How to Make Delicious Hatch Green Chile Enchiladas in 30 Minutes

Are you ready to spice up your weeknight dinners with a dish that’s not only delicious but also incredibly easy to make? I’m talking about Hatch Green Chile Enchiladas! These enchiladas are packed with flavor, thanks to the roasted Hatch chiles, tender chicken, and a gooey blend of cheeses. Plus, they come together in just 30 minutes, making them perfect for those busy evenings when you want something special without spending hours in the kitchen. If you’re a fan of easy pasta recipes, you’ll love how simple and satisfying these enchiladas are!

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for 30-minute meals.
• Loaded with the rich, smoky flavor of Hatch chiles.
• Great for family gatherings or a cozy weeknight dinner.
• Can be customized with your favorite toppings and sides.
• Leftovers are just as delicious, making them ideal for meal prep!

Ingredients

To make these mouthwatering Hatch Chile Enchiladas, you’ll need the following ingredients:

• 12 corn tortillas (preferably white corn)
• 2 cups cooked and shredded chicken
• 1½ cups roasted Hatch green chiles, peeled and chopped
• 2 cups shredded cheese (Monterey Jack and sharp cheddar blend)
• 1 can (10 oz) red enchilada sauce or homemade green chile sauce
• 1 cup Mexican crema or sour cream
• ½ cup chopped white onion
• 2 cloves garlic, minced
• Fresh cilantro for garnish
• Olive oil for cooking
• Salt and freshly ground black pepper to taste

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create these delicious Hatch Green Chile Enchiladas:

1. Preheat your oven to 400°F. Place fresh Hatch chiles on a parchment-lined baking sheet and roast for 20–25 minutes, turning once. Once roasted, transfer them to a bowl and cover to steam for 15 minutes.
2. While the chiles are steaming, heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute.
3. Once the chiles have cooled, peel, stem, and seed them. Chop into pieces. In a bowl, mix the shredded chicken, chopped chiles, half of the cheese, and the onion mixture. Season with salt and pepper to taste.
4. Warm each tortilla in a skillet for 10–15 seconds per side, or microwave them wrapped in damp paper towels for 30 seconds to make them pliable.
5. Lower the oven temperature to 350°F. Spread a layer of sauce in a 9×13-inch dish. Fill each tortilla with 2–3 tablespoons of the filling, roll them up, and place seam-side down in the dish. Top with the remaining sauce and cheese.
6. Cover the dish with foil and bake for 20 minutes. Then, uncover and bake for another 10–15 minutes until the cheese is bubbly and golden. Let the enchiladas rest for 5 minutes before serving.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Hatch Green Chile Enchiladas turn out perfectly:

• Feel free to use rotisserie chicken for a quicker option!
• If you prefer a spicier kick, add more chopped Hatch chiles to the filling.
• Experiment with different cheese blends for a unique flavor.
• For a creamy twist, drizzle some Mexican crema or sour cream on top before serving.
• Don’t forget to garnish with fresh cilantro for a pop of color and flavor!

How to Serve

These enchiladas are perfect on their own, but you can elevate your meal by serving them with:

• Mexican rice or cilantro-lime rice
• Refried beans or black beans
• A fresh garden salad with avocado and lime dressing
• Guacamole and tortilla chips for a crunchy side

They also pair wonderfully with a refreshing margarita or a glass of chilled white wine!

Make Ahead and Storage

If you want to prepare these enchiladas in advance, you can assemble them a day ahead and store them in the refrigerator before baking. Just cover the dish tightly with foil. When you’re ready to bake, add a few extra minutes to the cooking time. Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

So, what are you waiting for? Grab those Hatch chiles and let’s get cooking! These Hatch Chile Enchiladas are sure to become a family favorite, perfect for quick family dinners or any occasion. And if you’re looking for more delicious recipes, check out my Ground Beef Stovetop Chili for another easy weeknight dinner idea!

Hatch Green Chile Enchiladas

Enjoy these flavorful enchiladas filled with roasted Hatch green chiles and shredded chicken, topped with cheese and baked to perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

Tortillas

• 12 pieces corn tortillas (preferably white corn)
• 2 cups cooked and shredded chicken
• 1.5 cups roasted Hatch green chiles, peeled and chopped
• 2 cups shredded cheese (Monterey Jack and sharp cheddar blend)
• 1 can (10 oz) red enchilada sauce or homemade green chile sauce
• 1 cup Mexican crema or sour cream
• 0.5 cup chopped white onion
• 2 cloves garlic, minced

Fresh cilantro for garnish

• for cooking Olive oil
• to taste Salt and freshly ground black pepper

Method

 

1. Roast hatch chiles at 400°F for 20–25 minutes, then steam for 15 minutes.
2. Sauté chopped onion in olive oil for 5 minutes, then add garlic and cook 1 minute.
3. Peel, seed, and chop chiles. Mix with chicken, half the cheese, and onion mixture. Season with salt and pepper.
4. Warm tortillas briefly, then fill with 2–3 tbsp of filling, roll, and place seam-side down in a baking dish. Cover with sauce and remaining cheese.
5. Bake at 350°F for 20 minutes, uncover, then bake 10–15 minutes until bubbly. Rest 5 minutes before serving.

Notes

Use fresh chiles for the best flavor and adjust spice level to taste.