Homemade Hatch Green Chili Chicken Enchiladas

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the shredded chicken, diced Hatch green chiles, and 1/2 cup of the Hatch green chile sauce. Season with salt, black pepper, and cumin. Cook for 2 to 3 minutes, stirring until well combined.
4. In a small bowl, whisk together the sour cream and the remaining 1/2 cup of green chile sauce until smooth.
5. Spoon the chicken mixture evenly into each tortilla. Roll tightly and arrange seam-side down in the prepared baking dish.
6. Pour the remaining Hatch green chile sauce evenly over the enchiladas. Spread the sour cream mixture over the sauce, covering the enchiladas completely.
7. Sprinkle the Monterey Jack and cheddar cheese evenly over the top.
8. Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
9. Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro, sliced avocado, or a drizzle of Mexican crema if desired.

Variations

• Use rotisserie chicken for an easy time-saving shortcut.
• Substitute shredded turkey for a delicious way to use holiday leftovers.
• Add black beans or pinto beans for extra protein and texture.
• Mix sautéed spinach, mushrooms, or corn into the filling for added vegetables.
• Use pepper Jack cheese for a spicier version.
• Replace flour tortillas with corn tortillas for a more traditional Southwestern enchilada.
• Top with sliced jalapeños for extra heat.

Tips

• Roasted Hatch green chiles provide the best authentic flavor when they’re in season.
• Warm the tortillas before filling to prevent cracking and make rolling easier.
• Freshly shredded cheese melts more smoothly than pre-shredded cheese.
• Don’t overfill the tortillas to keep them tightly rolled while baking.
• Allow the enchiladas to rest for a few minutes after baking so they’re easier to serve.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheat beautifully in the oven or microwave.
• Serve with Mexican rice, refried beans, or a fresh salad for a complete Southwestern-inspired dinner.