Description
Bold and comforting enchiladas featuring smoky Hatch green chiles and a tangy tomatillo sauce, perfect for dinner parties or cozy weeknight meals.
Ingredients
Scale
- 4 large Hatch green chiles, roasted, peeled, and diced (about 1 cup)
- 3 cups cooked shredded chicken (about 450g)
- 12 corn tortillas
- 1 pound tomatillos, husked and rinsed (about 450g)
- 1 medium yellow onion, diced (about 150g)
- 3 cloves garlic, minced (about 1 tablespoon)
- ½ cup fresh cilantro, chopped (about 8g), divided
- 1 cup low-sodium chicken broth (240ml)
- ½ cup Mexican crema or sour cream (120ml)
- 2 cups shredded Monterey Jack cheese (about 200g)
- 2 tablespoons olive oil (30ml)
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon lime juice
Instructions
- Roast Hatch green chiles under broiler or on grill, turning occasionally until skins are charred (about 10 minutes). Place in bowl, cover with plastic wrap to steam for 5 minutes. Peel skins, remove seeds, and dice.
- Toss halved tomatillos, diced onion, and garlic with 1 tablespoon olive oil on baking sheet. Roast under broiler for 8-10 minutes until soft and slightly charred.
- Transfer roasted tomatillos, onion, and garlic to blender. Add chicken broth, cumin, half the cilantro, salt, and pepper. Blend until smooth.
- Pour sauce into skillet and simmer over medium heat. Stir in Mexican crema or sour cream and lime juice. Simmer 3-4 minutes until slightly thickened. Adjust seasoning as needed.
- In large bowl, combine shredded chicken, diced Hatch chiles, and 1 cup Monterey Jack cheese. Mix well.
- Warm tortillas in dry skillet or microwave wrapped in damp towel until pliable.
- Spoon about ⅓ cup chicken-chile mixture into each tortilla, roll tightly, and place seam-side down in baking dish.
- Pour tomatillo sauce evenly over enchiladas. Sprinkle remaining Monterey Jack cheese on top.
- Bake at 375°F (190°C) for 20-25 minutes until cheese is bubbly and golden.
- Garnish with remaining fresh cilantro and serve immediately with lime wedges.
Notes
[‘Roasting the chiles and tomatillos is essential for authentic flavor.’, ‘Warm tortillas before rolling to prevent cracking.’, ‘Make sauce and filling a day ahead for convenience and better flavor.’, ‘Adjust heat by removing seeds from chiles or adding jalapeño/cayenne.’, ‘Leftovers reheat well with a splash of water or broth to maintain creaminess.’, ‘Freeze assembled but unbaked enchiladas for up to 2 months; thaw before baking.’]
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 3
- Protein: 24
Keywords: Hatch green chile, chicken enchiladas, tomatillo sauce, Mexican, spicy, comfort food, easy dinner