Print

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

Hatch Green Chile Chicken Enchiladas - featured image
Print Recipe

These Hatch Green Chile Chicken Enchiladas feature a smoky, mildly spicy chicken filling paired with a tangy roasted tomatillo sauce, perfect for a quick and comforting Southwestern meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup roasted Hatch green chiles, diced (fresh or canned)
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 pound tomatillos, husked and rinsed (about 6 medium)
  • 1 small white onion, quartered
  • 2 cloves garlic
  • 1 jalapeño pepper, stemmed (optional)
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • 10–12 corn tortillas (fresh or lightly toasted)
  • 1 cup shredded Monterey Jack or Chihuahua cheese for topping
  • Cooking oil (vegetable or canola) for softening tortillas

Instructions

  1. Preheat oven to 425°F (220°C). Place tomatillos, quartered onion, garlic cloves, and jalapeño pepper on a baking sheet. Roast for 15-18 minutes until tomatillos are soft and slightly charred. Let cool slightly.
  2. Transfer roasted vegetables to a blender. Add fresh cilantro, lime juice, and salt. Blend until smooth but slightly textured. Thin with water if too thick. Set aside.
  3. In a large skillet over medium heat, sauté diced onion and minced garlic in 1 tablespoon oil until translucent, about 3-4 minutes.
  4. Add shredded chicken, diced Hatch green chiles, ground cumin, salt, and pepper. Stir and warm through for 5 minutes. Remove from heat and stir in chopped cilantro and 1 cup Monterey Jack cheese. Mix well.
  5. In a separate skillet, heat a small amount of oil over medium heat. Lightly fry each corn tortilla for 15-20 seconds per side until pliable. Drain on paper towels.
  6. Preheat oven to 375°F (190°C). Spread a thin layer of roasted tomatillo sauce on the bottom of a baking dish.
  7. Spoon 2-3 tablespoons of chicken filling onto each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with all tortillas.
  8. Pour remaining tomatillo sauce evenly over enchiladas. Sprinkle remaining shredded cheese on top.
  9. Bake uncovered for 20 minutes until cheese is melted and bubbly and sauce is heated through. Watch to prevent burning.
  10. Let enchiladas rest for 5 minutes before serving to allow flavors to meld and sauce to thicken.

Notes

Roast tomatillos and chiles to bring out smoky depth. Soften tortillas by lightly frying or warming with a damp towel to prevent cracking. Spread sauce on baking dish bottom to prevent sticking. Use Monterey Jack or Chihuahua cheese for best melt and flavor. Avoid overfilling tortillas to prevent tearing. Let enchiladas rest after baking for better sauce consistency.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, roasted tomatillo sauce, Southwestern, easy dinner, gluten-free, spicy chicken

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