Description
Savor the rich, smoky flavor of authentic Hatch green chiles combined with tender shredded chicken and melted cheese, all wrapped in warm corn tortillas. These Hatch green chile enchiladas are a comforting and satisfying meal, perfect for any occasion.
Ingredients
Scale
- 12 corn tortillas
- 2 cups cooked and shredded chicken
- 1½ cups roasted Hatch green chiles, peeled and chopped
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream (optional)
- Chopped fresh cilantro for garnish
- Olive oil or cooking spray
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine shredded chicken, chopped Hatch green chiles, 1 cup of shredded cheese, salt, and pepper. Mix well.
- Soften corn tortillas by briefly heating them in a skillet or microwaving them.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Place 2–3 tablespoons of filling along one edge of each tortilla.
- Roll tightly and place seam-side down in the dish.
- Pour remaining sauce evenly over the top of the enchiladas.
- Sprinkle with the rest of the shredded cheese.
- Cover with foil and bake for 20–25 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is melted and bubbling.
- Let cool slightly. Garnish with sour cream and cilantro before serving.
Notes
- You can substitute chicken with beans or beef.
- For a creamier sauce, blend sour cream with the enchilada sauce.
- Leftovers can be stored in the refrigerator for 3-4 days.
- Enchiladas can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: New Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 375 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A