Description
These Hatch Green Chile Enchiladas combine tender shredded chicken, roasted Hatch chiles, and melty cheese for a bold and comforting dish that’s always a hit.
Ingredients
- 12 corn tortillas
- 2 cups cooked and shredded chicken
- 1 ½ cups roasted Hatch green chiles, peeled and chopped
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream (optional)
- Chopped cilantro for garnish
- Olive oil or cooking spray
- Salt and pepper to taste
Instructions
1. Preheat oven to 350°F.
2. In a bowl, mix shredded chicken, chopped Hatch green chiles, 1 cup cheese, salt, and pepper.
3. Warm tortillas in a skillet or microwave until soft.
4. Pour a thin layer of enchilada sauce into a 9×13 baking dish.
5. Spoon 2–3 tablespoons of filling into each tortilla, roll, and place seam-side down in dish.
6. Cover enchiladas with remaining sauce and sprinkle on remaining cheese.
7. Cover with foil and bake 25 minutes. Uncover and bake 10 minutes more.
8. Let rest 5–10 minutes. Garnish with cilantro and sour cream, if using.
Notes
You can substitute chicken with black beans or shredded beef. Freshly roasted Hatch chiles offer the best flavor, but frozen or jarred work well.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 2 enchiladas
- Calories: 430
- Sugar: 3g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 78mg
Keywords: Hatch Green Chile Enchiladas, New Mexico enchiladas, chicken enchiladas