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Flavorful Hatch Green Chile Chicken Enchiladas Recipe with Homemade Verde Sauce

Hatch green chile chicken enchiladas - featured image
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This recipe features tender chicken-filled corn tortillas bathed in a vibrant homemade verde sauce made from fresh tomatillos and roasted Hatch green chiles, topped with melted Monterey Jack cheese for a smoky, tangy, and creamy enchilada experience.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for speed)
  • 1 cup shredded Monterey Jack cheese (melts beautifully)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 10 fresh tomatillos, husked and rinsed
  • 2–3 roasted Hatch green chiles, seeded and chopped
  • 1/2 cup chopped white onion
  • 2 cloves garlic
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1 cup low sodium chicken broth
  • Salt to taste
  • 10–12 corn tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
  • Optional: sliced avocado, sour cream, or chopped cilantro for garnish

Instructions

  1. Prepare the Verde Sauce (about 20 minutes): Roast the tomatillos and Hatch chiles under a broiler or on a hot skillet, turning occasionally until blackened spots appear (about 5-7 minutes).
  2. Transfer roasted veggies to a blender along with chopped onion, garlic, cilantro, lime juice, and chicken broth. Blend until smooth but still slightly textured. Taste and add salt as needed. Add more broth if sauce is too thick.
  3. Make the Chicken Filling (10 minutes): In a skillet over medium heat, sauté chopped onion and garlic until translucent and fragrant (3-4 minutes). Add shredded chicken, cumin, salt, and pepper. Stir and warm through for 2-3 minutes.
  4. Remove from heat and stir in 1 cup shredded cheese until just melted and combined.
  5. Warm the Tortillas (5 minutes): Lightly warm each corn tortilla in a dry skillet or microwave wrapped in a damp towel to prevent cracking.
  6. Assemble the Enchiladas (10 minutes): Preheat oven to 375°F (190°C). Spread about 1/2 cup of verde sauce evenly on the bottom of a 9×13 inch baking dish.
  7. Place about 1/3 cup chicken filling in the center of each tortilla, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.
  8. Pour remaining verde sauce generously over the rolled enchiladas, ensuring they are well coated.
  9. Top evenly with remaining shredded cheese (about 1/2 to 3/4 cup).
  10. Bake (20-25 minutes): Bake enchiladas until cheese is bubbly and lightly golden. Let rest for 5 minutes before serving.

Notes

Warm tortillas before rolling to prevent cracking. Roast tomatillos and Hatch chiles for smoky flavor. Do not overload tortillas with filling to avoid splitting. Tent with foil if cheese browns too quickly. Leftovers reheat well covered in oven or microwave. Sauce can be made 1-2 days ahead. Freeze unbaked enchiladas for up to 2 months.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, homemade verde sauce, Mexican, easy enchiladas, baked enchiladas, comfort food, gluten-free

Find it online: https://platebelle.com/flavorful-hatch-green-chile-chicken-enchiladas-recipe-with-homemade-verde-sauce-easy-and-best/