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    Home » Recipes » Main Dishes

    By Kaleigh McMordie - August 12, 2020, Updated February 24, 2021

    Hatch Green Chile Chicken Enchiladas

    Jump to Recipe·Print Recipe
    pinterest image with text for green chile chicken enchiladas.

    Homemade Hatch green chile chicken enchiladas with healthy homemade green enchilada sauce are the cheesy, spicy Tex-Mex dinner of your dreams! They're perfect for using leftover chicken and roasted green chiles. (gluten-free)

    green chile chicken enchiladas topped with cilantro and jalapenos with a black serving spoon pulling one out of the dish.

    You can't live in Texas without a love for enchiladas. And especially if you live in west Texas near New Mexico, where Hatch chiles are abundant this time of year, green chile enchiladas are bound to be a favorite. They certainly are in our house!

    Since it's Hatch chile week here on Lively Table, it's time to get in the kitchen and make some homemade Hatch green chile chicken enchiladas, filled with smoky, spicy Hatch chiles, gooey cheese, and the best, healthy homemade green chile enchilada sauce. Although they do take a few steps, the end result is always worth it! Especially when you have leftovers to eat the next day.

    Why You'll Love These Green Chile Chicken Enchiladas

    • These green enchiladas are simply the best, real Tex-Mex style enchiladas with a New Mexico Hatch chile kick. (corn tortillas, not flour, and no cream of anything here!) They're absolutely delicious in all of their spicy, smoky, cheesy glory. It's comfort food at it's finest for Texans.
    • These enchiladas are great for using leftover chicken! In fact, I recommend it for one less step. I also keep my homemade enchilada sauce in the freezer (or can some to keep in the pantry) so that I can whip these up on any given weeknight.
    • They're healthier than most. Homemade enchilada sauce, corn tortillas, and no icky ingredients make these a healthier option for getting your enchilada fix. 

    six image collage showing steps to making green chile chicken enchiladas.

    How To Make Hatch Green Chile Chicken Enchiladas

    It takes a few steps, but it's easier than you may think:

    1. Mix the filling. Combine the shredded chicken, onion, green chiles, and cheese in a bowl. 
    2. Lightly grease a 9-inch baking dish and spread a thin layer of sauce in the bottom.
    3. Heat the tortillas in a small amount of oil in a skillet on the stove. You want them warm and pliable, not crispy. Set them aside on a plate lined with paper towels.
    4. Fill the tortillas with about ¼ cup of filling each. Then roll them up and place seam side down in the baking dish. Repeat with all of the tortillas.
    5. Pour the sauce over the tortillas, using a spoon to spread it evenly. Top with remaining cheese. 
    6. Bake for 10-15 minutes or until bubbly and melty. 

    two side by side images showing an overhead view of unbaked enchiladas in a white baking dish, and the baked enchiladas in a white baking dish.

    Tips For Making Perfect Enchiladas

    • Don't skip warming the tortillas in oil. It makes them much easier to roll. If you skip the oil, the tortillas will fall apart once baked, leaving you with a mushy casserole. 
    • If you have someone who can help, it makes quicker work if you have an assembly line. One person can warm the tortillas while the other person fills and rolls them.
    • If the cheese starts to brown too quickly, cover the dish with foil.
    • I prefer using leftover chicken, but if you don't have any already cooked, place a large chicken breast (or two small) in a saucepan on the stove and cover with broth. Simmer until the internal temperature reaches 165°F, then cool and shred into pieces.
    • This recipe is easily doubled or tripled. For a very large batch, make the enchiladas on a rimmed sheet pan.

    overhead view of Green Chile Chicken Enchiladas in a white baking dish topped with cilantro and jalapenos with a black fork next to the dish.

    Ingredient Substitutions and Recipe Variations

    • For a creamy green chile sauce, stir ⅓ cup sour cream into the enchilada sauce.
    • If you're using store-bough canned green chiles, you may need to increase the amount to ½ cup for more flavor.
    • I prefer block Monterey jack cheese, but use what you have or prefer! You can use colby jack, cheddar jack, pepper jack, etc.

    How To Store Leftover Enchiladas

    Enchiladas are one of those rare dishes that are even better leftover. Store leftovers in an airtight container in the refrigerator, or you can simply cover the baking dish and refrigerate it once it has cooled, up to 4 days. Reheat them covered in foil in the oven, or simply microwave one or two for about a minute. 

    two green chile chicken enchiladas on a white plate with a black fork cutting into one of the enchiladas.

    What To Serve With Enchiladas

    • Go the traditional route of rice and refried beans.
    • Or, make a pot of pinto beans!
    • Chips and salsa or guacamole are a must. 
    • If you want to go a little healthier, try my cilantro lime quinoa or grilled pineapple jicama black bean salsa.
    • If you're feeling festive, be sure to make a skinny margarita, too!

