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Flavorful Roasted Hatch Green Chile Chicken Enchiladas with Easy Tomatillo Sauce

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Smoky roasted Hatch green chiles combined with tender chicken and fresh tomatillo sauce create a delicious and satisfying enchilada dish perfect for weeknight dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup roasted Hatch green chiles, peeled and chopped (about 6 medium chiles)
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 pound fresh tomatillos, husked and rinsed
  • 1/2 cup chopped white onion
  • 2 cloves garlic
  • 1 jalapeño, stemmed and seeded (adjust for heat preference)
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • 1/4 cup water or chicken broth (for blending)
  • 10–12 corn tortillas, lightly warmed
  • 1 1/2 cups shredded Monterey Jack cheese (or a Mexican blend)
  • 1/2 cup crumbled queso fresco (optional)
  • Fresh cilantro and sliced green onions for garnish

Instructions

  1. Roast the Hatch Green Chiles and Tomatillos (15-20 minutes): Place whole chiles and tomatillos on a hot grill or under the broiler. Turn frequently until the skins are blistered and charred all over (about 8-10 minutes). Remove and immediately place the chiles in a paper bag to steam for 10 minutes.
  2. Peel and Chop the Chiles: Once cooled, peel off the blistered skin from the Hatch chiles, discard seeds for less heat or keep them if you like spice. Chop the peeled chiles roughly.
  3. Make the Tomatillo Sauce: In a blender, combine roasted tomatillos, onion, garlic, jalapeño, cilantro, lime juice, and salt. Add water or chicken broth gradually until smooth but still slightly thick. Taste and adjust seasoning.
  4. Prepare the Chicken Filling: Heat olive oil in a skillet over medium heat. Sauté onions until translucent (about 3 minutes), add garlic and cook for 30 seconds. Stir in shredded chicken, chopped Hatch chiles, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes to blend flavors. Remove from heat.
  5. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease your baking dish. Dip each tortilla in the tomatillo sauce to coat, then fill with a generous spoonful of the chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.
  6. Top and Bake: Pour remaining tomatillo sauce evenly over the rolled enchiladas. Sprinkle remaining cheese and queso fresco on top. Bake uncovered for 20-25 minutes until bubbly and slightly golden.
  7. Garnish and Serve: Let the enchiladas rest for 5 minutes. Garnish with chopped cilantro and green onions. Serve warm with lime wedges on the side.

Notes

Roast Hatch chiles whole and steam in a paper bag to loosen skins for easy peeling. Warm tortillas before rolling to prevent cracking. Adjust jalapeño and chile seeds for desired spice level. Reserve some sauce for dipping. Can substitute poblano peppers if Hatch chiles are unavailable. For gluten-free, use almond or coconut flour tortillas. Leftovers keep well refrigerated for 3 days or freeze unbaked enchiladas for up to 2 months.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, tomatillo sauce, roasted chiles, Mexican recipe, easy enchiladas, weeknight dinner

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