Hatch Green Chile Enchiladas
User Reviews
4.5
128 reviews
Excellent
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
2
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Calories
630 kcal
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Course
Main Course
Hatch Green Chile Enchiladas
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Hatch Green Chile Enchiladas feature tortillas filled with shredded chicken, onion, and jack cheese, all smothered in a rich sauce made from roasted Hatch chiles, onions, garlic, and stock. The sauce brings a bright, earthy flavor with a touch of mild to medium heat from the Hatch chiles. Poaching or baking the chicken before shredding ensures a tender filling. These enchiladas are a satisfying dish with layered flavors and textures.
Description
The Hatch Green Chile Enchiladas recipe centers around a sauce made by roasting Hatch green chiles, then blending them with sautéed onions, garlic, and stock to create a smooth, flavorful base. The sauce carries mild heat and the distinct taste of roasted chiles. The chicken is either poached in water or brined and baked, then shredded to make a moist and tender filling.
Filled with shredded chicken, finely chopped onions, and shredded jack cheese, the corn tortillas are rolled and covered with the chile sauce before baking or serving. The combination offers a balance of creamy cheese, savory chicken, and subtly spicy sauce.
This dish is filling and works well for a casual meal, showcasing the unique flavor of Hatch chiles. Adjust the chile quantity in the sauce to control the heat level to your preference. Adding Mexican oregano enhances the flavor but can be omitted if unavailable.
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Ingredients
For the sauce:
- 7-8 green chile fresh, Hatch variety
- 1/2 onion
- 1 garlic clove
- 1 cup stock
- 1 teaspoon Mexican oregano
- pinch of cumin
- 1/4 teaspoon salt plus more to taste
- black pepper freshly cracked
- olive oil
For the enchiladas:
- 1 large chicken breast
- 8 corn tortillas
- 2-3 tablespoons onion finely chopped
- 1 cup jack cheese shredded
Instructions
- Start by giving the Hatch chiles a good rinse. Roast the chiles in a 400F oven for 20-30 minutes.
- To poach the chicken, cover the chicken breast with cold water and bring to a boil. Once boiling, reduce heat and let simmer for 20 minutes or until the chicken is cooked through. Once cooked, set aside to cool and then shred using two forks. You can optionally add a half onion, cilantro sprigs and a pinch of salt to the poaching liquid for additional flavor.
- Once roasted and cooled off a bit, de-stem and de-seed the chiles. You can also pull off and discard any loose bits of skin from the chiles. Add the roasted chile pieces to a blender along with a splash of water or stock and combine well.
- Finely dice the 1/2 onion, reserving a few tablespoons of the chopped onion for the insides of the enchiladas. Saute the majority of the chopped onion in some oil over medium heat. Once it has softened add a minced garlic clove and cook for an additional minute or so. Add the chiles from the blender along with: 1 cup stock, 1 teaspoon Mexican oregano, a pinch of cumin, 1/4 teaspoon of salt, and some freshly cracked black pepper.
- Bring the sauce to a simmer and take a taste for seasoning. I added another generous pinch of salt to this batch but it will depend on which stock you're using. You can always adjust the consistency of the sauce by adding more stock to thin it out, or by letting it simmer for a bit to thicken it up.
- Heat the corn tortillas in the oven for a few minutes. (Or nuke them in some damp paper towels for 60 seconds.) Prepare the baking dish by adding a bottom layer of the Hatch sauce to prevent sticking.
- On a plate, add a couple spoonfuls of the Hatch sauce. Dredge a tortilla in the sauce, flip, and then fill with shredded chicken, onion, and plenty of shredded cheese. Roll tight and place seam side down on the baking dish. Keep going until the chicken is gone. Add the remaining sauce on top of the enchiladas along with a final layer of cheese. I usually give the enchiladas a jiggle so that you get plenty of sauce between them.
- Bake for 10 minutes in a 400F oven or until the cheese is completely melted. Serve immediately. Optional garnishes include freshly chopped cilantro, a squeeze of lime, and a drizzle of Crema.
Notes
- Omit Mexican oregano if unavailable rather than substituting with regular oregano, as it changes the flavor.
- Use 7-8 Hatch chiles for moderate heat; start with fewer if a milder sauce is desired, then add more to taste.
- Consider brining chicken before baking to enhance moisture and flavor when shredding for the filling.
Nutrition Information
Show Details
Calories
630kcal
(32%)
Carbohydrates
62g
(21%)
Protein
44g
(88%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Cholesterol
122mg
(41%)
Sodium
1767mg
(74%)
Potassium
697mg
(15%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
720IU
(14%)
Vitamin C
22.8mg
(25%)
Calcium
534mg
(53%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 62g | 21% |
| Protein | 44g | 88% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 122mg | 41% |
| Sodium | 1767mg | 74% |
| Potassium | 697mg | 15% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 22.8mg | 25% |
| Calcium | 534mg | 53% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
128 reviews
Excellent
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