Hatch chile chicken enchiladas are a great way to make use of hatch chiles while they are in season. These made from scratch enchiladas feature a creamy chicken filling and homemade hatch chile enchilada sauce. Naturally gluten-free.
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What you’ll love about this recipe
- The use of hatch chiles! Rather than your standard verde enchilada sauce, these enchiladas are smothered in a homemade enchilada sauce made from hatch chiles. These chiles are smoky, earthy, and are available from mild to hot to suit your taste.
- It’s gluten-free! These enchiladas are prepared with soft corn tortillas which are naturally gluten-free. This makes them a great option for lunch or dinner when gluten is unwelcome.
- The creamy chicken filling! While the hatch enchilada sauce is the star of this dish, the chicken filling is just as tasty. The shredded chicken is combined with sour cream, cream cheese, and a little bit of the enchilada sauce resulting in a rich and comforting filling for these spectacular enchiladas.
Ingredients (+ notes & substitutions)
- Olive oil: For sautéeing the aromatics.
- White onion: For the chicken filling.
- Garlic: Also for the filling.
- Cream cheese: The cream cheese will melt a bit easier/quicker if it’s softened beforehand.
- Hatch enchilada sauce: The sauce is incredibly simple to prepare, requires just a handful of ingredients, and just twenty additional minutes of your time, so don’t let it dissuade you from trying this recipe!
- Sour cream: The sour cream not only contributes to the creamy texture of the filling but adds a bit of tang.
- Lime juice: A little bit of acid helps balance the rich flavors of the dish.
- Cumin: The warm and earthy flavor of cumin is a warm and inviting addition to this comforting dish.
- Black pepper
- Shredded chicken: These enchiladas are a great way to make use of leftover chicken whether it be grilled or roasted – just make sure it’s not overly seasoned or slathered in sauce. If you don’t have any leftover chicken, you can cook some up or even use a rotisserie chicken. Skinless chicken breasts, tenderloins, and thighs are all suitable options.
- Vegetable or canola oil: For heating the tortillas.
- Soft corn tortillas: Soft corn tortillas have a tendency to be dry and a bit crumbly which can make assembling the enchiladas a bit challenging. That being said, I highly recommend organic tortillas as they tend to be fresher and thus more malleable.
- Shredded cheese: A buttery white melting cheese like Chihuahua is ideal. Some suitable alternatives include Monterey Jack and Oaxaca.
How to make hatch chile chicken enchiladas ( + tips)
1. Preheat your oven to 350 degrees. Grease a 9×13″ baking dish and set it aside.
2. Add the olive oil to a medium skillet or saucepan over mid-high heat Once hot, add the onions and sauté for three minutes until slightly translucent. Add the garlic and sauté for one minute.
3. Add the cream cheese and stir constantly until melted. Next, add 1/2 cup of the hatch chile enchilada sauce, the sour cream, lime juice, cumin, salt, and ground black pepper and stir until combined.
Stir in the shredded chicken, remove from heat, and set aside.
4. Heat a tablespoon of vegetable or canola oil over medium heat. Once hot, fry the tortillas one at a time for 15-20 seconds on each side, adding more oil as needed. The goal here is to heat the tortillas just enough to make them more malleable and less prone to tearing. If you overcook them the result will be the opposite; they will be stiff and thus difficult to fold.
5. To assemble: scoop and spread the chicken filling in a line along the center of each tortilla, then roll and place in a single layer down the center of the baking dish. Top with remaining hatch chile sauce and sprinkle with the shredded cheese.
7. Bake for 20 minutes until the cheese is melted and begins to bubble up. Serve warm with your choice of toppings. Suggestions include cilantro, green onions, sour cream, salsa/hot sauce, and sliced avocado or guacamole.
Refrigerate leftovers in an airtight container for up to five days. To freeze: wrap tightly in plastic wrap or tin foil and place within a ziplock baggy. They will keep for up to six months.
Hatch chiles are a variety of green chiles originating from New Mexico, specifically the Hatch Valley. They are naturally smoky in flavor and subtly sweet. As far as spiciness goes, they range from mild to extra hot.
Hatch chiles are in season for only a small period of time each year; early August through September. During this time many grocery stores carry them.
You can also order them fresh and have them delivered to your doorstep year-round from places like Hatch Chile Store.
