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Flavorful Roasted Hatch Green Chile Chicken Enchiladas

roasted Hatch green chile chicken enchiladas - featured image
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These roasted Hatch green chile chicken enchiladas feature smoky, vibrant chiles paired with shredded chicken and tangy tomatillo sauce, delivering a comforting and lively meal perfect for easy weeknight dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
  • 1 cup roasted Hatch green chiles, chopped (or roasted poblano peppers as substitute)
  • 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
  • 1 pound fresh tomatillos, husked and rinsed
  • 1 jalapeño pepper, stemmed and seeded (optional)
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chopped white onion
  • 2 cloves garlic
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • 1/2 cup chicken broth
  • 8–10 corn tortillas (softened before rolling)
  • 1 cup shredded cheddar cheese (for topping)
  • Fresh cilantro and lime wedges for garnish (optional)

Instructions

  1. Preheat oven broiler or grill. Roast whole Hatch green chiles on a baking sheet, turning occasionally, until skins are blackened and blistered (about 10-15 minutes). Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel skins, remove seeds, and chop roughly.
  2. In a blender, combine tomatillos, jalapeño, cilantro, onion, garlic, lime juice, chicken broth, and salt. Blend until smooth. Adjust seasoning and thin with broth if needed. Set aside.
  3. Heat 1 tablespoon oil in a skillet over medium heat. Sauté diced onion until translucent (3-4 minutes). Add garlic, cumin, smoked paprika, salt, and pepper; cook 1 minute until fragrant. Stir in shredded chicken and roasted chiles; heat through. Remove from heat and stir in Monterey Jack cheese until melted.
  4. Soften corn tortillas by wrapping in a damp paper towel and microwaving for 30 seconds or warming briefly on a dry skillet until pliable.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of tomatillo sauce on the bottom of a 9×13 inch baking dish. Spoon about 1/4 cup chicken filling onto each tortilla, roll tightly, and place seam side down in the dish. Pour remaining tomatillo sauce evenly over enchiladas and sprinkle shredded cheddar cheese on top.
  6. Bake uncovered for 20-25 minutes until cheese is bubbly and slightly golden. Let rest 5 minutes before serving.

Notes

Do not skip steaming the roasted chiles to loosen skins for easy peeling. Warm tortillas gently to prevent cracking. Fresh tomatillos and lime juice are essential for bright, tangy sauce. Cheese can be swapped with mozzarella or white cheddar. For dairy-free, use plant-based cheese and vegetable broth. Watch cheese closely near end of baking to avoid burning; broil last 2 minutes if desired but watch carefully.

Nutrition

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

Find it online: https://twinkletaste.com/flavorful-roasted-hatch-green-chile-chicken-enchiladas-recipe-perfect-for-easy-dinners/