Description
These Hatch Green Chile Enchiladas are packed with bold Southwestern flavors, featuring roasted Hatch chiles, tender chicken, and melted cheese, all wrapped in soft corn tortillas and baked to perfection.
Ingredients
Units
Scale
- 2 cups cooked shredded chicken
- 2 cups Hatch green chile sauce
- 1/2 cup sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- 8 corn tortillas
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté chopped onions until translucent.
- Mix the green chile sauce and sour cream together in a bowl.
- In a separate bowl, combine the shredded chicken, sautéed onions, half of the green chile sauce mixture, and 1 cup of cheese. Mix well.
- Warm the corn tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam side down in a greased 9×13 inch baking dish.
- Pour the remaining green chile sauce over the enchiladas and sprinkle the remaining cheese on top.
- Bake for 25–30 minutes or until the cheese is bubbly and slightly golden.
- Garnish with chopped cilantro if desired and serve hot.
Notes
- Use freshly roasted Hatch chiles for best flavor.
- Substitute chicken with roasted vegetables or beans for a vegetarian version.
- Can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg