introduction
Hatch Chile Chicken Enchiladas are a delicious and comforting dish that brings a taste of the Southwest right to your kitchen. With tender chicken, flavorful hatch chile sauce, and gooey cheese all wrapped in soft tortillas, this meal is sure to please everyone at your table.
why make this recipe
This recipe is perfect for anyone looking for a hearty and satisfying meal. The combination of shredded chicken and hatch chiles offers a great balance of flavor and spice. Plus, it’s simple to make, making it an excellent choice for weeknight dinners or when you have friends over. You can enjoy this dish with sour cream and cilantro, adding a fresh touch to every bite.
how to make Hatch Chile Chicken Enchiladas
Ingredients
- 2 cups cooked, shredded chicken
- 8 corn tortillas
- 2 cups hatch chile sauce
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream
- 1/2 cup diced onions
- Salt and pepper to taste
- Cilantro for garnish (optional)
Directions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded chicken with half of the hatch chile sauce. Season with salt and pepper to taste.
- Warm the tortillas in a skillet until they are pliable.
- Spoon some of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the remaining hatch chile sauce over the top and sprinkle with cheese.
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
- Serve with sour cream and garnish with cilantro if desired.
how to serve Hatch Chile Chicken Enchiladas
To serve Hatch Chile Chicken Enchiladas, place a few enchiladas on each plate and add a dollop of sour cream on the side. You can also sprinkle fresh cilantro on top for extra flavor and color. These enchiladas pair well with a side of rice or beans for a complete meal.
how to store Hatch Chile Chicken Enchiladas
If you have leftovers, you can store them in an airtight container in the refrigerator. They will stay fresh for about 3-5 days. To reheat, simply place the enchiladas in the oven or microwave until heated through. You can also freeze wrapped enchiladas for up to three months, but make sure to thaw them before reheating.
tips to make Hatch Chile Chicken Enchiladas
- For added flavor, try adding black beans or corn to the chicken mixture.
- If you like it extra spicy, consider using hot hatch chile sauce instead of mild.
- Don’t skip the step of warming the tortillas; it makes them easier to roll without tearing.
variation
You can easily adapt this recipe to be vegetarian by substituting the chicken with sautéed vegetables like bell peppers and zucchini. For a different twist, try using different types of cheese or adding a layer of black olives to the top.
FAQs
1. Can I use store-bought rotisserie chicken for this recipe?
Yes, using store-bought rotisserie chicken is a great time-saver and will still taste delicious.
2. Can I prepare these enchiladas in advance?
Absolutely! You can assemble the enchiladas ahead of time and store them in the fridge until you’re ready to bake them.
3. What can I serve with Hatch Chile Chicken Enchiladas?
These enchiladas go well with sides like Mexican rice, refried beans, or a fresh salad.
Hatch Chile Chicken Enchiladas
Delicious and comforting enchiladas filled with tender chicken and flavorful hatch chile sauce, topped with gooey cheese.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cooked, shredded chicken
- 8 corn tortillas
- 2 cups hatch chile sauce
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream
- 1/2 cup diced onions
- Salt and pepper to taste
- Cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the shredded chicken with half of the hatch chile sauce. Season with salt and pepper to taste.
- Warm the tortillas in a skillet until they are pliable.
- Spoon some of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the remaining hatch chile sauce over the top and sprinkle with cheese.
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
- Serve with sour cream and garnish with cilantro if desired.
Notes
Consider adding black beans or corn for extra flavor. Use hot hatch chile sauce for more spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
