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Flavorful Hatch Green Chile Chicken Enchiladas Recipe with Easy Tomatillo Sauce

hatch green chile chicken enchiladas - featured image
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Quick and flavorful chicken enchiladas featuring smoky Hatch green chiles and a bright, tangy homemade tomatillo sauce. Perfect for busy weeknights or casual entertaining.

Ingredients

Scale
  • 2 large chicken breasts, cooked and shredded (about 2 cups)
  • 1 cup Hatch green chiles, roasted and chopped (canned or fresh)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded Monterey Jack cheese (or cheddar)
  • 6–8 medium tomatillos, husked and rinsed
  • 1 small jalapeño, seeded (optional)
  • 1/2 cup fresh cilantro leaves
  • 1 small white onion, quartered
  • 2 cloves garlic
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1/2 cup water or chicken broth
  • 8–10 corn tortillas
  • 1 cup shredded cheese for topping (Monterey Jack or Mexican blend)
  • Cooking spray or oil for baking dish
  • Sour cream or crema for serving (optional)

Instructions

  1. Cook and shred the chicken if not pre-cooked: simmer chicken breasts in water with a pinch of salt for 15-20 minutes until cooked through, then shred.
  2. Prepare the tomatillo sauce: simmer husked tomatillos, quartered onion, garlic cloves, and jalapeño in water for 10 minutes until soft.
  3. Blend the sauce ingredients with cilantro, lime juice, salt, and 1/2 cup cooking liquid or chicken broth until smooth; adjust consistency as needed.
  4. Heat a skillet over medium heat with oil; sauté diced onion and minced garlic until translucent, about 3-4 minutes.
  5. Add shredded chicken, cumin, smoked paprika, salt, pepper, and chopped Hatch green chiles; cook 3-5 minutes until heated through.
  6. Remove from heat and stir in 1 cup shredded Monterey Jack cheese until melted and combined.
  7. Warm corn tortillas in a dry skillet or microwave wrapped in a damp towel for 30 seconds to make pliable.
  8. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  9. Spoon about 1/3 cup chicken filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
  10. Pour tomatillo sauce evenly over enchiladas and sprinkle with remaining shredded cheese.
  11. Bake uncovered for 20-25 minutes until cheese is bubbly and golden around edges.
  12. Let cool for 5 minutes before serving with sour cream or crema if desired.

Notes

Warm tortillas before rolling to prevent cracking. Simmer tomatillos before blending for a smoother, less sharp sauce. Use leftover rotisserie chicken to save time. Avoid over-soaking enchiladas in sauce to prevent sogginess. Sauce can be made ahead and stored up to 3 days refrigerated.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, tomatillo sauce, Mexican, quick dinner, easy recipe, comfort food, gluten-free

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