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Hatch Green Chile Enchiladas

Enjoy these flavorful enchiladas filled with roasted Hatch green chiles and shredded chicken, topped with cheese and baked to perfection.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.