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Hatch Green Chile Enchiladas

🌶️ Hatch Green Chile Enchiladas

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie works great
  • 2 cups shredded Monterey Jack or pepper jack cheese divided
  • 1 cup sour cream
  • 1½ cups roasted Hatch green chiles chopped (fresh or canned)
  • 1 10 oz can green enchilada sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 8 flour tortillas or 10 corn tortillas
  • Chopped cilantro and lime wedges for garnish

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. In a medium bowl, mix shredded chicken, 1 cup of cheese, sour cream, 1 cup of green chiles, garlic powder, cumin, and salt.
  3. Spoon about ⅓ cup of the chicken mixture into each tortilla, roll it up, and place seam-side down in the baking dish.
  4. Mix the enchilada sauce with the remaining ½ cup green chiles, then pour it evenly over the enchiladas.
  5. Sprinkle the remaining 1 cup of cheese on top.
  6. Bake for 25–30 minutes, until hot and bubbly and the cheese is golden.
  7. Let sit for 5 minutes before serving. Garnish with chopped cilantro and a squeeze of lime.

Notes

For vegetarian enchiladas, use black beans or sautéed mushrooms in place of chicken.
Want extra heat? Use hot Hatch chiles or add a few dashes of hot sauce to the filling.
Corn tortillas can be used for a gluten-free version — warm them first to prevent tearing.
Serve with rice, beans, or a crisp green salad for a complete meal.