Homemade Hatch Green Chili Chicken Enchiladas

Why You’ll Love This Recipe

I love how easy and comforting these enchiladas are to make. The Hatch green chiles add that signature New Mexico flavor—mild, smoky, and slightly sweet—while the creamy filling brings everything together. Whether I use fresh roasted Hatch chiles or a good canned green enchilada sauce, the result is always delicious. Plus, this dish is perfect for feeding a crowd or prepping ahead for busy nights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked, shredded chicken

• 1 ½ cups Hatch green chile sauce (or canned green enchilada sauce)

• 1 (4 oz) can diced Hatch green chiles

Note: Since the full ingredient list wasn’t provided, I typically also include the following in this recipe:

• 1 cup sour cream

• 1 ½ to 2 cups shredded Monterey Jack or cheddar cheese

• 8 small flour or corn tortillas

• Salt, pepper, and cumin to taste

• Fresh cilantro and lime wedges for garnish (optional)

Directions

1. I preheat the oven to 375°F.

2. In a large bowl, I combine the shredded chicken, diced Hatch green chiles, 1/2 cup of the green chile sauce, and 1/2 cup of sour cream. I stir until everything is well mixed.

3. I lay out the tortillas and spoon some of the chicken mixture into each one, rolling them up tightly and placing them seam-side down in a greased baking dish.

4. Once all the enchiladas are in the dish, I pour the remaining green chile sauce over the top and spread it out evenly.

5. I sprinkle shredded cheese generously over the enchiladas.

6. I bake for 20–25 minutes, until the cheese is melted and bubbly.

7. I let them cool slightly before serving, then garnish with chopped cilantro and a squeeze of lime if I have it on hand.

Servings and timing

This recipe serves 4–6 people, depending on portion size. It takes about 15 minutes to prep and 25 minutes to bake, for a total time of around 40 minutes.

Variations

• Add veggies: I sometimes mix in sautéed onions, spinach, or corn with the chicken filling.

• Spice it up: For more heat, I add jalapeños or use hot Hatch chiles.

• Use rotisserie chicken: A great time-saver that adds extra flavor.

• Swap the tortillas: I alternate between corn and flour tortillas depending on what I have—both work great.

• Creamy version: I stir in a little cream cheese for an ultra-creamy filling.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover and warm them in a 350°F oven for 10–15 minutes or microwave individual portions for about 2 minutes. They also freeze well—I wrap them tightly before baking and freeze for up to 2 months. When I’m ready to eat, I thaw them overnight and bake as directed.

FAQs

Can I make this dish ahead of time?

Yes, I often assemble the enchiladas earlier in the day and refrigerate them until it’s time to bake. They hold up really well.

What’s the best cheese for enchiladas?

I love using Monterey Jack for its meltiness, but cheddar or a Mexican blend also works great.

Can I use canned enchilada sauce?

Absolutely. I often use canned green enchilada sauce when fresh Hatch chiles aren’t in season, and it still tastes amazing.

How do I prevent soggy enchiladas?

I make sure not to over-sauce the inside of the tortillas and keep the filling thick. Using lightly toasted tortillas also helps them hold up better.

Are Hatch green chiles spicy?

Hatch chiles range from mild to medium heat. I choose the spice level that fits my preference, and I can always add more heat with hot sauce or extra chiles.

Conclusion

These Homemade Hatch Green Chili Chicken Enchiladas are a delicious way to bring bold Southwestern flavors into my kitchen. They’re creamy, comforting, and full of smoky green chile goodness. Whether I’m serving them for dinner or making a freezer-friendly meal, this is a recipe I keep on repeat.