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Layers of spicy Hatch green chile, melty cheese, and savory chicken get all tucked into warm corn tortillas. You'll bite into bold Southwest flavors and still keep your weeknight chill, blending cozy and simple in every mouthful.
Trips to New Mexico as a kid always meant Hatch green chiles, good food, and big family dinners. Now when folks pop by for relaxed hangouts, these enchiladas are my usual fix.
Delicious Ingredients
- Sour cream (optional): Scoop a dollop on top for cool, creamy goodness. Full-fat brings extra richness
- Fresh cilantro, chopped: Finish with some greenery for zippy flavor. Chopped green onion does the trick if cilantro’s not your thing
- Black pepper: Perks things up with a gentle little kick
- Salt: Ties all the flavors together—taste your chicken before adding more
- Ground cumin: That earthy taste you'll recognize from Southwestern eats. Freshly ground? Even better
- Garlic, minced: Really brings the aroma. Grab fresh garlic if you want a real pop
- Onion, diced: Sweetens the filling. Milder yellow or white onions are best so they're not too biting
- Cheddar cheese, shredded: Gives sharpness and bright color. Buy a block and shred if you want a meltier top
- Monterey Jack cheese, shredded: Gets nice and gooey with a soft, creamy bite
- Hatch green chile sauce: The real Southwest punch! Hunt for simple jarred kinds or blitz up some frozen chiles
- Corn tortillas: Get fresher ones if you can, or heat them for a second so they don’t tear
- Cooked chicken, shredded: The star of the show—keep it juicy! Leftover roast or rotisserie chicken works great
Stress-Free Steps
- Finish It Off:
- Scatter chopped cilantro over your hot pan of enchiladas. Plop some sour cream on each if you want, and serve while it’s still steamy
- Bake:
- Pop the dish in your oven and bake around twenty-five to thirty minutes. The cheese should bubble and gleam gold across the top, and it’ll smell amazing
- Sauce and Cheese Blanket:
- Pour whatever green chile sauce is left over the rolled enchiladas, then shower on the rest of the cheese. Don’t leave any corners bare
- Roll It Up:
- Spoon chicken mixture inside each tortilla, toss some Monterey Jack and cheddar with it, roll tight, and line them up seam down in the pan—snuggle them together
- Ladle On The Sauce:
- Splash a half cup of chile sauce onto the bottom of your greased pan. This keeps tortillas soft and adds loads of flavor
- Soften Tortillas:
- Microwave or heat tortillas on a skillet—about thirty seconds. That way, they’ll bend easily instead of crumbling
- Mix The Chicken:
- Add chicken right into your skillet with onions and garlic. Sprinkle in black pepper, cumin, and salt. Give it a good toss so every bite gets seasoned, and let flavors meld for a couple minutes
- Get Aromatics Going:
- Set a skillet to medium and gently cook onion and garlic until golden and soft, maybe five minutes. Stir a lot so the garlic doesn't burn and turn harsh
- Prep The Pan:
- Grease your 9x13 pan lightly and let the oven warm to 375°F. The pan won’t stick and everything bakes evenly
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I always reach for green chile sauce. That smoky heat takes me back to New Mexico, family weekends, and my grandma’s kitchen. When these enchiladas hit the table, nobody’s in a rush to leave.
Easy Storage Ideas
Cool your enchiladas down first, then cover your dish with foil or stash pieces in sealed containers. They’ll last in the fridge for about four days. For microwave reheating, cover the slices to keep them moist. To go longer, freeze them snugly wrapped for up to two months. Thaw overnight in the fridge and warm them in a covered pan at 350°F till nice and hot.
Swap Suggestions
If you can’t score Hatch chiles, canned green chiles plus a splash of lime will do. Extra turkey from lunch? Go for it. Pepper Jack turns up the heat. No enchilada sauce? A little green salsa works in a pinch.
How To Serve
Black beans or Spanish rice go great on the side. Add more cilantro, a bit of diced onion or avocado slices for something fresh. Turn it into a party with guacamole and pico de gallo too.
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Local Backstory
These Hatch chile enchiladas are a homey Southwestern favorite. Lots of New Mexico families have their own spin, often picking red or green chiles based on what’s in season. You might see them at Christmas tables or neighborhood get-togethers—Hatch green chiles are pure pride if you’re from there!
Common Questions
- → Is it okay to use premade green enchilada sauce?
Totally—grab some canned green enchilada sauce if you want. But you'll get that real-deal taste if you use Hatch green chile sauce.
- → Which chicken should I pick?
Leftover roasted chicken or shredded rotisserie works great. It makes things easy and the filling's always tender.
- → Do I have to cook the tortillas before rolling?
Just heat the tortillas quick (in a pan or the microwave)—that way, they won't rip when you roll them up.
- → Can I prep this in advance?
Yep! You can build everything, cover it, and keep it in the fridge, then just bake right before you eat.
- → What toppings taste good on top?
Sour cream and some chopped fresh cilantro are perfect for a little freshness and creamy goodness at the end.