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Flavorful Roasted Hatch Green Chile Chicken Enchiladas Recipe with Easy Tomatillo Crema

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These roasted Hatch green chile chicken enchiladas feature smoky roasted chiles, tender shredded chicken, and a fresh, tangy tomatillo crema. Perfect for late summer dinners, they offer a comforting yet vibrant meal.

Ingredients

Scale
  • 2 large boneless skinless chicken breasts (about 1 pound / 450g), poached or roasted and shredded
  • 4–5 medium roasted Hatch green chiles, peeled and chopped (fresh when in season, canned roasted chiles as a substitute)
  • 10–12 corn tortillas (softened by warming to prevent cracking)
  • 1 ½ cups shredded Monterey Jack or mild cheddar cheese
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for sautéing and drizzling)
  • Tomatillo Crema:
  • 6–8 tomatillos, husked and rinsed
  • ½ cup sour cream or Mexican crema (can swap for Greek yogurt)
  • 1 jalapeño, seeded for less heat or left whole for more kick
  • ½ cup fresh cilantro leaves
  • Juice of 1 lime
  • Salt to taste

Instructions

  1. Roast the Hatch Green Chiles (15-20 minutes): Place whole chiles on a baking sheet under the broiler or directly on a gas stove flame. Turn frequently until skins are blistered and charred all over (about 10-15 minutes). Transfer to a bowl and cover with plastic wrap or a towel to steam for 10 minutes. Peel off skins, remove stems and seeds, then chop coarsely.
  2. Cook the Chicken: If not pre-cooked, poach chicken breasts in simmering water with salt for 12-15 minutes until cooked through. Let cool, then shred with two forks. Alternatively, roast chicken breasts with olive oil, salt, and pepper at 400°F (200°C) for 20 minutes, then shred.
  3. Sauté Aromatics (5-7 minutes): Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 4 minutes. Add minced garlic and cook 1 more minute until fragrant. Stir in cumin, smoked paprika, salt, and pepper.
  4. Combine Filling: In a large bowl, mix shredded chicken, roasted chopped green chiles, sautéed onion and garlic mixture, and 1 cup shredded cheese. Adjust seasoning as needed.
  5. Prepare the Tomatillo Crema: In a blender or food processor, combine tomatillos, sour cream, jalapeño, cilantro, lime juice, and salt. Blend until smooth and creamy. Chill until ready to use.
  6. Warm Tortillas: Heat tortillas briefly in a dry skillet or wrapped in foil in a warm oven until soft and pliable to prevent cracking when rolled.
  7. Assemble Enchiladas: Preheat oven to 375°F (190°C). Spread a thin layer of tomatillo crema on the bottom of a baking dish. Spoon about ⅓ cup of the chicken filling onto each tortilla, roll tightly, and place seam side down in the baking dish.
  8. Top and Bake: Drizzle remaining tomatillo crema over enchiladas and sprinkle with remaining ½ cup shredded cheese. Cover loosely with foil and bake for 20 minutes. Remove foil and bake 5 more minutes until cheese is bubbly and golden.
  9. Serve: Let cool for a few minutes before serving. Garnish with extra cilantro or sliced avocado if desired.

Notes

Roasting the Hatch green chiles adds a smoky depth not achievable with canned chiles. Steaming after roasting makes peeling easier. Warm tortillas before assembling to prevent cracking. Cover enchiladas while baking to keep moist, uncover at the end for browning. Tomatillo crema can be made ahead and chilled. For a little crisp on top, broil for 1-2 minutes at the end, watching carefully.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, tomatillo crema, roasted chiles, Mexican, easy dinner, late summer recipe, gluten-free, spicy

Find it online: https://zestynora.com/flavorful-roasted-hatch-green-chile-chicken-enchiladas-recipe-with-easy-tomatillo-crema/