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Layers of delicious Hatch green chile mix with cheesy chicken stuffed in corn tortillas. This dish brings all those cozy Southwest vibes and makes life easy on busy nights while still feeling festive.
Every summer, I’d head to New Mexico, so Hatch chile always brings me back to family get-togethers and special meals. These are what I like to whip up when pals swing by for a chill hangout.
Tasty Ingredients
- Shredded cooked chicken: This is what keeps everything hearty. Anything from rotisserie to roasted leftovers can go in, as long as it’s moist
- Corn tortillas: Pick up the freshest pack you can find or just warm them so they won’t fall apart
- Cheddar cheese, shredded: Sharp and colorful, best if you grate it yourself so it melts smooth
- Monterey Jack, shredded: Creamy melt and mild flavor for balance
- Minced garlic: Gives major flavor. Fresh cloves will level it up
- Diced onion: Brings sweetness—go with yellow or white since those taste mellow
- Green chile sauce (Hatch if possible): Smoky, just the right amount of bite, and classic Southwest. Grab a jar with clean ingredients or blitz up frozen Hatch chiles
- Black pepper: A little heat and that sharp bite at the finish
- Salt: Boosts all the flavors, just taste as you go so it doesn’t get too salty
- Cumin (ground): That earthy deep flavor you think of in Southwestern food. Freshly ground if you can find it
- Chopped fresh cilantro: Toss on top for color. Not into cilantro? Try some green onions
- Sour cream (your call): Super creamy coolness if you want a little on the side, full-fat goes all-out
Step-by-Step Directions
- Spray and Heat:
- Splash a bit of oil on your 9x13 dish then crank your oven to 375. You don’t want things sticking and this helps everything toast up evenly
- Soften Garlic and Onion:
- Chop up your onion and garlic, toss in a skillet with a bit of oil, and cook on medium until they’re soft and gold—just don’t let the garlic burn or your filling will taste funky
- Mix Chicken Filling:
- Dump your shredded chicken in with the onion and garlic, shake in salt, black pepper, and cumin. Mix well so every piece gets coated, then heat another couple minutes
- Warm Tortillas:
- Microwave the tortillas or slap them in a hot dry skillet for half a minute. This way they’ll roll instead of cracking
- Add Sauce to Bottom:
- Ladle some green chile sauce (about half a cup) into your greased pan—it keeps the bottom from drying out and boosts flavor
- Roll ’Em Up:
- Spoon chicken mixture into each tortilla, toss in a sprinkle of both cheeses, roll tight, and line up with the seam down. Pack them in close
- Top with Cheese and Sauce:
- Pour the rest of your chile sauce across the enchiladas, then scatter all the remaining cheese evenly over every bit
- Bake It Off:
- Pop everything in the oven for twenty-five to thirty minutes. Watch for bubbling edges and melty golden cheese—your kitchen will smell amazing
- Finish and Serve:
- When it’s sizzling, toss a handful of fresh cilantro on top. Hand them out hot, maybe with a scoop of sour cream if you’re feeling fancy
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I always think the green chile sauce is what makes the whole thing pop. Its smoky bite reminds me of warm days at the farmers market and my grandma’s kitchen on weekends. It just brings people together and keeps them at the table longer.
Leftover Storage
Let the enchiladas chill all the way before wrapping the pan with foil or tucking portions into a sealed container. Pop them in the fridge for up to four days. To warm up, just microwave pieces with a cover so they don’t dry out. You can freeze them tight for up to two months—just thaw in the fridge overnight and bake under foil at 350 until steamy
Switch-Ups
No Hatch chiles? Go for canned green chiles plus a squeeze of lime to kick up the brightness. Leftover rotisserie turkey slides right in. Want more heat? Pepper Jack cheese is your friend. Don’t have enchilada sauce? Grab some green salsa
What to Serve With
Dish them up with black beans or Spanish rice for an easy win. Add extras like diced onions, cilantro, or avocado for a fresh bite. For bigger spreads, throw in guac and a scoop of pico de gallo on the side
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Why It Matters Locally
Green chile enchiladas are a classic New Mexico comfort food. Folks go red or green depending on the chile season. You’ll spot them at Christmas tables or potlucks, and using Hatch chiles is pretty much showing your Southwest pride
Common Questions
- → Is it fine to use premade green enchilada sauce?
Totally! The canned kind is easy, but Hatch green chile sauce packs that classic New Mexico punch.
- → What chicken works best in this?
Grab a rotisserie chicken or some roasted leftovers for an easy, tender filling and less prep.
- → Should I warm tortillas ahead of time?
Give the tortillas a quick heat in your pan or microwave and they'll roll up without cracking.
- → Can I prep this meal before?
Yep, just put everything together, cover, and stash in the fridge. Pop it in the oven right before eating for the best texture.
- → Which toppings are tasty here?
Slice up fresh cilantro and add a big dollop of sour cream for a fresh, creamy lift at the end.