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Flavorful Hatch Green Chile Chicken Enchiladas Recipe with Easy Roasted Tomatillo Sauce

Hatch green chile chicken enchiladas - featured image
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This recipe features smoky Hatch green chile chicken enchiladas with a fresh, tangy roasted tomatillo sauce. It’s quick, easy, and perfect for a comforting meal with bold flavors.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup Hatch green chiles, roasted and diced (fresh or canned, fresh preferred)
  • 4 oz cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 lb tomatillos, husked and rinsed
  • 1 small jalapeño, stemmed (remove seeds for less heat)
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup finely chopped white onion
  • 1 clove garlic
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • 8–10 corn tortillas (softened)
  • 1 cup shredded Monterey Jack or Chihuahua cheese (for topping)
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat oven’s broiler or heat a cast iron skillet over medium-high heat. Roast tomatillos and jalapeño on a baking sheet or skillet for 5-7 minutes per side until soft and charred.
  2. Transfer roasted tomatillos and jalapeño to blender. Add cilantro, chopped onion, garlic, lime juice, and salt. Blend until smooth but slightly chunky. Adjust seasoning as needed and set aside.
  3. In a medium bowl, combine shredded chicken, roasted and diced Hatch green chiles, cream cheese, shredded Monterey Jack, onion, garlic, cumin, salt, and pepper. Mix until creamy and well combined.
  4. Lightly warm each tortilla in a dry skillet or microwave wrapped in a damp paper towel until pliable.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of roasted tomatillo sauce on the bottom of a 9×13 inch baking dish.
  6. Spoon about 1/4 cup of chicken filling onto each tortilla, roll up, and place seam side down in the dish. Repeat with all tortillas.
  7. Pour remaining tomatillo sauce evenly over enchiladas. Sprinkle with remaining shredded cheese.
  8. Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
  9. Let enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Notes

Roasting tomatillos and jalapeño is essential for smoky flavor. Warm tortillas just enough to prevent cracking. Mix filling well to ensure cream cheese is fully incorporated. Adjust salt and lime juice to taste. Avoid overbaking to keep enchiladas moist. Can assemble ahead and refrigerate before baking, adding extra baking time if cold.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, roasted tomatillo sauce, Mexican recipe, easy enchiladas, comfort food

Find it online: https://recipebelle.com/flavorful-hatch-green-chile-chicken-enchiladas-recipe-with-easy-roasted-tomatillo-sauce/