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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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These enchiladas feature tender chicken and roasted Hatch green chiles wrapped in soft tortillas, topped with a tangy tomatillo sauce and melted cheese. Perfect for a quick, flavorful meal that balances smoky heat and bright acidity.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast (rotisserie chicken works well)
  • 2–3 roasted and peeled Hatch green chiles, chopped (fresh, canned, or frozen)
  • 10–12 husked and rinsed tomatillos
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ cup fresh cilantro, chopped
  • 1 small jalapeño, seeded and chopped (optional)
  • 2 tablespoons fresh lime juice
  • 1 cup low sodium chicken broth
  • ½ cup sour cream
  • 1½ cups shredded Monterey Jack or Pepper Jack cheese
  • 8–10 small or medium flour tortillas
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Prepare the tomatillo sauce: Boil rinsed tomatillos in enough water to cover for about 10 minutes until softened and slightly translucent. Drain and transfer to a blender.
  2. Add half the diced onion, minced garlic, jalapeño (if using), lime juice, and chicken broth to the blender with tomatillos. Blend until smooth but still slightly textured. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Sauté the remaining onion until softened and fragrant, about 5 minutes.
  4. Add shredded chicken, roasted Hatch chiles, cumin, smoked paprika, salt, and pepper to the skillet. Warm through for 3-4 minutes, then remove from heat.
  5. Gently fold sour cream into the tomatillo sauce to create a creamy mixture. Pour half of this sauce into the bottom of a 9×13 inch baking dish to prevent sticking.
  6. Warm tortillas slightly to make them pliable. Spoon about ⅓ cup of the chicken and chile filling onto each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat until the dish is full.
  7. Pour the remaining tomatillo sauce evenly over the rolled enchiladas. Sprinkle shredded cheese generously on top.
  8. Preheat oven to 375°F (190°C). Bake uncovered for 20-25 minutes until cheese is bubbly and slightly golden.
  9. Remove from oven and let cool for 5 minutes. Garnish with chopped cilantro, extra lime wedges, or a dollop of sour cream if desired.

Notes

If sauce is too thick before baking, add more chicken broth to loosen. Warm tortillas before rolling to prevent cracking by microwaving wrapped in a damp towel for 20 seconds or heating on a dry skillet for 10 seconds each side. Roasting Hatch chiles under a broiler or grill adds smoky depth. The tomatillo sauce can be made up to two days ahead and stored refrigerated. For gluten-free, use corn tortillas carefully. For dairy-free, substitute sour cream with coconut yogurt and use vegan cheese.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, tomatillo sauce, Mexican recipe, easy enchiladas, weeknight dinner, spicy chicken, comfort food

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