Hatch 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)

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. 

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. 

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.

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. 

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!

Green Chile Chicken Enchiladas

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 1x2x3x

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