Homemade Hatch Green Chili Chicken Enchiladas
These creamy, cheesy enchiladas are packed with shredded chicken and smoky Hatch green chiles—perfect for a comforting and flavorful Southwest-inspired dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4–6
- Category: Main Course
- Method: Baked
- Cuisine: Southwestern / Mexican-Inspired
Ingredients
(Adjust amounts to fit final recipe card layout)
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
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
Optional garnishes: fresh cilantro, lime wedges
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, mix shredded chicken, diced green chiles, ½ cup green chile sauce, ½ cup sour cream, and a pinch of salt, pepper, and cumin.
Spoon the mixture into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
Pour the remaining green chile sauce evenly over the enchiladas.
Top with shredded cheese.
Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
Let cool slightly. Garnish with cilantro and lime wedges before serving.
Notes
For extra creaminess, stir in a bit of cream cheese to the filling.
Use rotisserie chicken to save time.
Lightly toast tortillas before assembling to prevent sogginess.
Add sautéed onions, spinach, or corn for extra nutrition.
Adjust spice level with hot Hatch chiles or jalapeños.
Canned enchilada sauce works great if fresh Hatch chiles aren’t available.
