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Flavorful Roasted Hatch Chili Chicken Enchiladas with Green Sauce

Roasted Hatch Chili Chicken Enchiladas - featured image
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These enchiladas feature smoky roasted Hatch chilies blended into a tangy green sauce, tender shredded chicken, and melted cheese wrapped in soft corn tortillas. A comforting and flavorful dish perfect for weeknights or gatherings.

Ingredients

Scale
  • 6–8 fresh Hatch chilies (roasted, peeled, and seeded)
  • 2 medium tomatillos, husked and rinsed
  • 1 small white onion, quartered
  • 2 cloves garlic, peeled
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 1/2 cup water (or more to adjust consistency)
  • 2 cups cooked shredded chicken (rotisserie or homemade)
  • 1 cup shredded Monterey Jack or mozzarella cheese
  • 1/2 cup finely chopped white onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 8–10 corn tortillas (softened)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Preheat oven broiler or grill to high. Place whole Hatch chilies and tomatillos on a baking sheet. Roast, turning occasionally, until skins are blistered and blackened in spots (about 10-12 minutes). Transfer chilies to a bowl and cover with a damp towel to steam for 10 minutes.
  2. Peel skins off chilies, remove stems and seeds. Add chilies, roasted tomatillos, quartered onion, garlic, cilantro, lime juice, cumin, salt, and water to a blender. Blend until smooth, adjusting water for desired consistency.
  3. In a medium bowl, combine shredded chicken, chopped onion, cumin, smoked paprika, salt, pepper, and 1 cup shredded cheese. Mix well.
  4. Warm tortillas in a dry skillet over medium heat for 20-30 seconds per side or wrap in a damp towel and microwave for 30 seconds.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of green sauce on the bottom of a baking dish. Spoon about 1/4 cup chicken filling onto each tortilla, roll tightly, and place seam side down in the dish. Pour remaining green sauce over rolled tortillas and sprinkle with shredded cheese.
  6. Bake uncovered for about 20 minutes until cheese is melted, bubbly, and edges of tortillas start to crisp.
  7. Let enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro and lime wedges.

Notes

Roast chilies until skins are blistered and steam them covered to make peeling easier. Warm tortillas before rolling to prevent cracking. If sauce is too runny, sprinkle extra cheese on top before baking. For more smoky depth, add chipotle peppers to the sauce carefully. Cover enchiladas loosely with foil for the first 10 minutes of baking to prevent cheese browning too fast.

Nutrition

Keywords: Hatch chili, chicken enchiladas, green sauce, roasted chilies, Mexican recipe, easy enchiladas, homemade sauce

Find it online: https://milaspoon.com/flavorful-roasted-hatch-chili-chicken-enchiladas-recipe-easy-homemade-green-sauce/