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)
1 cup shredded cheddar jack or monterey jack cheese
Heat oven to 350°F.
Combine chicken, chiles, onion and cheese in a bowl.
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.
Lightly oil a 9-inch baking dish. Spread a thin layer of of sauce in the bottom.
Assemble enchiladas. Spoon about 1/4 cup chicken mixture into a tortilla and roll up. Place in the baking dish, seam side down. Repeat with remaining tortillas and chicken.
Pour enchilada sauce over enchiladas, spreading with a spoon to cover tortillas entirely. Sprinkle with remaining cheese.
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).
For creamy enchilada sauce, stir 1/3 cup sour cream into the enchilada sauce.
If using canned green chiles, increase the amount to 1/2 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