Cheesy Hatch Chile Enchiladas

If you ask me, hatch chile enchiladas are pure comfort food gold.

This New Mexican-inspired dish brings together tender corn tortillas rolled around a savory filling and smothered in that famous hatch chile sauce. The chiles have a mild heat with an earthy, smoky flavor that makes them different from regular green chiles.

They’re stuffed with cheese and onions, then baked until bubbly and topped with more cheese. A dollop of sour cream and some fresh cilantro finish the whole thing off perfectly.

It’s a satisfying dinner that works great for feeding a hungry family, especially when you want something with a little kick.

What Kind of Hatch Green Chiles Should I Use?

Fresh Hatch green chiles are the star of this recipe, and you’ll want to look for ones that feel firm and have smooth, glossy skin without any soft spots. These chiles are only available for a short season (late summer through early fall), so grab them when you see them at the store. If you can’t find fresh Hatch chiles, you can substitute with other mild to medium green chiles like Anaheim or poblano peppers, though the flavor won’t be quite the same. When selecting your chiles, choose ones that are about 4-6 inches long for the best balance of flavor and heat – they should have that signature earthy, slightly smoky taste that makes Hatch chiles so special.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, but here’s what you need to know:

• Hatch green chiles: If you can’t find fresh Hatch chiles, roasted poblano peppers are your best bet for a similar mild heat and earthy flavor. Anaheim chiles work too, though they’re a bit milder. In a pinch, canned green chiles will do, but use about 1 cup since they’re already chopped.
• Corn tortillas: While corn tortillas are traditional for enchiladas, flour tortillas can work if that’s what you have. Just know they’ll create a slightly different texture and flavor.
• Chicken breast: Feel free to use chicken thighs for more flavor, or swap in shredded pork, beef, or even cheese for vegetarian enchiladas. Rotisserie chicken works great too – just shred about 2 cups.
• Jack cheese: Monterey Jack is classic, but you can use Oaxaca cheese, mild cheddar, or a Mexican cheese blend. Avoid using sharp cheeses as they can overpower the chile flavor.
• Mexican oregano: Regular oregano can substitute, but use about half the amount since it’s stronger. Mexican oregano has a more floral, citrusy taste that really complements the chiles.
• Stock: Chicken or vegetable stock both work fine here. You can even use water in a pinch, though you’ll lose some depth of flavor in the sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Hatch chile enchiladas is not roasting the chiles properly – you want the skin charred and blistered all over, but if you burn the flesh underneath, your sauce will taste bitter and harsh.

Another common error is trying to peel the chiles immediately after roasting instead of letting them steam in a covered bowl for 15-20 minutes, which makes the skin slip off much easier and prevents you from scraping away the flavorful flesh.

Don’t skip warming your corn tortillas before rolling – cold tortillas will crack and tear, so quickly heat them on a dry skillet or wrap them in damp paper towels and microwave for 30 seconds to make them pliable.

Finally, resist the urge to overload each tortilla with filling, as this makes them impossible to roll neatly and can cause them to burst open during baking.

What to Serve With Hatch Chile Enchiladas?

These enchiladas are perfect with classic Mexican sides that help balance out the heat from those Hatch chiles. I love serving them with a dollop of sour cream and some fresh guacamole on the side – the cool, creamy textures are just what you need to tame the spice. A simple side of Mexican rice and refried beans makes it feel like a complete meal, plus you can use the beans for extra dipping. Don’t forget to add some fresh cilantro, diced tomatoes, and a squeeze of lime juice right before serving to brighten everything up.

Storage Instructions

Refrigerate: These enchiladas taste even better the next day after all those flavors have had time to meld together! Store them covered in the fridge for up to 4 days. I like to cover the baking dish with foil or transfer individual portions to containers.

Freeze: You can absolutely freeze these for busy weeknight dinners. Wrap the whole dish tightly in plastic wrap and foil, or portion them out into freezer-safe containers for up to 3 months. They’re perfect for meal prep since you can just grab what you need.

Reheat: To warm them up, cover with foil and bake at 350°F for about 20-25 minutes if refrigerated, or 45 minutes if frozen. You can also microwave individual portions for 1-2 minutes, though the oven gives you that nice crispy top again.

