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Flavorful Hatch Green Chili Chicken Enchiladas Recipe with Easy Homemade Verde Sauce

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These enchiladas feature tender shredded chicken wrapped in corn tortillas, topped with a bright, tangy homemade verde sauce made from roasted Hatch green chilies and tomatillos. Perfect for a comforting, flavorful Mexican-inspired dinner that’s quick and easy to prepare.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for ease)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced onion (yellow or white)
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 6–8 Hatch green chilies, roasted, peeled, and seeded
  • 4 medium tomatillos, husked and rinsed
  • 1/2 cup white onion, roughly chopped
  • 2 cloves garlic
  • 1/2 cup fresh cilantro leaves
  • 1 cup chicken broth (preferably low sodium)
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • 8–10 corn tortillas
  • 1 1/2 cups shredded Monterey Jack or Chihuahua cheese (for topping)
  • Cooking oil (vegetable or canola, for warming tortillas)

Instructions

  1. Preheat oven to 425°F (220°C). Place Hatch chilies and husked tomatillos on a baking sheet. Roast for 15-20 minutes, turning halfway, until skins blister and tomatillos soften. Place chilies in a bowl and cover with plastic wrap to steam. Peel skins, remove seeds from chilies, and rinse tomatillos.
  2. In a blender, combine roasted Hatch chilies, tomatillos, onion, garlic, cilantro, chicken broth, and lime juice. Blend until smooth. Pour sauce into a saucepan and simmer on low for 5-7 minutes. Season with salt to taste. Add more broth if sauce is too thick.
  3. In a skillet over medium heat, sauté diced onion and garlic with 1 teaspoon oil until translucent (about 3 minutes). Add shredded chicken, cumin, salt, and pepper. Stir and warm through. Remove from heat and mix in 1 cup shredded cheese and chopped cilantro.
  4. Heat a small amount of oil in a skillet over medium heat. Warm each tortilla for about 15 seconds per side until pliable. Keep warm wrapped in a kitchen towel.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of verde sauce on the bottom of a 9×13 inch baking dish. Place a tortilla on a plate, spoon about 1/3 cup chicken filling down the center, and roll up snugly. Place seam side down in the baking dish. Repeat with remaining tortillas and filling.
  6. Pour remaining verde sauce evenly over rolled enchiladas. Sprinkle remaining shredded cheese on top. Bake uncovered for 15-20 minutes until cheese is bubbly and slightly golden.
  7. Let enchiladas rest for 5 minutes before serving. Garnish with extra cilantro, sour cream, or sliced avocado if desired.

Notes

Use fresh Hatch chilies in season or substitute with roasted poblanos. Rotisserie chicken saves time. Warm tortillas briefly in oil to prevent tearing. Leftover sauce can be refrigerated for 5 days or frozen for 3 months. For dairy-free, use plant-based cheese or omit cheese and top with avocado or cashew crema. Adjust heat by adding jalapeños or cayenne. Simmer sauce longer or add masa harina to thicken if needed.

Nutrition

Keywords: Hatch green chili, chicken enchiladas, homemade verde sauce, Mexican, easy dinner, southwestern, spicy, cheesy

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