Pin it
Savor bold Hatch chiles, melted cheese, and tender chicken, all tucked in cozy corn tortillas. This dish feels like a hug from the Southwest and is super easy for any weeknight meal.
Spending summers in New Mexico, Hatch chiles always take me back. Anytime pals drop by, this is the meal I whip up for easy nights together.
Mouthwatering Ingredients
- Shredded cooked chicken: Juicy chicken is the base, so grab leftovers or a rotisserie bird
- Corn tortillas: Use fresh, but if they're stiff, quickly warm them up so they bend easily
- Hatch green chile sauce: Deep, tangy, smoky heat; use frozen and blend if you can't find fresh or a simple jar
- Cheddar cheese, shredded: All about that bold flavor and color—self-shredded is best
- Monterey Jack cheese, shredded: Creamy goodness that melts like a dream
- Onion, diced: Adds that gentle sweetness; keep it mellow with white or yellow
- Minced garlic: For the punchy base, go fresh—it makes all the difference
- Salt: Just enough to bring it all together—taste as you go
- Black pepper: Little pop of mild spice
- Ground cumin: Adds that earthy kick; grind it yourself if you can
- Fresh cilantro, chopped: For a hit of green on top, or swap in green onions if you're not a fan
- Sour cream (optional): Creamy coolness on the side, go full-fat for the best effect
Simple How-To Steps
- Get Ready:
- Set your oven to 375 F and spray your 9x13 pan just so nothing sticks.
- Sauté Stuff First:
- Throw your onion and garlic in a skillet on medium, give them a stir every so often till they're soft and turn golden, about five minutes. Don’t let the garlic burn or it’ll taste off.
- Make the Filling:
- Dump chicken into the pan with your sautéed mix. Season with cumin, salt, pepper, and stir so it's all even. Let heat a couple of minutes so flavors mix.
- Warm the Tortillas:
- Microwave or toss tortillas in a skillet for about thirty seconds so they won’t break up when you roll them.
- Spread Sauce in the Pan:
- Pour about half a cup of sauce across the bottom, coating it all. This keeps your tortillas soft while baking.
- Roll ‘Em Up:
- Put a scoop of chicken on each tortilla, toss on Monterey Jack and cheddar, roll them up tight, and set seam side down in the pan, squish them together as needed.
- Add More Sauce and Cheese:
- Spoon leftover green chile sauce all over the top, then finish with the rest of the cheese. Don’t miss the corners.
- Pop in the Oven:
- Bake twenty-five to thirty minutes—watch for bubbly edges and browned cheese. Kitchen will smell amazing.
- Top and Serve:
- Right out of the oven, add cilantro over the top and serve hot. Extra sour cream, if you want it, on the side.
Pin it
The green chile sauce is the star every time. That smoky, gentle spice always takes me back to market days in New Mexico and grandma’s cooking. My family just hangs around the table longer whenever these are served.
Storage Hacks
Let everything cool before you wrap the baking pan or switch to a container with a tight lid. Stash it in the fridge for up to four days. Pop single portions in the microwave covered so they stay moist. For longer, freeze tightly wrapped for two months tops. Defrost overnight and then bake covered at 350 F until heated through.
Swap Ideas
No Hatch chiles? Try canned green chiles and a squirt of lime for zing. Leftover turkey works instead of chicken. Swap in Pepper Jack to make it spicy. If you’re out of green sauce, a dash of green salsa will do.
How to Serve
Serve this up with Spanish rice or basic black beans. Add more cilantro, some chopped onions, or avocado slices to keep things fresh. For a full plate, pile on some guacamole or pico de gallo.
Pin it
Cultural Backdrop
These New Mexico green chile enchiladas are a staple for so many folks. Some families go for green, some red, depending on what’s growing. You’ll see this dish for Christmas dinners or neighborhood parties. Real Hatch chiles are Southwest bragging rights.
Frequently Asked Questions
- → Can I use store-bought green enchilada sauce?
You sure can use canned sauce, but Hatch green chile gives the dish a true New Mexico spin.
- → What is the best chicken to use?
Grab some rotisserie chicken or any cooked chicken you have. Shred it up for easy, tasty filling.
- → Do I need to fry the tortillas first?
Just heat the tortillas quick in a pan or microwave. That way they won’t fall apart when you roll them.
- → Can I make this dish ahead?
Go ahead and build it earlier, tuck it in the fridge, and bake it off right before you're ready to eat.
- → What garnishes work well?
Fresh cilantro and a scoop of sour cream really brighten things up and add creaminess.