Print

Flavorful Roasted Hatch Green Chile Chicken Enchiladas with Easy Homemade Verde Sauce

roasted hatch green chile chicken enchiladas - featured image
Print Recipe

These enchiladas feature smoky roasted Hatch green chiles, tender slow-roasted chicken, and a bright, tangy homemade verde sauce, delivering a comforting and bold Southwestern flavor.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 4–5 Hatch green chiles, roasted, peeled, and chopped
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1 lb fresh tomatillos, husked and rinsed (or frozen)
  • 2–3 Hatch green chiles, roasted and peeled
  • 1 small white onion, quartered
  • 2 cloves garlic
  • 1/2 cup fresh cilantro leaves
  • 1 tbsp fresh lime juice
  • 1/2 tsp salt, or to taste
  • 1/4 cup water (adjust for desired sauce consistency)
  • 12 corn tortillas (fresh or lightly toasted)
  • 2 cups shredded Monterey Jack or Oaxaca cheese
  • 1/2 cup sour cream or Mexican crema (optional, for serving)
  • Cooking oil (vegetable or canola) for roasting and sautéing

Instructions

  1. Preheat oven to 425°F. Roast whole Hatch green chiles on a baking sheet for about 15 minutes, turning occasionally, until skins are charred and blistered.
  2. Season chicken thighs with salt, pepper, and a drizzle of oil. Roast on a separate pan for 25-30 minutes until cooked through and juices run clear. Let cool slightly.
  3. Peel skins off Hatch chiles (wear gloves if sensitive), remove seeds if desired, and chop finely.
  4. Shred roasted chicken with two forks. Heat 1 tbsp oil in a skillet over medium heat. Sauté chopped onion and garlic until translucent, about 5 minutes.
  5. Add diced Hatch chiles and cumin to skillet, cook 2 more minutes. Stir in shredded chicken, season with salt and pepper, then remove from heat.
  6. In a blender, combine roasted tomatillos, 2-3 peeled Hatch chiles, quartered onion, garlic cloves, cilantro, lime juice, salt, and water. Blend until smooth but slightly textured. Adjust seasoning as needed.
  7. Heat a skillet over medium heat with a little oil. Warm each tortilla about 20 seconds per side until pliable.
  8. Preheat oven to 375°F. Spread 1 cup of verde sauce evenly on the bottom of a baking dish.
  9. Place about 1/4 cup chicken filling and 1 tbsp shredded cheese on each tortilla, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas and filling.
  10. Pour remaining verde sauce over enchiladas and sprinkle with remaining cheese.
  11. Bake uncovered for 20-25 minutes until cheese is melted and bubbly and edges of tortillas start to brown.
  12. Let enchiladas rest for 5 minutes before serving. Add sour cream or crema and garnish with cilantro or sliced green onions if desired.

Notes

Wear gloves when peeling Hatch chiles to avoid skin irritation. Remove seeds for milder heat. Warm tortillas before rolling to prevent cracking. Let enchiladas rest after baking for better sauce consistency. Sauce can be made ahead and stored in fridge for up to two days. Leftovers reheat best in oven covered with foil.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, homemade verde sauce, roasted chiles, Mexican, easy dinner, comfort food

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