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Creamy Hatch Chile Chicken Enchiladas Recipe Easy Velvety Tomatillo Sauce

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A comforting and flavorful recipe featuring smoky roasted Hatch chiles, shredded chicken, and a creamy tomatillo sauce, perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken recommended)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • 6–8 fresh or frozen Hatch chiles, roasted, peeled, and seeded
  • 1 pound tomatillos, husked and rinsed
  • 1 jalapeño, seeded (optional)
  • 1/2 cup chopped white onion
  • 3 cloves garlic
  • 1 cup chicken broth (preferably low sodium)
  • 1/2 cup sour cream or Mexican crema
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • 8–10 corn tortillas
  • 2 cups shredded Monterey Jack or Oaxaca cheese
  • Fresh cilantro, chopped (for garnish)
  • Optional: sliced radishes or diced avocado for serving

Instructions

  1. Preheat oven’s broiler or prepare a hot grill. Roast Hatch chiles and tomatillos on a baking sheet or grill rack, turning occasionally, until skins are blackened and blistered, about 10 minutes per side.
  2. Transfer roasted chiles to a bowl, cover with plastic wrap or kitchen towel for 10 minutes to steam. Peel skins, slice open, and remove seeds and membranes.
  3. In a blender, combine peeled Hatch chiles, roasted tomatillos, jalapeño (if using), chopped onion, garlic, and chicken broth. Blend until smooth.
  4. Pour sauce mixture into a saucepan and simmer on medium-low for 10 minutes. Stir in sour cream and lime juice, season with salt, and keep warm.
  5. Heat a skillet over medium heat with oil. Sauté onion until translucent, about 4 minutes. Add garlic, cumin, smoked paprika, salt, and pepper; cook 1 minute until fragrant.
  6. Stir in shredded chicken to warm and coat with spices. Remove from heat.
  7. Heat a griddle or non-stick pan over medium heat. Warm each tortilla for 20-30 seconds per side until pliable. Wrap in a clean towel to keep warm.
  8. Preheat oven to 375°F (190°C). Spread 1/2 cup tomatillo sauce on bottom of baking dish.
  9. Dip each warm tortilla in sauce, fill with 1/4 cup chicken mixture and sprinkle of cheese. Roll up and place seam side down in dish. Repeat with remaining tortillas.
  10. Pour remaining tomatillo sauce over enchiladas and sprinkle with remaining cheese.
  11. Bake uncovered for 15-20 minutes until sauce bubbles and cheese is golden and melty.
  12. Let enchiladas rest for 5 minutes. Garnish with chopped cilantro and optional radishes or avocado slices before serving.

Notes

Roast Hatch chiles carefully to get a nice char without burning. Steam chiles after roasting to ease peeling. Warm tortillas properly to avoid cracking. Use rotisserie chicken for convenience. Avoid overfilling tortillas to prevent spilling. For extra crisp, broil enchiladas for last 2-3 minutes watching closely. Can be made vegetarian by substituting chicken with mushrooms, black beans, or roasted sweet potatoes.

Nutrition

Keywords: Hatch chile, chicken enchiladas, tomatillo sauce, creamy enchiladas, Mexican recipe, roasted chiles, easy dinner

Find it online: https://evabakery.com/creamy-hatch-chile-chicken-enchiladas-recipe-easy-velvety-tomatillo-sauce/