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Flavorful Hatch Green Chile Chicken Enchiladas Recipe with Creamy Verde Sauce

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Smoky roasted Hatch green chiles combined with juicy chicken and a creamy verde sauce wrapped in tender corn tortillas, baked to melty perfection. A flavorful and comforting Tex-Mex dish perfect for weeknight dinners.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 2–3 roasted Hatch green chiles, peeled and chopped
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil or avocado oil
  • 1 pound fresh tomatillos, husked and rinsed (or 1 can of tomatillos)
  • 2 roasted Hatch green chiles
  • 1/2 cup chopped white onion
  • 2 cloves garlic
  • 1/4 cup fresh cilantro leaves
  • 1/2 cup Mexican crema or sour cream
  • Juice of 1 lime
  • Salt to taste
  • 10–12 corn tortillas
  • 2 cups shredded Monterey Jack or Chihuahua cheese
  • Fresh cilantro and sliced radishes for garnish (optional)

Instructions

  1. Preheat oven broiler to high. Place Hatch chiles and tomatillos on a foil-lined baking sheet. Roast 10-15 minutes, turning occasionally, until chiles are blistered and blackened and tomatillos are soft and golden. Let cool slightly and steam chiles in a covered bowl for easier peeling.
  2. Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant. Stir in shredded chicken, chopped roasted Hatch chiles, cumin, salt, and pepper. Cook 3-4 minutes, then remove from heat.
  3. In a blender or food processor, combine peeled roasted Hatch chiles, roasted tomatillos, white onion, garlic, cilantro, lime juice, and salt. Blend until smooth. Add Mexican crema or sour cream and pulse to combine, keeping sauce creamy and slightly textured. Adjust seasoning as needed.
  4. Wrap corn tortillas in a damp kitchen towel and warm in microwave for 30 seconds or heat individually in a dry skillet for 10 seconds per side to keep pliable.
  5. Preheat oven to 375°F (190°C). Spoon 2-3 tablespoons of chicken mixture onto each tortilla, roll tightly, and place seam-side down in a baking dish. Repeat with remaining tortillas.
  6. Pour creamy verde sauce generously over enchiladas. Sprinkle shredded cheese evenly on top.
  7. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and slightly golden. Let rest 5 minutes before serving.
  8. Garnish with fresh cilantro leaves, sliced radishes, or a dollop of sour cream if desired. Serve warm.

Notes

Roast chiles until blackened but not bitter; steam immediately after roasting for easy peeling. Warm tortillas properly to prevent cracking. Avoid overloading tortillas with filling for easier rolling. The creamy verde sauce can be made up to 2 days ahead and stored in the fridge. For dairy-free, substitute Mexican crema with coconut yogurt or cashew cream.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, creamy verde sauce, roasted chiles, Tex-Mex, easy dinner, weeknight meal

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