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Hatch Green Chile Chicken Enchiladas

April 14, 2016

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Hatch Green Chile Chicken Enchiladas in a baking dish garnished with cilantro, sitting next to a plate with avocado and cilantro, and two forks.

Good morning friends!  I’m sitting in the airport in Nashville, TN, waiting to board my plane to come back home after a fabulous retreat with KitchenAid.  What a charming city!  Is there such a thing as accent envy?

I was warned not to fall in love too hard, and I can definitely see why this place is booming.  I’ll share more soon, but for now I want to share these quick and easy Hatch Green Chile Chicken Enchiladas with you.

All the ingredients for the filling of the Hatch Green Chile Chicken Enchiladas in a large wood bowl with a wooden spoon in it.

Just a little note about the ingredients, I used a rotisserie chicken from the grocery store to make this come together in a hurry, but if you have more time you could also use 2-3 boneless skinless chicken breasts cooked in the crockpot for 6-8 hours on low or you could roast your own chicken.  

I do like the combination of the dark and light meat that the rotisserie offers.  

Hatch Green Chile Chicken Enchiladas in a baking dish before baking.

I think I’ve mentioned it here before, but I found a bag of frozen Hatch green chiles all roasted, chopped and ready to go in the frozen section at Trader Joe’s.  I love the heat and smokiness they bring, but you could also substitute a can of green chiles if you can’t find Hatch.  

Fresh corn, grilled and cut off the cob would be amazing.  Will definitely do that next time if I can get my hands on some.

Hatch Green Chile Chicken Enchiladas on a plate with avocado slices, cilantro and a fork, sitting next to the baking dish of enchiladas.

I like finding tortillas that are not super soft for these.  I found some in my regular grocery store that were made here locally in Arizona, and they were thicker and a little more sturdy than the big brand variety.  

I think they hold their own better when they meet the sauce and I like how the edges crisp up.  Use your broiler for a few minutes at the end of the bake time if needed!

Hatch Green Chile Chicken Enchiladas on a plate with avocado slices, cilantro and a fork, sitting next to the baking dish of enchiladas.

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Hatch Green Chile Chicken Enchiladas

★★★★★ 5 from 3 reviews
  • Author: Julie
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 8 enchiladas 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Mexican
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Description

Chicken enchiladas with corn and black beans, covered in a creamy Hatch green chile cheese sauce. A quick and easy dinner with just the right amount of heat!


Ingredients

Scale

For the Sauce

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup chicken broth (I used no salt added)
  • 1/4 cup heavy cream
  • 2 tablespoons chopped Hatch green chiles
  • 2 1/2 cup shredded Monterey jack cheese, divided
  • Garnish: Avocado slices, green onions, fresh cilantro

For the Filling

  • 1 cup chopped or shredded cooked chicken (I used a deli rotisserie)
  • 1 14 ounce can black beans, drained and rinsed
  • 1 14 ounce can corn, drained and rinsed
  • 1/4 cup chopped Hatch green chiles (I used frozen from Trader Joes)
  • 2 ounces cream cheese, softened
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 8 soft taco size flour tortillas

Instructions

  1. Preheat oven to 350 degrees.

For the Sauce

  1. In a medium pan, melt butter over medium high heat. Whisk in flour to form a paste and cook for about 2 minutes.
  2. Gradually whisk in the chicken broth, and bring to a gentle boil, whisking occasionally. When the sauce has thickened slightly, stir in the heavy cream, green chiles, and 1/2 cup of the cheese. Stir until smooth. Remove from heat and set aside.

For the Filling

  1. In a large bowl, mix together chicken, black beans, corn, green chiles, cream cheese, and spices.
  2. Divide the mixture between eight flour tortillas.
  3. Pour enough sauce to cover the bottom of a greased 9 by 13 baking dish. Roll the tortillas around the filling, and place in the pan seam side down.
  4. Pour remaining sauce over the filled enchiladas, and sprinkle remaining cheese over the top.
  5. Bake for 30 minutes uncovered, or until hot and bubbly and the cheese is beginning to brown. Garnish with avocado, green onions and fresh cilantro.


Nutrition

  • Serving Size: 1 Enchilada
  • Calories: 484
  • Sugar: 2.9g
  • Sodium: 720mg
  • Fat: 27g
  • Saturated Fat: 13g
  • Unsaturated Fat: 12.2g
  • Trans Fat: 0.1g
  • Carbohydrates: 41g
  • Fiber: 7g
  • Protein: 22g
  • Cholesterol: 67mg

Keywords: hatch green chile chicken enchiladas, hatch green chiles, cheese sauce, chicken enchiladas, enchiladas, dinner, easy

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Filed Under: Chicken, Main Dish

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Comments

  1. Thalia @ butter and brioche says

    April 14, 2016 at 7:54 pm

    Oh gosh these enchiladas look good.. and all that cheese! Yum!

    Reply
    • Julie says

      April 16, 2016 at 9:14 pm

      Thank you, Thalia!

      Reply
  2. Mom says

    April 14, 2016 at 9:05 pm

    Looking forward to coming home and being able to taste and enjoy your recipes!

    Reply
    • Julie says

      April 16, 2016 at 9:13 pm

      Me too! Two more weeks!

      Reply
  3. Preston Mitchell says

    June 27, 2016 at 3:00 pm

    Thanks for mentioning our chile, Julie! We’d love to send you a free box as a thank you. If interested, shoot us an email.

    Reply
  4. Terri Maize says

    July 16, 2016 at 7:53 pm

    Put Pueblo chiles on all the things!

    Reply
    • Kristin says

      September 4, 2020 at 5:43 pm

      Soooo good. A hit with the family. And an easy quick recipe. I used fresh roasted hatch chilis. Definitely saving this recipe!!

