Print

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

hatch green chile chicken enchiladas - featured image
Print Recipe

A quick and tasty Hatch green chile chicken enchiladas recipe featuring a smoky, tangy roasted tomatillo sauce. Perfect for weeknight dinners with a balance of creamy, cheesy filling and moderate heat.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 (4 oz) can Hatch green chiles, diced
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 8–10 corn tortillas (fresh or store-bought, lightly warmed)
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 lb fresh tomatillos, husked and rinsed
  • 1 small jalapeño, seeded
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup diced white onion
  • 2 cloves garlic
  • Juice of 1 lime
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • Optional garnishes: fresh cilantro leaves, diced avocado, crumbled queso fresco or cotija cheese, sour cream or Mexican crema

Instructions

  1. Preheat oven to 425°F (220°C). Place husked tomatillos and jalapeño on a baking sheet, drizzle with olive oil, and roast for 15-20 minutes, turning halfway until slightly charred and softened.
  2. Transfer roasted tomatillos and jalapeño to a blender. Add diced onion, garlic, cilantro, lime juice, salt, and pepper. Blend until smooth but vibrant green. Set aside.
  3. In a skillet over medium heat, sauté diced onions with a splash of oil until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Stir in shredded chicken and diced Hatch green chiles. Cook until warmed through, 3-5 minutes. Remove from heat.
  5. Transfer chicken mixture to a bowl and stir in half of the shredded Monterey Jack and cheddar cheese.
  6. Lightly warm tortillas in a dry skillet or microwave wrapped in a damp towel to prevent cracking.
  7. Spread a thin layer of roasted tomatillo sauce on the bottom of a 9×13 inch baking dish. Spoon about 1/4 cup of chicken filling into each tortilla, roll tightly, and place seam-side down in the dish.
  8. Pour remaining tomatillo sauce evenly over rolled tortillas. Sprinkle remaining shredded cheese on top.
  9. Bake at 375°F (190°C) for 20-25 minutes until cheese is bubbly and lightly golden.
  10. Let enchiladas rest a few minutes before serving. Garnish with fresh cilantro, diced avocado, or sour cream as desired.

Notes

Warm tortillas before rolling to prevent cracking. Roast tomatillos until slightly charred for best flavor. Do not overstuff enchiladas to avoid tearing. Bake until cheese bubbles and edges brown slightly. Can be assembled ahead and refrigerated or frozen before baking.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, roasted tomatillo sauce, quick dinner, easy enchiladas, Mexican, weeknight meal

Find it online: https://jodierecipes.com/flavorful-hatch-green-chile-chicken-enchiladas-recipe-with-easy-roasted-tomatillo-sauce/