I like how easy this recipe is to pull together, especially when I already have leftover chicken on hand. The Hatch green chile sauce brings a mild heat and smoky flavor that pairs beautifully with the creaminess of the cheese. This is one of those meals I keep coming back to because it hits all the marks—rich, zesty, and satisfying. Plus, it’s great for family dinners or when I’m hosting a casual get-together.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked, shredded chicken 1 ½ cups Hatch green chile sauce (or canned green enchilada sauce) 1 (4 oz) can diced Hatch green chiles 8 small flour or corn tortillas 1 cup shredded Monterey Jack cheese ½ cup sour cream 1 tablespoon olive oil ½ cup chopped onion 2 cloves garlic, minced Salt and pepper, to taste Fresh cilantro and lime wedges, for serving (optional)
Directions
I preheat the oven to 375°F (190°C).
In a skillet, I heat the olive oil over medium heat and sauté the chopped onion until soft, about 3-4 minutes. Then I add the garlic and cook for another minute.
I stir in the shredded chicken, half of the green chile sauce, the diced green chiles, and sour cream. I season it with salt and pepper to taste.
I spread a few spoonfuls of the remaining sauce on the bottom of a 9×13-inch baking dish.
I fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the dish.
I pour the rest of the sauce over the top and sprinkle everything with shredded cheese.
I bake uncovered for 20-25 minutes, or until bubbly and golden.
I let it cool for a few minutes before garnishing with fresh cilantro and a squeeze of lime if I want an extra burst of flavor.
Servings and timing
This recipe serves 4 people generously. It takes about 15 minutes to prepare and 25 minutes to bake, so I usually have dinner on the table in under 45 minutes.
Variations
When I want to switch things up, I swap the chicken for shredded turkey or cooked ground beef. I’ve also tried using a mix of cheddar and pepper jack for a spicier cheese blend. Sometimes I add a layer of black beans or corn to the filling for more texture and nutrition. And if I’m short on Hatch chiles, canned green chiles still give me great results.
Storage/Reheating
I store any leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 15 minutes or microwave individual portions for 2-3 minutes until hot. These enchiladas also freeze well—just wrap them tightly and thaw overnight before reheating.
FAQs
What are Hatch green chiles and where do I find them?
Hatch green chiles are a type of chili pepper grown in Hatch, New Mexico. They’re known for their unique flavor—earthy, slightly sweet, and mildly spicy. I usually find them in cans at most grocery stores, or I grab them fresh during peak season.
Can I use rotisserie chicken for this recipe?
Yes, I often use rotisserie chicken when I want to save time. It’s already cooked and shredded, so I just mix it right in.
Are these enchiladas spicy?
They have a mild to moderate heat, depending on the brand of green chiles and sauce I use. If I want them spicier, I add some diced jalapeños or hot sauce to the filling.
Can I make this dish ahead of time?
Absolutely. I assemble the enchiladas a day ahead and keep them in the fridge. When I’m ready to eat, I bake them as directed—just adding a few extra minutes if they’re cold from the fridge.
What’s the best cheese for enchiladas?
I like Monterey Jack because it melts smoothly and complements the green chiles, but a Mexican cheese blend or pepper jack works really well too.
Conclusion
Homemade Hatch Green Chili Chicken Enchiladas are one of my go-to comfort food dishes with a Southwestern twist. They’re easy to make, full of bold flavors, and perfect for both weeknights and casual gatherings. Once I started making them from scratch, they quickly became a family favorite.
Cheesy, creamy, and full of roasted Hatch green chile flavor, these homemade chicken enchiladas are the ultimate Southwestern comfort food for easy weeknight dinners or casual entertaining.
Ingredients
2 cups cooked, shredded chicken
1 ½ cups Hatch green chile sauce (or canned green enchilada sauce)
1 (4 oz) can diced Hatch green chiles
8 small flour or corn tortillas
1 cup shredded Monterey Jack cheese
½ cup sour cream
1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
Salt and pepper, to taste
Fresh cilantro and lime wedges, for serving (optional)
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until softened. Add garlic and cook for 1 more minute.
Stir in shredded chicken, half of the green chile sauce, diced green chiles, and sour cream. Season with salt and pepper.
Spread a few spoonfuls of the remaining sauce on the bottom of a 9×13-inch baking dish.
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
Pour remaining sauce over the enchiladas and sprinkle with shredded cheese.
Bake uncovered for 20–25 minutes, until bubbly and lightly golden.
Let cool for a few minutes. Garnish with cilantro and a squeeze of lime before serving, if desired.
Notes
Rotisserie chicken works great and saves time.
For extra heat, add diced jalapeños or use pepper jack cheese.
Corn tortillas give a more traditional flavor, while flour tortillas are softer and easier to roll.
