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Easy Roasted Hatch Green Chili Chicken Enchiladas Recipe

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Smoky, creamy, and perfectly textured chicken enchiladas made with roasted Hatch green chiles. A potluck-inspired recipe that transforms simple ingredients into an unforgettable comfort food experience.

Ingredients

Scale
  • 1 lb (450g) fresh Hatch green chiles
  • 2 cups (480ml) low-sodium chicken broth
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano (Mexican preferred)
  • Salt and pepper to taste
  • 1/4 cup (60ml) heavy cream
  • 3 cups cooked shredded chicken (rotisserie works well)
  • 2 cups shredded Monterey Jack cheese (plus 1 cup for topping)
  • 4 green onions, sliced
  • 1/2 cup (120g) sour cream
  • 12 (6-inch) corn tortillas
  • Vegetable oil for frying
  • Fresh cilantro for garnish (optional)

Instructions

  1. Roast the Hatch chiles: Place whole chiles on a gas stove burner over medium-high heat or under a broiler. Turn every few minutes until skin is charred and blistered on all sides (20-25 minutes).
  2. Steam and peel the chiles: Transfer charred chiles to a bowl, cover tightly with plastic wrap or a towel, and let steam for 10 minutes. Rub off blackened skin, remove stems and seeds. Do not rinse.
  3. Make the green chile sauce: In a medium saucepan, melt butter over medium heat. Add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Slowly whisk in chicken broth, add cumin and oregano. Bring to a simmer and cook 5 minutes until slightly thickened.
  4. Blend the sauce: Transfer peeled chiles to a blender. Pour in thickened broth mixture. Blend until smooth. Return to saucepan, stir in heavy cream, and season with salt and pepper. Keep warm.
  5. Prepare the chicken filling: In a large bowl, combine shredded chicken, 2 cups Monterey Jack cheese, sliced green onions, sour cream, and 1/2 cup of the green chile sauce. Stir until well combined.
  6. Fry the tortillas: In a small skillet, heat about 1/4 inch vegetable oil over medium-high heat. Fry each tortilla for 10-15 seconds per side until soft and pliable. Drain on paper towels.
  7. Assemble the enchiladas: Preheat oven to 375°F (190°C). Spread 1/2 cup green chile sauce on bottom of a 9×13-inch baking dish. Place about 1/3 cup filling down center of each tortilla, roll tightly, and place seam-side down in dish.
  8. Bake: Pour remaining sauce over enchiladas. Sprinkle remaining 1 cup cheese on top. Bake 20-25 minutes until bubbly and golden. Let rest 5 minutes before serving. Garnish with cilantro if desired.

Notes

Frying tortillas briefly in oil prevents sogginess. Make sauce up to 3 days ahead for deeper flavor. Let enchiladas rest 5-10 minutes after baking for easier serving. For spicier version, leave some seeds in chiles or add jalapeño. Freezes well for up to 3 months.

Nutrition

Keywords: Hatch green chile enchiladas, chicken enchiladas, roasted green chile, enchilada recipe, New Mexican cuisine, comfort food, potluck recipe

Find it online: https://coracooks.com/easy-roasted-hatch-green-chili-chicken-enchiladas-recipe/