, preferably white corn
02 -
2 cups cooked and shredded chicken
03 -
1.5 cups roasted Hatch green chiles, peeled and chopped
04 -
2 cups shredded cheese, Monterey Jack and sharp cheddar blend
05 -
1 can (10 oz) red enchilada sauce or homemade green chile sauce
06 -
1 cup Mexican crema or sour cream
07 -
0.5 cup chopped white onion
08 -
2 cloves garlic, minced
09 -
Fresh cilantro for garnish
10 -
Olive oil for cooking
11 -
Salt and freshly ground black pepper to taste
# Steps to Follow:
01 -
Preheat oven to 400°F and line a baking sheet with parchment. Roast chiles for 20–25 minutes until skins blister, turning once. Steam in a covered bowl for 15 minutes before peeling.
02 -
Heat olive oil in a skillet over medium heat. Sauté onions for 5 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
03 -
Peel and seed cooled chiles, then chop. In a bowl, mix chicken, chiles, half the cheese, and onion mixture. Season with salt and pepper to taste.
04 -
Heat tortillas in a dry skillet for 10–15 seconds per side or microwave wrapped in damp paper towels for 30 seconds until pliable.
05 -
Reduce oven to 350°F. Spread sauce in a 9×13-inch dish. Fill tortillas with 2–3 tablespoons filling, roll, and place seam-side down. Cover with remaining sauce and cheese.
06 -
Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes more until cheese is bubbly and golden. Rest 5 minutes before serving.
# Extra Tips:
01 -
Pre-roasted frozen Hatch chiles can save time and still deliver excellent flavor.
02 -
Warm tortillas before rolling to prevent cracking.
03 -
Let enchiladas rest before serving to help flavors meld.