Roasted Hatch Chile Chicken Enchiladas

Roasted Hatch Chile Chicken Enchiladas
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 30m
  • Servings:



Roast hatch chiles and blend them into a homemade enchilada verde sauce for a great kick of flavor!


  • ¾ lb. Hatch chiles, cut in half, seeds and stems removed
  • ¾ lb. tomatillos, husks removed
  • 1 sm. onion, cut into large pieces
  • 4 cloves garlic, peeled
  • 1 Tbsp. olive oil
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper
  • 1 cup chicken stock
  • 3 cups shredded cooked chicken
  • ½ cup Mexican crema
  • ½ cup cilantro, chopped
  • 2 cups shredded Monterey jack cheese, divided
  • 12 corn tortillas


  1. Heat oven to 450°F.
  2. On a rimmed baking sheet toss chiles, tomatillos, onion, and garlic with oil, salt and pepper. Roast 25-30 minutes until softened and brown on edges. Cool slightly and transfer to a food processor or blender; add chicken stock. Blend until smooth; pour into a pie plate. Set aside.
  3. Reduce oven heat to 375°F. Spray a 9x13” baking pan with non-stick cooking spray; spread about ½ cup of enchilada sauce on the bottom; set aside.
  4. In a bowl mix together chicken, cilantro, crema and 1 cup cheese. Dip a tortilla in enchilada sauce, fill with about ¼ cup chicken mixture, roll up and place seam side down in prepared pan. Repeat with remaining tortillas. Pour remaining sauce over the top of the enchiladas, top with remaining cheese.
  5. Bake 25-30 minutes until heated through, cheese is melted and starting to brown on edges. Refrigerate leftovers.


If it’s not Hatch chile season, try making the sauce with Anaheim chiles.

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