    Did you make this recipe? Please leave a star rating in the comments!

    Print

    Green Chile Chicken Enchiladas

    overhead view of two green chile chicken enchiladas on a white plate topped with jalapeno slices and cilantro with a black fork beside them.
    Print Recipe

    ★★★★★

    5 from 3 reviews

    Homemade Hatch green chile chicken enchiladas with healthy homemade green enchilada sauce are the cheesy, spicy Tex-Mex dinner of your dreams! They're perfect for using leftover chicken and roasted green chiles. (gluten-free)

    • Author: Kaleigh
    • Prep Time: 20 minutes
    • Cook Time: 15 minutes
    • Total Time: 35 minutes
    • Yield: 8 enchiladas 1x
    • Category: main dish
    • Method: baked
    • Cuisine: Mexican

    Ingredients

    Scale

    For the Filling:

    • 2 ½ cups cooked chicken, shredded
    • ¼ cup roasted Hatch green chiles, diced
    • ¼ cup onion, diced
    • ½ cup shredded cheddar jack or monterey jack cheese

    For the Enchiladas:

    • 8 corn tortillas
    • Avocado oil or other neutral flavored oil
    • 1 ½ cups Hatch green chile enchilada sauce
    • 1 cup shredded cheddar jack or monterey jack cheese

    Instructions

    1. Heat oven to 350°F.
    2. Combine chicken, chiles, onion and cheese in a bowl.
    3. Heat a skillet over low heat. Pour a small amount of oil in the bottom. Heat each tortilla in oil for about 20 seconds per side or until pliable and warm but not crunchy. Place tortillas on a plate with paper towels to drain.
    4. Lightly oil a 9-inch baking dish. Spread a thin layer of of sauce in the bottom.
    5. Assemble enchiladas. Spoon about ¼ cup chicken mixture into a tortilla and roll up. Place in the baking dish, seam side down. Repeat with remaining tortillas and chicken.
    6. Pour enchilada sauce over enchiladas, spreading with a spoon to cover tortillas entirely. Sprinkle with remaining cheese.
    7. Bake enchiladas 15-20 minutes or until sauce is bubbly and cheese is melted. Remove from oven and serve with cilantro, jalapeño slices, diced red onion, or avocado (optional).

    Notes

    • For creamy enchilada sauce, stir ⅓ cup sour cream into the enchilada sauce.
    • If using canned green chiles, increase the amount to ½ cup for more flavor.
    • Leftover enchiladas reheat well (they're often even better the next day!).
    • This recipe can be doubled easily.
    • I like to use leftover chicken, but if you don't have any made, poach one large chicken breast (or 2 small) in broth in a saucepan on the stove until the internal temperature reaches 165°F. Then use two forks to shred the chicken into pieces.

     

    Keywords: hatch green chile enchiladas, green chile chicken enchiladas, healthy chicken enchiladas

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

    « How To Roast and Can Hatch Chiles
    Hatch Chile Hush Puppies »

    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

    Reader Interactions

    Comments

    1. Terri Bianchi says

      September 04, 2020 at 5:22 pm

      Simply delicious...made your enchilada sauce to go with and roasted the Hatch Green Chile’s on the grill...this is a keeper!

      ★★★★★

      Reply
      • Kaleigh says

        September 05, 2020 at 7:35 am

        Hi Terri! I'm so glad you liked the recipe! Thanks for the feedback.

        Reply
    2. Brett McGarraugh says

      August 29, 2020 at 4:16 pm

      Simply Amazing!! The homemade enchilada sauce is miles above any store bought sauce I have had. I highly recommend taking this step. The lime juice and cilantro in the sauce add a refreshing zest that pairs perfectly with the chicken filling and the onion adds a nicely balanced crunch and flavor layer to the filling. I was tempted to go with a cheddar blend of cheese because I love my cheddar but opted for the Monterey with no regrets. The lighter flavor Monterey was perfect for this dish. Followed the entire recipe to a 'T' and couldn't be happier. Yuuuuuuuuummmmmmyy!!!

      ★★★★★

      Reply
      • Kaleigh says

        August 30, 2020 at 10:42 am

        Thank you Brett! I'm so glad you enjoyed it!

        Reply
    3. Brett McGarraugh says

      August 27, 2020 at 6:46 pm

      Saddened you didn't include your enchilada sauce recipe. 🙁

      Reply
      • Brett McGarraugh says

        August 27, 2020 at 6:53 pm

        Disregard, I now see it is hyperlinked in your second bullet point....and the ingredients sound perfect. So happy I stumbled upon your Green Chili posts.

        ★★★★★

        Reply
      • Kaleigh says

        August 28, 2020 at 4:29 am

        Hi Brett, it is linked in the recipe!

        Reply

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