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Best Roasted Hatch Green Chili Chicken Enchiladas

Roasted Hatch Green Chili Chicken Enchiladas - featured image
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These enchiladas feature a double-roasting technique for deep, smoky flavor, with a creamy sauce and tender chicken. Quick to assemble and perfect for entertaining, they’re a crowd-pleaser that tastes like you spent all day cooking.

Ingredients

Scale
  • 6–8 medium Hatch green chiles (about 1 pound)
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 3 cups shredded Monterey Jack cheese (about 12 ounces)
  • 12–14 corn tortillas (6-inch size)
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/2 cup sour cream (for serving, optional)
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Roast the chiles: Preheat broiler to high. Place chiles on a foil-lined baking sheet. Broil 4-5 minutes per side, turning with tongs, until skin is blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
  2. Cook the chicken: Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden and cooked through (internal temperature 165°F). Let rest 5 minutes, then shred with two forks.
  3. Peel and chop chiles: Wearing gloves, peel off blackened skin. Remove stems and seeds if desired. Chop chiles into 1/4-inch dice (about 1 cup).
  4. Sauté aromatics: Wipe out skillet. Add remaining 1 tablespoon olive oil over medium heat. Cook onion 4-5 minutes until translucent. Add garlic and cook 30 seconds. Stir in cumin and oregano, cook 30 seconds until fragrant.
  5. Make the sauce: Pour in chicken broth, scraping up browned bits. Simmer 2 minutes until reduced by half. Reduce heat to low, stir in heavy cream and chopped chiles. Season with salt and pepper. Simmer 5 minutes until thickened.
  6. Prepare filling: In a large bowl, combine shredded chicken with 1 cup of the sauce and 1 cup shredded Monterey Jack cheese. Mix well.
  7. Assemble enchiladas: Preheat oven to 375°F. Spread 1/2 cup of remaining sauce on bottom of a 9×13-inch baking dish. Place 2-3 tablespoons filling down center of each tortilla, roll tightly, and place seam-side down in dish. Repeat with remaining tortillas and filling.
  8. Top and bake: Pour remaining sauce over enchiladas, spreading evenly. Sprinkle remaining 2 cups cheese on top. Bake 20-25 minutes until bubbly and golden. Let rest 5-10 minutes before serving. Garnish with sour cream, cilantro, and lime wedges.

Notes

Double-roast for deeper flavor: broil assembled enchiladas for last 2-3 minutes for crispy cheese edges. Don’t skip sauce reduction to avoid watery enchiladas. Warm tortillas in damp paper towel for 30 seconds to prevent cracking. Let chiles steam fully for easy peeling. Layer cheese strategically: mix some into filling, some on top, and some between layers for extra gooeyness.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, roasted chiles, New Mexican, comfort food, easy dinner

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