Hatch Green Chile Enchiladas

Name: Hatch Green Chile Enchiladas (Upgraded)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken-boneless, skinless thighs; 1 tbsp Olive oil; 1 tsp Chili powder; 1/2 tsp Smoked paprika; 1/4 tsp Garlic powder; 1/4 tsp Salt; 2 tbsp Butter; 2 tbsp Flour; 3 cups Chicken broth; 1 cup Hatch green chile-roasted and diced; 1/2 cup Tomatillos-roasted and diced; 1/2 tsp Cumin; 1/4 tsp Oregano; 1 cup Mexican Crema; 1 tbsp Lime juice; 1/4 tsp Garlic powder; 1.5 cups Monterey Jack cheese-shredded; 1/2 cup Onion-diced; 12 Corn tortillas

⏱1h 30m

👥6

🔥500 cal

Medium

🍽️Mexican

🥗Gluten-Free

A refined version of classic Hatch green chile enchiladas, featuring a homemade crema and a more complex sauce. Still approachable for home cooks.

1.5 lbs Chicken-boneless, skinless thighs

1 tbsp Olive oil

1 tsp Chili powder

1/2 tsp Smoked paprika

1/4 tsp Garlic powder

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⏱1h 30m

👥6

🔥500 cal

Medium

🍽️Mexican

🥗Gluten-Free

A refined version of classic Hatch green chile enchiladas, featuring a homemade crema and a more complex sauce. Still approachable for home cooks.

#Mexican #Comfort Food #Dinner

Instructions

Preheat oven to 350°F (175°C).
Cook Chicken: Heat Olive oil in a skillet. Season Chicken with chili powder, smoked paprika, garlic powder, and salt. Cook until fully cooked, then shred.
Prepare Sauce: In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Chicken broth until smooth. Add Hatch green chile, Tomatillos, cumin, oregano, Salt, and Pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Prepare Crema: In a small bowl, combine Mexican Crema, Lime juice, and Garlic powder. Mix well.
Assemble Enchiladas: Dip each Corn tortilla in the Sauce to soften. Fill each tortilla with shredded Chicken, Onion, and Monterey Jack cheese. Roll up tightly and place seam-side down in a baking dish.
Bake: Pour remaining Sauce over enchiladas. Bake for 20-25 minutes, or until bubbly and heated through. Drizzle with Crema before serving.

Ingredients

Chicken
1.5 lbs 680 g Chicken-boneless, skinless thighs
1 tbsp 15 mL Olive oil
1 tsp 5 mL Chili powder
1/2 tsp 2.5 mL Smoked paprika
1/4 tsp 1.25 mL Garlic powder
1/4 tsp 1.25 mL Salt
Sauce
2 tbsp 30 mL Butter
2 tbsp 30 mL Flour
3 cups 720 mL Chicken broth
1 cup 240 mL Hatch green chile-roasted and diced
1/2 cup 120 mL Tomatillos-roasted and diced
1/2 tsp 2.5 mL Cumin
1/4 tsp 1.25 mL Oregano
Salt to taste
Pepper to taste
Crema
1 cup 240 mL Mexican Crema
1 tbsp 15 mL Lime juice
1/4 tsp 1.25 mL Garlic powder
Filling
1.5 cups 360 mL Monterey Jack cheese-shredded
1/2 cup 120 mL Onion-diced
Other
12 12 Corn tortillas

Equipment

Skillet
Saucepan
Baking dish
Whisk
Small bowl

Instructions

Preheat oven to 350°F (175°C).
Cook Chicken: Heat Olive oil in a skillet. Season Chicken with chili powder, smoked paprika, garlic powder, and salt. Cook until fully cooked, then shred.
Prepare Sauce: In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Chicken broth until smooth. Add Hatch green chile, Tomatillos, cumin, oregano, Salt, and Pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Prepare Crema: In a small bowl, combine Mexican Crema, Lime juice, and Garlic powder. Mix well.
Assemble Enchiladas: Dip each Corn tortilla in the Sauce to soften. Fill each tortilla with shredded Chicken, Onion, and Monterey Jack cheese. Roll up tightly and place seam-side down in a baking dish.
Bake: Pour remaining Sauce over enchiladas. Bake for 20-25 minutes, or until bubbly and heated through. Drizzle with Crema before serving.

Nutrition per serving

Calories 500