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Green Hatch Chile Chicken Enchiladas Recipe with Easy Homemade Salsa Verde

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These green Hatch chile chicken enchiladas feature tender shredded chicken, smoky roasted Hatch chiles, and a bright homemade salsa verde, making a quick and flavorful meal perfect for weeknights or entertaining.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • 8–10 medium tomatillos, husked and rinsed
  • 4–5 fresh Hatch chiles, roasted, peeled, and seeded
  • 1/2 cup chopped white onion
  • 2 cloves garlic
  • 1/2 cup fresh cilantro leaves
  • Juice of 1 lime
  • 1 tsp salt
  • 1/4 cup water (adjust for desired consistency)
  • 10–12 soft corn tortillas (warmed)
  • 2 cups shredded Monterey Jack cheese or Mexican blend
  • 1 cup crumbled queso fresco (optional)
  • Fresh cilantro and sliced green onions for garnish

Instructions

  1. Preheat oven to 450°F (230°C). Roast Hatch chiles and tomatillos on a baking sheet for 15-20 minutes, turning halfway, until blistered and softened.
  2. Let roasted chiles cool, then peel and remove seeds. Combine chiles, tomatillos, onion, garlic, cilantro, lime juice, salt, and water in a blender or food processor. Pulse until smooth with some texture. Adjust seasoning as needed.
  3. Heat olive oil in a large skillet over medium heat. Season chicken with cumin, smoked paprika, garlic powder, salt, and pepper. Cook chicken 6-7 minutes per side until browned and cooked through. Shred chicken using forks or a stand mixer.
  4. Mix shredded chicken with about 1 cup of salsa verde to keep moist and flavorful.
  5. Warm tortillas in a dry skillet for 20-30 seconds per side or microwave wrapped in a damp towel for 30 seconds.
  6. Preheat oven to 375°F (190°C). Pour a thin layer of salsa verde on the bottom of a baking dish to prevent sticking.
  7. Spoon about 1/4 cup chicken mixture onto each tortilla, sprinkle with shredded cheese, roll up, and place seam-side down in the dish.
  8. Pour remaining salsa verde over enchiladas. Sprinkle remaining cheese and queso fresco on top.
  9. Bake for 20-25 minutes until cheese is melted and bubbly.
  10. Remove from oven and let cool 5 minutes. Garnish with fresh cilantro and sliced green onions before serving.

Notes

Use small-curd cotija cheese as a saltier alternative to queso fresco. Anaheim peppers can substitute Hatch chiles if out of season. Roast frozen chiles if fresh are unavailable but flavor will be less vibrant. Avoid overfilling tortillas to prevent tearing. Tent with foil if cheese browns too quickly during baking.

Nutrition

Keywords: Hatch chile, chicken enchiladas, salsa verde, homemade enchiladas, Mexican recipe, easy dinner, roasted chiles

Find it online: https://tastytuck.com/green-hatch-chile-chicken-enchiladas-recipe-with-easy-homemade-salsa-verde/