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Spicy Hatch Chile Enchiladas

Fiery Spicy Hatch Chile Enchiladas That Please Every Palate

A comforting dish of Spicy Hatch Chile Enchiladas that brings together heat and creaminess in one delightful recipe.
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Course: Main Dishes
Cuisine: Mexican
Keyword: chicken enchiladas, Easy Dinner, Enchiladas, Freezer-Friendly, Hatch Chiles, Spicy Hatch Chile Enchiladas
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 4 enchiladas
Calories: 350kcal

Equipment

  • Oven
  • Mixing bowl
  • Skillet
  • Baking dish

Ingredients

For the Enchiladas

  • 12 tortillas corn use store-bought or homemade for a fresh taste
  • 2 cups cooked shredded chicken or beef, shredded rotisserie chicken saves time
  • 1 cup shredded cheese cheddar or Monterey Jack adds creaminess and flavor
  • 2 cups Hatch green chiles roasted and chopped, key ingredient for spice
  • 1 cup sour cream adds a deliciously creamy texture
  • 1 cup green enchilada sauce homemade or your favorite jarred version

For the Spices

  • 1 teaspoon ground cumin enhances overall flavor profile
  • 1 teaspoon garlic powder a must-have for aromatic depth
  • 1 teaspoon onion powder adds subtle sweetness and complexity
  • Salt and pepper to taste for best flavor

For Garnish

  • Fresh cilantro optional but adds a lovely fresh element

Instructions

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C). Prepare your ingredients while the oven warms up.
  • In a mixing bowl, combine the cooked shredded chicken (or beef), roasted and chopped Hatch green chiles, cumin, garlic powder, onion powder, salt, and pepper. Mix thoroughly until well combined. Set aside.
  • Warm each corn tortilla in a dry skillet over medium heat for about 30 seconds on each side until pliable.
  • Take one heated tortilla, place a generous amount of the chicken and chile filling in the center, roll tightly, and place seam-side down in a greased baking dish.
  • Repeat for all tortillas, filling the dish snugly with enchiladas.
  • Pour the green enchilada sauce evenly over the assembled enchiladas, ensuring each is covered.
  • Sprinkle shredded cheese on top of the enchiladas.
  • Bake for 25-30 minutes until the cheese is melted and bubbly.
  • Allow enchiladas to cool for 10-15 minutes before serving.
  • Garnish with sour cream and fresh cilantro before serving.

Notes

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition

Serving: 1enchilada | Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 450mg | Fiber: 3g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 10mg | Calcium: 250mg | Iron: 2mg