Print

Flavorful Green Hatch Chili Chicken Enchiladas Recipe with Easy Roasted Tomatillo Sauce

green hatch chili chicken enchiladas - featured image
Print Recipe

This recipe features smoky green Hatch chili chicken enchiladas with a tangy roasted tomatillo sauce, perfect for a quick, flavorful meal that brings warmth and comfort.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced onions, sautéed until translucent
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 8–10 medium tomatillos, husked and rinsed
  • 3–4 Hatch green chiles, roasted, peeled, and seeded
  • 1 small white onion, quartered
  • 2 cloves garlic
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1/2 cup chicken broth or water
  • 10–12 soft corn tortillas (warmed)
  • 1 cup shredded Monterey Jack or Chihuahua cheese for topping
  • Sour cream and extra cilantro for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Spread tomatillos, Hatch chiles, and quartered onion on a baking sheet. Roast for 15-20 minutes, turning halfway, until tender and slightly charred.
  2. Transfer roasted tomatillos, peeled and seeded chiles, roasted onion, garlic cloves, cilantro, lime juice, salt, and chicken broth into a blender. Blend until smooth and vibrant green. Adjust consistency with more broth if needed. Set aside.
  3. Heat olive oil in a skillet over medium heat. Sauté diced onions until translucent, about 5 minutes. Add garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
  4. Add shredded chicken to skillet, mix well, season with salt and pepper. Remove from heat and stir in 1 cup shredded cheese until melted.
  5. Warm corn tortillas in a dry skillet or microwave wrapped in a damp towel for about 30 seconds until pliable.
  6. Pour about 1/3 cup of tomatillo sauce into the bottom of a 9×13 inch baking dish. Spoon 2-3 tablespoons of chicken filling into each tortilla, roll tightly, and place seam-side down in the dish.
  7. Pour remaining tomatillo sauce over enchiladas and sprinkle with remaining shredded cheese.
  8. Bake uncovered at 375°F (190°C) for 20-25 minutes until cheese is bubbly and golden.
  9. Let enchiladas rest for 5 minutes before serving. Garnish with sour cream and fresh cilantro if desired.

Notes

Roasting tomatillos and Hatch chiles is key for smoky flavor. Peel chiles by rubbing with a damp towel after roasting. Pulse sauce in blender to keep some texture. Warm tortillas to prevent cracking. If sauce is too tart, add a pinch of sugar. Avoid overfilling tortillas as filling expands during baking.

Nutrition

Keywords: Hatch chili, chicken enchiladas, tomatillo sauce, roasted chiles, Mexican recipe, easy enchiladas, green chili, comfort food

Find it online: https://sagestirs.com/flavorful-green-hatch-chili-chicken-enchiladas-recipe-with-easy-roasted-tomatillo-sauce/