Preparation Time	20-30 minutes
Cooking Time	30-50 minutes
Total Time	50-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 60-70 g
• Carbohydrates: 90-100 g

Ingredients

For the chile sauce:

• 7 to 8 fresh hatch green chiles
• 1/2 medium onion
• 1 garlic clove
• 1 cup broth
• 1 tsp mexican oregano
• Small pinch cumin
• 1/4 tsp salt, plus extra if needed
• Black pepper, freshly ground
• Olive oil for sautéing

For the filling and assembly:

• 1 large boneless chicken breast
• 8 corn tortillas
• 2 to 3 tbsp minced onion
• 1 cup shredded jack cheese

Step 1: Roast the Hatch Green Chiles

• 7 to 8 fresh Hatch green chiles

Rinse the Hatch green chiles thoroughly, then place them on a baking sheet.

Roast the chiles in a 400°F (204°C) oven for 20-30 minutes, turning occasionally, until the skins are blistered and slightly blackened.

Allow the chiles to cool for a few minutes, then remove and discard the stems, seeds, and any loose bits of skin.

Set the prepared chiles aside.

Step 2: Poach and Shred the Chicken

• 1 large boneless chicken breast
• 1/2 medium onion (optional, for poaching)
• 1/4 tsp salt (optional, for poaching)

Place the boneless chicken breast in a saucepan and cover it with cold water.

Bring to a boil, then reduce heat and simmer gently for about 20 minutes, or until the chicken is cooked through.

Remove the chicken from the liquid and allow it to cool slightly.

Once cool, shred the chicken using two forks and set aside.

For added flavor, I sometimes add half an onion, a few cilantro sprigs, and a pinch of salt to the poaching liquid.

Step 3: Prepare the Hatch Chile Sauce

• 1/2 medium onion (majority, sauteed)
• olive oil for sautéing
• 1 garlic clove, minced
• roasted Hatch chiles (from Step 1)
• 1 cup broth
• 1 tsp Mexican oregano
• small pinch cumin
• 1/4 tsp salt
• black pepper, freshly ground

Finely dice the 1/2 medium onion, reserving 2 to 3 tablespoons for the enchilada filling.

In a skillet over medium heat, sauté the majority of the chopped onion in a splash of olive oil until softened.

Add the minced garlic and cook until fragrant, about 1 minute.

Add the roasted Hatch chiles (from Step 1) to a blender with a splash of broth and blend until mostly smooth.

Pour the blended chile mixture into the skillet, then add 1 cup broth, 1 teaspoon Mexican oregano, a small pinch of cumin, 1/4 teaspoon salt, and freshly ground black pepper.

Bring the sauce to a simmer and adjust salt or broth to reach your desired flavor and consistency.

Step 4: Prepare Tortillas and Fillings

• 8 corn tortillas
• reserved minced onion (2 to 3 tbsp)
• shredded chicken (from Step 2)
• 1 cup shredded Jack cheese
• Hatch chile sauce (from Step 3)

Warm the corn tortillas either by briefly heating them in the oven or microwaving them in damp paper towels for about 60 seconds until pliable.

Prepare your baking dish by adding a thin layer of Hatch chile sauce (from Step 3) to the bottom to prevent sticking.

On a plate, spread a few spoonfuls of the Hatch chile sauce.

Dip each tortilla in the sauce, coating both sides.

Fill each with shredded chicken (from Step 2), reserved minced onion, and plenty of shredded Jack cheese.

Roll up each tortilla tightly and place seam side down in the prepared baking dish.

Continue until all the chicken is used up.

I like to add a little extra sauce inside each enchilada for even more flavor.

Step 5: Assemble, Bake, and Serve the Enchiladas

• remaining Hatch chile sauce (from Step 3)
• remaining shredded Jack cheese

Pour the remaining Hatch chile sauce (from Step 3) over the assembled enchiladas and sprinkle a final layer of shredded Jack cheese on top.

Give the enchiladas a gentle jiggle to ensure the sauce seeps between them.

Bake in a 400°F (204°C) oven for about 10 minutes or until the cheese is fully melted and bubbly.

Serve the enchiladas immediately.

Optional garnishes include chopped cilantro, a squeeze of lime, and a drizzle of Crema.

To make the dish even more delicious, I like to garnish with fresh cilantro and a splash of lime juice just before serving.