What to serve with these enchiladas:
- Salsa Verde Pinto Beans: Slightly spicy and full of flavor these simple salsa verde pinto beans bathe in a rich and creamy broth that will leave you longing for more. Naturally vegan and gluten-free.
- Cilantro Lime Spinach Rice: This healthy spinach rice with lime and cilantro is a simple and delicious way to get in an extra serving of greens. It works great as a side or served up in a burrito or wrap. Naturally vegan and gluten-free.
- Creamy Poblano Rice with Corn: This Mexican-inspired rice incorporates a creamy roasted poblano sauce, onion, garlic, and corn. Great side dish to serve alongside your next Mexican meal. Simple prep, naturally gluten-free, vegetarian option, and just the right amount of heat.
More hatch chile recipes you may enjoy:
- Bacon Hatch Chile Burgers: I can’t wait for you to bite into these indulgent bacon hatch chile burgers! They are made with a combination of beef and pork rendering them extra juicy, topped with melted cheddar and crispy bacon, and smothered with a smoky roasted hatch chile sauce.
- Hatch Green Chile Sauce: During hatch chile season this is the only sauce you need! It’s earthy, smoky, and buttery; a wonderful addition to burritos, enchiladas, and more that is easy to make and takes only 25-minutes. Naturally vegan.
- Hatch Chile Queso Bean Dip: Ultra-creamy bean dip + hatch chile queso, this hatch chile queso bean dip is perfect for a crowd, takes only 20 minutes, and is a great way to take advantage of hatch chile season. Naturally gluten-free and vegetarian.
If you make this hatch chile chicken enchiladas I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 1 tablespoon olive oil
- 1/2 medium white onion, diced
- 2-3 cloves garlic, minced
- 4 ounces cream cheese, softened
- 2 cups hatch enchilada sauce, divided (see notes for recipe)
- 1/2 cup sour cream
- 1/2 teaspoon lime juice
- 1 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 1/2 cups cooked shredded chicken
- 2 tablespoons vegetable or canola oil
- 8 soft corn tortillas, white or yellow
- 1 1/2 cup shredded Chihuahua, Monterey Jack cheese, or Oxaca
- Preheat oven to 350 degrees. Grease a 9x13" baking dish and set it aside.
- Add the olive oil to a medium skillet or saucepan over mid-high heat Once hot, add the onions and sauté for three minutes until slightly translucent. Add the garlic and sauté for one minute.
- Add the cream cheese and stir constantly until melted. Next, add 1/2 cup of the hatch chile enchilada sauce, the sour cream, lime juice, cumin, salt, and ground black pepper and stir until combined. Stir in the shredded chicken, remove from heat, and set aside.
- Heat a tablespoon of vegetable or canola oil over medium heat. Once hot, fry the tortillas one at a time for 15-20 seconds on each side, adding more oil as needed.
- To assemble: scoop and spread the chicken filling in a line along the center of each tortilla, then roll and place in a single layer down the center of the baking dish. Top with remaining hatch chile sauce and sprinkle with the shredded cheese.
- Bake for 20 minutes until the cheese is melted and begins to bubble up. Serve warm with your choice of toppings. Suggestions include: cilantro, green onions, sour cream, salsa/hot sauce, and sliced avocado or guacamole.
Hatch Enchilada Sauce
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 4 garlic cloves, chopped
- 1 1/2 cups chicken or vegetable broth
- 6 roasted hatch chile peppers, peeled and deseeded
- 3/4 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon lime juice
- Heat olive oil in a small saucepan over medium-high heat. Once hot add the onions and sauté for 5 minutes until the onions are soft and translucent then add the garlic and sauté for another two minutes.
- Add the broth, increase heat to high, and boil for two minutes.
- Transfer the contents of the saucepan to a blender, add the hatch chiles, cumin, salt, and ground black pepper then pulse until smooth.
- Transfer the sauce back to the saucepan. Bring to a boil then reduce heat and simmer for 10 minutes.
- Remove from heat, stir in the lime juice, and serve immediately or refrigerate for later.
Nutrition Information:Yield: 4 Serving Size: 2 enchiladas
Amount Per Serving: Calories: 697Total Fat: 43gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 150mgSodium: 1767mgCarbohydrates: 38gFiber: 6gSugar: 11gProtein: 40g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc