Description
These Hatch green chili chicken enchiladas offer a smoky, earthy, and spicy flavor profile that rivals restaurant quality. With a simple prep time and pantry-friendly ingredients, this recipe is perfect for weeknight dinners and yields delicious leftovers.
Ingredients
Scale
- 2 cans (4-ounce each) Roasted Hatch Green Chilies, drained
- 1 medium Yellow Onion, chopped
- 4 cloves Garlic, minced
- 1 cup Chicken Broth (low-sodium)
- 2 Chipotle Peppers in Adobo Sauce, minced
- 1 tablespoon Adobo Sauce
- 1 teaspoon Ground Cumin
- 2 tablespoons Olive Oil
- Salt and Black Pepper to taste
- 3 cups Shredded Chicken
- 2 cups Monterey Jack Cheese, shredded
- 1 cup White Cheddar Cheese, shredded
- 1 medium Green Bell Pepper, diced (optional)
- 1 can (15-ounce) Black Beans, drained and rinsed
- 12 large Flour Tortillas (10-inch)
- 1/2 cup Fresh Cilantro, chopped
- 1 Lime, cut into wedges
- 1/2 cup Sour Cream (optional)
- 1 ripe Avocado, sliced
Instructions
- Preheat oven to 375°F (190°C).
- Drain canned green chilies and chop roughly if large. Mince garlic and dice onion.
- Heat olive oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Add chopped green chilies, chicken broth, minced chipotle peppers, adobo sauce, cumin, salt, and pepper to the skillet.
- Simmer for 5 minutes to meld flavors.
- Transfer mixture to a blender and blend until smooth.
- Warm tortillas by microwaving wrapped in a damp paper towel for 20-30 seconds or heating in a dry skillet.
- Spread 1/4 cup sauce on each tortilla, then top with chicken, black beans, and cheese.
- Roll tortillas tightly and place seam-side down in a 9×13 inch baking dish.
- Pour remaining sauce over the enchiladas and sprinkle with remaining cheese.
- Bake for 20 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before garnishing with cilantro, avocado, and sour cream. Serve with lime wedges.
Notes
Warm tortillas thoroughly to prevent cracking. For a vegetarian version, substitute chicken with extra black beans or roasted sweet potatoes. For gluten-free, use corn tortillas. Let enchiladas rest for 5 minutes after baking to allow sauce to set.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas per ser
- Calories: 480
- Sugar: 4
- Sodium: 680
- Fat: 24
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 6
- Protein: 25
Keywords: Hatch green chili, chicken enchiladas, smoky recipe, easy dinner, weeknight meals, Mexican food, cheesy enchiladas