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Dig into spicy Hatch chiles, gooey cheese, and super tender chicken, all bundled up in soft corn tortillas. It’s like comfort food with a Southwest vibe, and you can have it together fast any night you like.
When summer hits in New Mexico, Hatch chiles are everywhere. Every time friends swing by, this is what I toss together for us to chill out.
Irresistible Ingredients
- Fresh cilantro, chopped: Sprinkle over the top or switch out for green onions if you’re not into cilantro
- Sour cream (optional): Chill and rich on the side, don’t skip the full-fat kind for extra yum
- Ground cumin: That earthy, warm vibe—freshly ground packs more punch
- Black pepper: Shakes in a little heat
- Salt: Helps lock in all the goodness—add a bit at a time and taste
- Minced garlic: Go for fresh, gives you that big, bold base flavor
- Onion, diced: Sweetness that ties it all together—white or yellow’s just fine
- Monterey Jack cheese, shredded: Melts like a champ, adds a gentle creamy touch
- Cheddar cheese, shredded: Bold, sharp, and gives everything that awesome color—grate it yourself if you can
- Hatch green chile sauce: Smoky, slightly tart with a kick—use frozen or a jar if fresh is hard to find, blitz it smooth if you like
- Corn tortillas: Pick a fresh pack, but if they’re stiff, give them a quick warm-up so they don’t tear
- Shredded cooked chicken: Tender chicken keeps it simple—any leftovers or rotisserie chicken work
Easy Step-By-Step
- Dive In With Toppings:
- Scatter cilantro on hot enchiladas right out of the oven and scoop with extra sour cream if that’s your thing.
- Bake to Finish:
- Pop that dish in the oven, uncover for 25-30 minutes. When cheese gets bubbly and edges crisp, it’s ready.
- Layer on Sauce and Cheese:
- Drizzle the rest of the green chile sauce over everything, then pile on the last handfuls of cheese. Don’t skip those corners.
- Roll and Pack:
- Fill tortillas with chicken mix and cheeses, roll up tight, and nudge seam-down into your dish. Squeeze them in so they all fit.
- Sauce the Bottom:
- Spoon about half a cup of sauce on the pan base. That keeps the tortillas from drying out while baking.
- Warm Up Tortillas:
- Zap them in the microwave or toast in a pan until soft and bendy, about half a minute. That way, they won’t crack.
- Mix up Your Filling:
- Combine chicken with the onion-garlic blend, splash in cumin, salt, and pepper, then heat so flavors mix together.
- Sauté Your Aromatics:
- Cook onion and garlic in a skillet till they’re soft and a little golden, about 5 min. Don’t step away, burnt garlic tastes weird.
- Start Off Right:
- Preheat oven 375 F and coat a big 9x13 pan with nonstick spray so nothing gets stuck.
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Every time, green chile sauce takes center stage. That smoky, mild kick makes me think of New Mexico market days and my grandma’s homemade food. We all wind up hanging around the table for a long chat when this gets served.
Keep It Fresh
Let the dish cool first, then toss plastic wrap over the pan or move to a container that seals up tight. Chill it in the fridge for four days max. Nuke slices in the microwave with a cover so nothing dries out. Longer term? Freeze, wrapped well—use it within two months. Thaw it overnight, then rewarm at 350 F with a lid till hot.
Switch-Ups
If you can’t find Hatch chiles, canned green chiles plus some lime juice do just fine. Leftover turkey? Swap for chicken. Pepper Jack cheese brings more spice. No green chile sauce handy? A big spoonful of green salsa fits the bill.
Serving Time
Dole these out with fluffy Spanish rice or simple black beans. For extra crunch, add more cilantro, diced onions, or a few avocado wedges. Go all out with guac or pico de gallo for a full table spread.
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Tradition in Every Bite
In New Mexico, enchiladas with green chiles are a staple on loads of tables. Some people swear by red, others love the green (depends what’s in season). You’ll find this at holiday get-togethers or block parties. If your chiles come from Hatch, that’s something to brag about in the Southwest.
Common Recipe Questions
- → Can I use store-bought green enchilada sauce?
Yeah, go for the canned stuff if you want—but real Hatch green chiles are what truly give it that New Mexico kick.
- → What is the best chicken to use?
Use whatever cooked chicken you’ve got—rotisserie works great. Just shred it up and you’re set for stuffing.
- → Do I need to fry the tortillas first?
Nah, just toss the tortillas in the microwave or a warm skillet for a few seconds. That’ll keep them from breaking when you stuff them.
- → Can I make this dish ahead?
Yep, you can build everything earlier in the day, stash it in the fridge, and then bake right before dinner time.
- → What garnishes work well?
Sprinkle with cilantro and add a dollop of sour cream for a cool, creamy pop at the end.