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Flavorful Fire-Roasted Hatch Chile Green Enchiladas with Smoked Chicken

fire-roasted hatch chile green enchiladas - featured image
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A smoky, comforting enchilada recipe featuring fire-roasted Hatch chile sauce and tender smoked chicken wrapped in soft corn tortillas. Perfect for a quick, flavorful dinner with a homestyle Southwestern twist.

Ingredients

Scale
  • 6–8 fire-roasted Hatch chiles, peeled and seeded (jarred works in a pinch)
  • 1 small white onion, roughly chopped
  • 3 garlic cloves, smashed
  • 2 cups chicken broth (preferably low sodium)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • Juice of 1 lime
  • 2 cups smoked chicken, shredded (homemade or store-bought rotisserie smoked)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream or Mexican crema
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/2 teaspoon ground cumin
  • 10–12 corn tortillas (warmed and slightly softened)
  • Extra shredded cheese for topping (about 1 cup)
  • Chopped green onions or sliced radishes for garnish (optional)

Instructions

  1. Fire-roast the Hatch chiles by holding each chile with tongs over an open flame on your gas stove or on a hot grill. Rotate until blackened and blistered all around, about 5-7 minutes. Place in a bowl and cover tightly with plastic wrap to steam for 10 minutes.
  2. Once cooled, gently rub off the charred skin with your fingers or a paper towel. Cut open the chiles and remove seeds and membranes. Roughly chop the peeled chiles.
  3. In a medium saucepan, heat olive oil over medium heat. Add chopped onion and garlic; sauté until translucent and fragrant, about 3-4 minutes.
  4. Add chopped chiles and chicken broth; bring to a simmer and cook for 10 minutes to meld flavors.
  5. Use an immersion blender or transfer to a blender and puree until smooth. Return to saucepan, season with salt, pepper, and lime juice. Keep warm on low.
  6. In a bowl, combine shredded smoked chicken, Monterey Jack cheese, sour cream, cilantro, and cumin. Stir until evenly mixed.
  7. Lightly warm each corn tortilla in a dry skillet or microwave wrapped in a damp towel until pliable but not soggy.
  8. Preheat oven to 375°F (190°C). Pour a thin layer of green chile sauce into the bottom of the baking dish.
  9. Spoon about 1/4 cup of the filling onto each tortilla, roll tightly, and place seam side down in the dish.
  10. Pour remaining sauce evenly over the top and sprinkle with extra cheese.
  11. Bake uncovered for 20-25 minutes until the cheese is bubbly and lightly golden.
  12. Let cool a few minutes before serving.

Notes

If the sauce is too thick after blending, add a splash more chicken broth to reach desired consistency. Warm tortillas properly to avoid cracking or sogginess. Overfilling tortillas can cause tearing; patch tears with extra sauce and cheese. Assembling enchiladas the night before and baking the next day enhances flavor. For a dairy-free version, substitute sour cream with coconut or cashew-based alternatives and use vegan cheese.

Nutrition

Keywords: Hatch chile enchiladas, fire-roasted chiles, smoked chicken, green enchiladas, easy dinner, Southwestern recipe, Mexican cuisine, smoky enchiladas

Find it online: https://ovenmila.com/flavorful-fire-roasted-hatch-chile-green-enchiladas-recipe-easy-smoked-chicken-dinner/