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Flavorful Hatch Green Chile and Chicken Enchiladas Recipe with Easy Homemade Verde Sauce

Hatch green chile chicken enchiladas - featured image
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This recipe features tender shredded chicken wrapped in corn tortillas, smothered in a tangy, smoky homemade verde sauce made from fresh Hatch green chiles and tomatillos, then baked with melted cheese for a comforting and flavorful meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie works great!)
  • 1 cup shredded Monterey Jack or mild cheddar cheese (adds creaminess)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 pound fresh tomatillos, husked and rinsed
  • 2–3 Hatch green chiles, roasted and peeled (adjust for heat preference)
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup white onion, chopped
  • 2 cloves garlic
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 cup chicken broth (preferably low sodium)
  • Salt to taste
  • 8–10 corn tortillas (warmed to soften)
  • 1 cup shredded cheese for topping (Monterey Jack or a Mexican blend works well)
  • Optional: sliced avocado, sour cream, chopped cilantro for garnish

Instructions

  1. Preheat your oven broiler to high. Place tomatillos and Hatch chiles on a baking sheet and roast for 8-10 minutes, turning halfway, until blistered and softened. Watch closely to avoid burning.
  2. Transfer roasted tomatillos and chiles to a blender. Add cilantro, white onion, garlic, lime juice, and chicken broth. Blend until smooth but still slightly textured, about 30 seconds. Taste and season with salt. If the sauce feels too thick, add a splash more broth.
  3. Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add garlic, cook for 30 seconds. Stir in shredded chicken, season with salt and pepper, and cook for 2-3 minutes, just to warm and combine flavors. Remove from heat and mix in 1 cup shredded cheese.
  4. Warm corn tortillas in a dry skillet or microwave wrapped in a damp towel for 20 seconds to make them pliable and prevent cracking when rolled.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of verde sauce on the bottom of a 9×13 baking dish. Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll tightly, and place seam side down in the dish. Repeat for all tortillas.
  6. Pour remaining verde sauce evenly over the rolled enchiladas, then sprinkle with the remaining shredded cheese.
  7. Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
  8. Let the enchiladas rest for 5 minutes before serving. Garnish with sliced avocado, a dollop of sour cream, and chopped fresh cilantro if desired.

Notes

Roasting the tomatillos and Hatch chiles is key to unlocking the smoky flavor of the verde sauce. Peeling the chiles after roasting is optional but recommended for a smoother sauce. Warm tortillas before rolling to prevent cracking. Let enchiladas rest after baking to allow sauce to thicken and cheese to set. For a dairy-free version, substitute cheese with vegan alternatives and use coconut yogurt in the sauce. The verde sauce can be made up to 3 days ahead and refrigerated. Leftovers keep well for 3 days in the fridge and can be frozen for up to 2 months.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, verde sauce, homemade sauce, Mexican recipe, easy dinner, weeknight meal, gluten-free, dairy-free option

Find it online: https://tempotaste.com/flavorful-hatch-green-chile-and-chicken-enchiladas-recipe-with-easy-homemade-verde-sauce/