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Spicy Green Chile Chicken Enchiladas with Easy Homemade Hatch Sauce

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These enchiladas feature tender shredded chicken, melty Monterey Jack cheese, and a smoky, spicy homemade Hatch green chile sauce. Perfectly balanced with bold Southwestern flavors, they are quick to prepare and crowd-pleasing.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie works great)
  • 8–10 corn tortillas (fresh if possible; El Milagro brand preferred)
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup chopped white onion
  • 1 tablespoon olive oil
  • 4–5 fresh Hatch green chiles, roasted, peeled, and seeded (about 1 cup chopped)
  • 2 cloves garlic, minced
  • 1 cup chicken broth (low sodium preferred)
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • Optional garnishes: chopped fresh cilantro, sliced avocado, lime wedges, diced tomatoes

Instructions

  1. Preheat oven broiler or grill. Roast 4-5 fresh Hatch green chiles on a baking sheet or grill grates, turning every few minutes until skin is blackened and blistered (about 8-10 minutes). Transfer chiles to a bowl and cover tightly with plastic wrap for 10 minutes to steam.
  2. Peel off charred skin carefully, remove stems and seeds, then chop chiles finely. Set aside about 1 cup for the sauce and save the rest for mixing with the chicken filling.
  3. In a medium saucepan, melt 1 tablespoon butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Stir in 1 tablespoon flour and cook, stirring constantly for 1-2 minutes to form a roux.
  4. Slowly whisk in 1 cup chicken broth until smooth. Add chopped Hatch chiles and 1 teaspoon ground cumin. Simmer gently for 5 minutes, stirring occasionally.
  5. Transfer sauce to a blender or use an immersion blender to puree until smooth. Return to saucepan, stir in 1/2 cup sour cream or Greek yogurt, and season with salt and pepper to taste. Keep warm on low heat.
  6. In a bowl, combine shredded chicken, remaining chopped roasted Hatch chiles, chopped onion, and 1 cup shredded Monterey Jack cheese. Mix well.
  7. Heat 1 tablespoon olive oil in a skillet over medium heat. Quickly warm each tortilla for about 10 seconds per side until pliable.
  8. Preheat oven to 375°F (190°C). Spread a thin layer of Hatch sauce in the bottom of a 9×13 inch baking dish. Fill each softened tortilla with about 1/3 cup of the chicken mixture, roll tightly, and place seam-side down in the dish.
  9. Pour remaining Hatch sauce evenly over the rolled enchiladas. Sprinkle remaining 1 cup shredded cheese on top. Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
  10. Let enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, sliced avocado, lime wedges, or diced tomatoes as desired.

Notes

If sauce is too thick, add more chicken broth to loosen. Wear gloves when handling chiles if sensitive. Warm tortillas briefly in oil to prevent tearing. Avoid overfilling tortillas to prevent breakage. Sauce can be made ahead and reheated gently. For dairy-free, substitute sour cream with coconut yogurt and butter with dairy-free alternatives. For gluten-free, substitute flour with cornstarch or arrowroot powder.

Nutrition

Keywords: green chile enchiladas, Hatch chiles, chicken enchiladas, homemade enchilada sauce, spicy enchiladas, Southwestern cuisine

Find it online: https://piperplate.com/spicy-green-chile-chicken-enchiladas-with-easy-homemade-hatch-sauce-recipe/