Hatch Green Chile Chicken Enchiladas

Hatch Green Chile Chicken Enchiladas are the first thing I think about making when Hatch Green Chiles are in season. This dish immediately brings me back to my first trip to Santa Fe, New Mexico 14 years ago. I was with my dear friend, Tina Baily, a fellow foodie like me. We spent four days in Santa Fe exploring the beautiful landscape and visiting wonderful galleries but mostly eating our way through the town.

Out of all the delicious food we ate, the thing we still talk about is the amazing Hatch Green Chile Sauce. It was smothered on just about everything!

Roasting Fresh Chiles is Key

The key to making fantastic Hatch Green Chile Sauce is roasting fresh chiles. And, it is very easy to do. You can broil them in the oven or throw them on the grill. You will want to make sure they get good and blackened, almost to the point of looking burnt. Then remove them from the oven, and place them in a zip lock bag to steam for a few minutes. Once they have cooled, peel off the skins and remove the seeds. These will be the base of the best sauce you have ever had!

Make that Velvety Sauce!

Along with the chilies, add chicken stock, garlic, cumin, oregano, onions, and half and half creating a velvety sauce with a moderate kick. For the filling, add rotisserie chicken with a dollop of that wonderful sauce along with more cumin and oregano, and lots of shredded Jack Cheese.

The filling gets tucked into fresh flour or corn tortillas. The dish is then smothered with that velvety sauce and topped with more cheese. It is then baked until everything is hot and bubbly.

Toppings for Hatch Green Chile Chicken Enchiladas

These are great as is or topped with avocado, pickled onions, sour cream, and fresh chopped cilantro. Hatch Green Chile Chicken Enchiladas are great to make a day or two ahead. When you are ready to eat just pop them in the oven. I do suggest pulling them out of the freezer an hour or so before baking. You can also make just the sauce ahead of time and freeze it. (See recipe notes.)

Check out some of my other favorite Green Chile recipes

If you are a fan of Green Chiles like me, check out my other Green Chile recipes Green and White Green and White Slow Cooker Chicken Chile and Overnight Green Chile, Bacon, and Pepper Strata. You might also like to try my Quick Pickled Red Onions which are a great topper for any of my Green Chile recipes.

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Hatch Green Chile Chicken Enchiladas

Enchiladas stuffed with chicken and cheese and topped with a velvety Hatch Green Chile sauce

Course dinner

Cuisine Mexican, Southwestern

Keyword Chicken Enchilada, Chile, Enchilada, Green Chile Chicken Enchilada, Hatch Green Chile

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 12 Enchiladas

Equipment

• 1 large flat casserole dish or two smaller ones
• 1 large high-sided saucepan
• 1 spatula or large spoon for sauteeing and mixing the sauce

Ingredients

For the Sauce:

• 4 T. butter
• 1 medium diced onion
• 4 T. flour
• 4 cloves of minced garlic
• 4 cups chicken stock
• *1 c. pureed roasted green chilies such as Hatch
• ½ t. ground cumin
• ½ t. crumbled dried oregano
• ½ - 1 t. salt start with a half and add to taste
• 2 bay leaves
• 1 c. half and half

For the Enchiladas:

• 12 large flour tortillas
• 3 cups of shredded chicken rotisserie works great
• 4 c. shredded jack cheese
• ½ t. ground cumin
• ½ t. crumbled dried oregano
• ½ c. of the finished green chili sauce

Instructions

• In a large stock pot or sauce pan, melt the butter until foaming. Add the diced onions and sauté till translucent, about five minutes. Add the garlic and stir for about a minute being careful not to burn.
• Sprinkle in the flour and cook for a minute or two forming a lose paste. Add the stock, green chilies, cumin, oregano, salt and bay leaves. Bring to a simmer and keep simmering for about 10 minutes.
• Remove from the heat, stir in the cream and allow to cool for about 30 minutes. Remove the bay leaves and puree with an immersion blender or in a regular blender.
• NOTE: Sauce can be frozen per note.
• Pre-heat oven to 350 degrees.
• Combine the chicken, 3 cups of cheese, spices and sauce in a large bowl.
• Spread a half cup of sauce into a large casserole dish. Fill each tortilla with about a ½ c. of the filling, role tightly, and place in the pan seem side down. Repeat with the remaining tortillas. If you have a smaller dish, you may need to use a second one.
• Once all the enchiladas are filled pour the remaining sauce over the top and sprinkle with the remaining cup of cheese.
• Cover tightly with foil and bake for 25 minutes. Remove the foil and place back in the oven for 5 - 10 more minutes until the cheese on top is bubbly and starting to brown.
• Remove and let set for 10 minutes then serve.

Notes

If you want to freeze the sauce, stop after step 2. Allow the sauce to cool, then pour into a freezer zip-lock bag. Place in the freezer. When ready to eat, thaw the sauce, pour into a pan, bring to a simmer, and proceed to step 3.

*You can use canned green chilies or roast your own. To roast chilies, place on a sheet pan and broil for several minutes until the skins are blackened and blistered turning mid-way through. The time will vary based on your oven.

Remove the blackened chilies and place them in a zip lock bag. Close the bag and allow them to steam for 15 - 20 minutes. Remove them from the bag and under running water peel the chilies and remove the seeds and membranes. Puree in a food processor.