      ★★★★★

      Reply
      • Julie says

        September 8, 2020 at 6:02 am

        THanks, Kristin!

        Reply
  5. Lynn says

    July 31, 2016 at 8:51 am

    I made this and it’s really delicious. I couldn’t find Hatch chiles here so I substituted a 4 oz. can of mild green chiles in another brand. Next time I will try to find some chiles with a little more heat because we could barely taste these ones. I was worried that there wouldn’t be enough sauce to cover the enchiladas but it was the perfect amount! Also, an 8 oz. chunk of Monterey Jack cheese shredded into almost exactly 2 1/2 cups of packed, shredded cheese.

    I will definitely be making this again and again. Thanks so much for a great recipe!

    Reply
    • Julie says

      July 31, 2016 at 1:43 pm

      Thanks for your feedback Lynn. I’m glad it worked out for you, and yes – definitely try to get your hands on some Hatch chiles. You’ll notice the difference!

      Reply
  6. Gavin D says

    August 24, 2016 at 10:31 pm

    Used some fresh roasted Hatch chiles in these tonight. The whole family loved them! Two kids even asked for the leftovers for lunch, which is really rare!

    I’m freezing a lot of the 25 pound box of chiles I bought, so these enchiladas will for sure be a recipe to keep around.

    Reply
    • Julie says

      August 26, 2016 at 11:55 am

      That’s great! Thanks for your comment!

      Reply
  7. Bridget Myers says

    September 4, 2016 at 5:25 am

    I made this little gem last night. I didn’t add garlic or cumin but did do chili powder and it was yummy. I also used double corn tortillas instead of flour for a more authentic enchilada flavor. It was great and super easy. Thanks for posting!

    Reply
    • Julie says

      September 4, 2016 at 5:53 am

      I like that you made it your own Bridget, glad you enjoyed!

      Reply
  8. Annie @ Annie's Cooking Lab says

    September 8, 2016 at 6:26 pm

    I modified this recipe some to make it vegetarian and used fresh summer corn. It was SO good! Can’t wait to make it again 🙂 I think I might try making a batch and freezing it to pull out this winter once it’s hard to find good, fresh produce. Thanks for the great recipe!

    Reply
    • Julie says

      September 9, 2016 at 7:59 am

      Great idea! Thanks Annie!

      Reply
  9. Ray Woodson says

    September 14, 2016 at 4:49 pm

    Had to try this tonight. They were great. Saved this recipe, ’cause we’ll definitely make them again.

    Reply
    • Julie says

      September 15, 2016 at 11:54 am

      Thanks Ray! Glad to hear that!

      Reply
  10. Annette says

    February 18, 2017 at 7:55 pm

    I have a question— Are the Hatch’s Green Chiles hot? My husband cannot take hot or real spicy food.
    I have to try this recipe .

    Thank you.

    Reply
    • Julie says

      February 18, 2017 at 7:58 pm

      I would say they are a bit spicy, but I do find that they vary from batch to batch. You could try tasting your chiles to see if they are spicy on their own, and maybe start with half of what is called for. If you feel like you could still use more spice, just adjust for next time. I hope you enjoy!

      Reply
    • Shakti says

      May 18, 2020 at 12:59 pm

      There are mild, medium and hot varieties of Hatch Chile’s. Also there are green and red. A few varieties a peppers are considered Hatch, IF and only if, they are grown in the Hatch Valley of New Mexico. A lot of people around the country will grow some of the varieties used, and lie about them being Hatch, to sell and make money in them. We lived down there for 4 mo this, so learned all about it.

      Reply
      • Shakti says

        May 18, 2020 at 1:01 pm

        Auto spell made me look illiterate, lol! Also the green are picked first, and red are the same peppers, but picked after they turn red.

        Reply
  11. April Reany says

    June 7, 2017 at 10:14 pm

    Truly AMAZING!!! So very light and fresh…very atypical of Mexican food! I have never posted a comment before on a website in my LIFE, but this one deserves to be the first!

    Rather than purchasing hatch chilies, I used a bit of Stubbs hatch chile sauce. Was very good and added excellent flavor. Also this allows you to dictate the amount of heat in the dish. I also used Chihuahua cheese rather than Monterey Jack, but I know that kind of cheese can be difficult to come by if you are in the southwest.

    Thank you Julie for sharing.

    Reply
  12. April says

    October 4, 2017 at 1:48 pm

    I don’t have chicken stock or heavy cream on hand but I do have cream of chicken, will that work as a substitute?
    Can’t wait to try these!

    Reply
    • Julie says

      October 4, 2017 at 2:46 pm

      You can use the cream of chicken instead of the first four ingredients of the sauce. Add a splash of milk to thin it out a bit. Enjoy!

      Reply
  13. Jonell says

    August 12, 2018 at 5:35 pm

    These were Wonderful very tasty

    I use fresh roasted hatch peppers from Central Market here in Austin

    ★★★★★

    Reply
  14. Jane Weichert says

    October 27, 2019 at 3:49 pm

    This is a great recipe. I ordered frozen chilies from Hatch and have been trying different recipes with them. Will the leftovers freeze? I’m cooking for one so will have to decide whether to freeze or give away my leftovers (or if I eat one per meal I could use them up in the next 2 1/2 days.

    ★★★★★

    Reply
    • Julie says

      October 27, 2019 at 4:08 pm

      Hi Jane, I’m glad you enjoyed them! Yes, I think they would taste fine if you freeze leftovers. It’s always nice to have a little stash of something ready to go in the freezer.

      Reply
  15. Dick says

    May 28, 2021 at 8:46 pm

    I have Hatch green chile powered can I that instead of chiles

    Reply

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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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