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Authentic Hatch Green Chile Chicken Enchiladas with Homemade Roasted Chile Sauce

Close-up of three hatch green chile chicken enchiladas covered in melted white and orange cheese.
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Make authentic Hatch Green Chile Chicken Enchiladas using a simple, homemade roasted chile sauce. This recipe delivers the smoky, spicy flavor characteristic of New Mexico style enchiladas.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce
  • 1 (4 ounce) can diced green chiles (or 1 cup roasted, peeled, and chopped fresh Hatch green chiles)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken breast
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 12 corn tortillas
  • 1/2 cup vegetable oil (for softening tortillas)
  • 1/2 cup shredded Cotija cheese (for topping)
  • 1/4 cup sour cream (for serving)

Instructions

  1. Prepare the Hatch Chile Sauce: Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Stir in tomato sauce, diced green chiles, cumin, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally. This is your homemade green chile enchilada sauce.
  2. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  3. Prepare the Filling: In a medium bowl, combine the shredded chicken, Monterey Jack cheese, and cheddar cheese. Mix well.
  4. Soften Tortillas: Pour the vegetable oil into a small skillet over medium heat. Briefly dip each corn tortilla into the hot oil for about 10 seconds per side until soft and pliable. Drain briefly on paper towels.
  5. Assemble Enchiladas: Dip each softened tortilla completely into the warm Hatch chile sauce. Place about 1/3 cup of the chicken and cheese mixture down the center of the tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  6. Top and Bake: Pour any remaining chile sauce evenly over the rolled enchiladas. Sprinkle the top with the Cotija cheese. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted.
  7. Serve immediately with a dollop of sour cream.

Notes

  • If you use fresh Hatch peppers, roast them over an open flame or under a broiler until blackened. Place them in a covered bowl for 10 minutes, then peel, seed, and chop them for the best flavor.
  • For a richer flavor, substitute chicken broth for some of the tomato sauce in the chile sauce.
  • You can make this an easy Hatch enchilada casserole by layering the tortillas, filling, and sauce instead of rolling them individually.

Nutrition

Find it online: https://delicerecipe.com/hatch-green-chile-chicken-enchiladas/