This Hatch Chile & Chicken Enchiladas recipe (also known as Green Enchiladas or Enchiladas Suizas) is an easy weeknight meal. Made with Costco’s pre-cooked rotisserie chicken and 505 Hatch Roasted Chiles, these enchiladas can be custom tailored to your tastes.
Sometimes we throw in chopped fresh spinach, but you can certainly leave it out. However, it’s a great way to add some healthy greens into your diet!
This Hatch Chile & Chicken Enchiladas recipe is best with flour tortillas, but we’ve also made it with corn tortillas. You can either place the filling in each tortilla and roll it up, or layer them into the casserole dish. Recently, my wife tried out the recipe with Keto flour tortillas, and we seriously couldn’t tell the difference!
Hatch Chile & Chicken Enchilada ingredients
To make this green enchilada recipe, you’ll need the following ingredients:
- 505 Southwestern Flame Roasted Hatch Green Chiles, or other crushed green chiles
- Sour cream
- Chopped cilantro leaves
- Shredded cooked chicken
- Shredded Pepper Jack cheese
- Shredded cheddar cheese
- Sliced green onions
- Sliced fresh jalapeños
- 4-5 flour tortillas, 9 corn tortillas or 9 Keto flour tortillas
- Sliced black olives, optional
- Chopped spinach leaves, optional
Prepare the Enchiladas
Heat the oven to 375 degrees F. Mix together the Hatch chiles, sour cream and cilantro.
Reserve 1 1/2 cups of the sauce in another bowl for the bottom and top.
Add the shredded chicken, chopped green onions and half of the cheese into the sour cream mixture. Add chopped spinach if using. Stir well.
Grease a 2-quart baking dish (such as a square Le Creuset) and spread half of the reserved sauce on the bottom. Layer tortillas over the sauce. Add chicken filling, another layer of tortillas, and repeat. End with tortillas, reserved sauce, cheese, cilantro, sliced jalapeños and black olives.
Cover the dish and place in the oven. Bake until heated through, about 25 minutes. Remove cover and bake 10 minutes longer, until the cheese is melted and enchiladas are bubbling.
For more traditional green chicken enchiladas, you can add the chicken filling to the middle of each four tortillas, roll into cylinders, and lay into the dish on top of the sauce.
If you like this recipe, you may also enjoy my Hatch Chile Relleno and homemade tomatillo sauce recipes!
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More Recipes
Hatch Chile & Chicken Enchiladas
Recipe by Jason Hill – CookingSessions.comIngredients
- 40 oz. 505 Southwestern Flame Roasted Hatch Green Chiles or other crushed green chiles
- 1 cup sour cream
- 1/2 cup chopped cilantro leaves
- 3 cups shredded cooked chicken
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded cheddar cheese
- 4 green onions sliced
- 2-3 fresh jalapeños sliced into rings
- 2 cups chopped spinach leaves optional
- 4-5 flour tortillas or 9 Keto flour tortillas
Topping
- 1/4 cup chopped cilantro leaves
- 1 cup sliced black olives optional
Instructions
- Heat the oven to 375 degrees F.
- Mix together the Hatch chiles, sour cream and cilantro.
- Reserve 1 1/2 cups of the sauce in another bowl for the bottom and top.
- Add the shredded chicken, chopped green onions and half of the cheese into the sour cream mixture.
- Add chopped spinach if using. Stir well.
- Grease a 2-quart baking dish (such as a square Le Creuset) and spread half of the reserved sauce on the bottom.
- Layer tortillas over the sauce. Add chicken filling, another layer of tortillas, and repeat. End with tortillas, reserved sauce, cheese, cilantro, sliced jalapeños and black olives.
- Note: For more traditional enchiladas, you can also add chicken filling to the middle of each four tortillas, roll into cylinders, and lay into the dish on top of the sauce.
- Cover the dish and place in the oven. Bake until heated through, about 25 minutes. Remove cover and bake 10 minutes longer, until the cheese is melted and enchiladas are bubbling.
