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Dig into spicy Hatch chiles with gooey cheese and soft chicken stuffed in corn tortillas. It’s like a Southwest comfort meal that comes together in no time for busy nights.
Every summer in New Mexico, Hatch chiles spark memories. Friends drop by and this is my go-to meal when I want something cheerful and fuss-free.
Hearty Ingredients
- Shredded cooked chicken: Use leftover or rotisserie chicken for juicy bites
- Corn tortillas: Choose soft ones, but if dry, just warm them a bit so they fold nicely
- Hatch green chile sauce: Tangy and smoky with a little heat; use jarred or frozen and blend if needed
- Monterey Jack cheese, shredded: Melty and smooth, gives that creamy pull
- Cheddar cheese, shredded: Sharp and full of flavor—grate it fresh if you have time
- Onion, diced: For sweetness and crunch—yellow or white both work
- Minced garlic: Pops in that punch, fresh is best for flavor
- Ground cumin: Earthy and warm, grind up whole seeds if you want max flavor
- Black pepper: Little hint of snap and spice
- Salt: Pulls everything together, add to taste
- Fresh cilantro, chopped: Sprinkles of green at the end, or swap with green onions if you’d like
- Sour cream (optional): Dollop on the side for creaminess, full-fat tastes better
Easy Step-by-Step
- Finish With Toppings:
- Straight from the oven, scatter on cilantro and serve up some hot slices. Spoon over some sour cream if you want that extra cool hit.
- Bake Away:
- Let those flavors meld in the oven, baking for about twenty-five to thirty minutes till the top’s bubbly and golden. That smell will reel everyone in.
- Layer On Cheese & Sauce:
- Add remaining green chile sauce over the rolled tortillas, then pile on all the leftover cheese. Make sure to coat those edges.
- Fill and Roll:
- Spoon the chicken mixture onto tortillas, sprinkle both cheeses, then roll up and line them up seam-down in your baking dish, packing them in close.
- Sauce the Bottom:
- Glide a good half cup of your sauce onto the base of a sprayed 9x13 baking dish so nothing dries out.
- Soften Tortillas:
- Warm tortillas in the microwave or on a hot pan for about half a minute each so you can roll ‘em without cracks.
- Make the Chicken Filling:
- Add your cooked chicken into the skillet with sautéed onion and garlic. Toss with pepper, cumin, and salt. Give it a moment for flavors to blend.
- Sauté Veggies:
- Cook garlic and onion together on medium till softened and lightly browned, about five minutes, stirring here and there. Watch the garlic so it doesn’t burn.
- Preheat the Oven:
- Start out by turning your oven to 375 F and coat your dish with cooking spray to avoid any sticking later.
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The green chile sauce is the real winner here. Its smoky, gentle heat reminds me of fun afternoons at New Mexican markets and grandma’s kitchen. It always brings family together for longer chats around the table.
Leftover Savvy
Let things cool down, then wrap your dish or move everything to a container with a snug lid. Store in the fridge up to four days. Reheat single pieces in the microwave with a cover to keep them moist. For longer storage, freeze well-wrapped up to two months. Thaw overnight and rewarm, covered, at 350 F until nice and hot.
Easy Swaps
No Hatch chiles on hand? Swap for canned green chiles and add a splash of lime for brightness. Use leftover turkey instead of chicken. Want it spicy? Trade in Pepper Jack. No green sauce? Green salsa can fill in.
Serving Ways
Pair these with Spanish rice or plain black beans. Kick up the freshness with more cilantro, onion, or creamy avocado. For a bigger meal, serve alongside guacamole or some pico de gallo.
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Cultural Roots
Green chile enchiladas are a New Mexico classic. Some folks stick with green, others love red, depending on what’s in season. You’ll see them at festive dinners and block parties. Using real Hatch chiles is Southwest pride at its best.
FAQs About the Recipe
- → Do I need to fry the tortillas first?
No need to fry—just warm up the tortillas in the microwave or a hot pan so they don't tear when you roll them up.
- → Can I use store-bought green enchilada sauce?
Yep, canned green enchilada sauce works fine, but real Hatch green chile gives you all the New Mexico flavor.
- → What is the best chicken to use?
Rotisserie chicken is a super simple move, or shred up any leftover cooked chicken for the filling.
- → Can I make this dish ahead?
Definitely. Build it ahead, stash in the fridge, and just bake right when you're hungry.
- → What garnishes work well?
Chopped cilantro and a spoonful of sour cream will make it pop and keep things creamy.