Go Back
–+ servings
Spicy Hatch Chile Enchiladas

Irresistibly Spicy Hatch Chile Enchiladas That Wow Your Taste buds

These Spicy Hatch Chile Enchiladas are a crowd-pleasing dish, combining smoky flavors with melted cheese for a satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 4 enchiladas
Course: Main Dishes
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 8 pieces Corn tortillas essential for wrapping your flavorful fillings perfectly.
  • 2 cups Cooked shredded chicken (or beef) for a hearty filling; feel free to swap in ground turkey for a leaner option.
  • 2 cups Shredded cheese cheddar or Monterey Jack work beautifully for a melty topping.
  • 1 cup Hatch green chiles roasted and chopped for that unique smoky flavor.
For the Sauce and Seasoning
  • 1 cup Sour cream adds a creamy contrast.
  • 1 cup Green enchilada sauce soaks into the tortillas.
  • 1 teaspoon Ground cumin enhances the earthy flavors.
  • 1 teaspoon Garlic powder delivers a fragrant kick.
  • 1 teaspoon Onion powder brings additional depth.
  • to taste Salt and pepper to ensure each element shines.
For Garnish
  • ¼ cup Fresh cilantro a sprinkle adds freshness, though it’s optional!

Equipment

  • Oven
  • Mixing Bowl
  • skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Lightly grease your baking dish with oil or cooking spray.
  2. In a large mixing bowl, combine cooked shredded chicken (or beef), Hatch green chiles, ground cumin, garlic powder, onion powder, salt, and pepper.
  3. Heat a dry skillet over medium heat and warm each corn tortilla for about 30 seconds on each side.
  4. Scoop a generous amount of the filling mixture into the center of each tortilla and roll it up tightly, seam-side down in the baking dish.
  5. Pour the green enchilada sauce evenly over the rolled enchiladas in the baking dish.
  6. Sprinkle the shredded cheese evenly over the enchiladas.
  7. Bake for 25-30 minutes until the cheese is melted, bubbly, and lightly golden.
  8. Let the enchiladas cool for 10-15 minutes before serving.
  9. Serve with a dollop of sour cream and a sprinkle of fresh cilantro.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 25mgIron: 10mg

Notes

For best results, use freshly roasted Hatch chiles and ensure your corn tortillas are warmed before rolling to avoid cracking.

Tried this recipe?

Let us know how it was!