Description
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Southwestern, Mexican-Inspired
