Why You’ll Love This Recipe

Hatch Green Chile Enchiladas are a bold, flavorful Southwestern dish made with roasted Hatch green chiles, tender shredded chicken or beef, and melty cheese wrapped in warm corn tortillas. Smothered in a rich green chile sauce, these enchiladas are savory, spicy, and deeply satisfying. Perfect for weeknight dinners or special gatherings, they bring the taste of New Mexico straight to your kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

corn tortillascooked shredded chicken (or beef)Hatch green chiles (roasted and chopped)green enchilada saucemonterey jack or cheddar cheese (shredded)onion (finely chopped)garlic (minced)olive oilsalt and peppercuminoptional: sour cream, cilantro, lime wedges for serving

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Heat a bit of olive oil in a skillet over medium heat and sauté the onion until soft. Add garlic and cook until fragrant.

Stir in chopped Hatch green chiles and a pinch of salt, pepper, and cumin. Cook for 2-3 minutes to blend flavors.

Add the shredded chicken to the skillet and toss to combine with the chile mixture. Warm through and remove from heat.

Lightly warm the corn tortillas in a skillet or microwave until pliable.

Spoon the chicken mixture into each tortilla, sprinkle with cheese, and roll up tightly.

Place rolled tortillas seam-side down in the prepared baking dish.

Pour green enchilada sauce evenly over the top, then sprinkle with additional cheese.

Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.

Garnish with sour cream, chopped cilantro, and a squeeze of lime if desired.

Servings and timing

This recipe serves 4-6 people.Preparation time: 20 minutesBaking time: 25 minutesTotal time: 45 minutes

Variations

Use beef or a vegetarian filling with beans and zucchini instead of chicken.

Add chopped spinach or corn to the filling for extra veggies.

Use flour tortillas for a softer, burrito-like texture.

Top with avocado slices or a fried egg for extra richness.

Make it creamy by mixing sour cream into the green chile sauce.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, cover and microwave for 1-2 minutes or warm in a 350°F (175°C) oven until heated through.These enchiladas can be frozen before or after baking; thaw before reheating.

FAQs

What makes Hatch green chiles special?

Hatch chiles come from New Mexico and have a unique flavor—earthy, smoky, and slightly sweet with a variable heat level.

Can I use canned green chiles?

Yes, if fresh Hatch chiles aren’t available, canned roasted green chiles are a good substitute.

Are these enchiladas spicy?

They can be! The heat level depends on the Hatch chiles used. Mild and hot versions are available.

Can I make them ahead of time?

Yes, assemble them up to a day in advance and bake when ready to serve.

What cheese is best?

Monterey Jack melts beautifully, but a blend of Jack and cheddar adds extra flavor.

Can I make this gluten-free?

Yes, just ensure your enchilada sauce and tortillas are labeled gluten-free.

Do I need to roast the Hatch chiles myself?

Fresh is best, but store-bought roasted Hatch chiles (frozen or jarred) are a convenient option.

Can I add beans?

Yes, black or pinto beans work well as an addition or meat substitute.

Is green enchilada sauce the same as salsa verde?

No, green enchilada sauce is typically smoother and cooked, while salsa verde is often raw and chunkier.

What can I serve with this dish?

Serve with Mexican rice, refried beans, or a crisp green salad.

Conclusion

Hatch Green Chile Enchiladas are a zesty and comforting classic packed with Southwestern flavor. Whether you prefer them mild or fiery, they’re a delicious way to enjoy the distinctive taste of Hatch chiles. Make a batch tonight and experience why this regional favorite is so beloved.