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Hatch Green Chile Enchiladas

July 16, 2021 By Patrick 34 Comments

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Hatch Chile season is here so keep an eye out for these beauties!  And if you can’t find any in your local markets you can always source them directly from New Mexico.  See Where To Buy Hatch Chiles Online if you want to buy them online. 

Roasted Hatch chiles have a distinct flavor and they are prepared to do all the heavy lifting if you just give ’em the chance!

I’m making chicken and cheese enchiladas in this recipe, but keep in mind that you can use just about any protein you want as the Hatch sauce is the key to this dish and everything else is just a bonus.

Hatch enchiladas after baking for 10 minutes

 

How To Make Hatch Enchilada Sauce

Hatch chiles are typically harvested in late summer and will stick around for a few weeks depending on your area.  How hot are Hatch chiles?

Fresh Hatch green chiles

You can usually find frozen, roasted Hatch chiles in today’s freezer aisles, but if you get a chance to roast your own you’ll get a massive upgrade in flavor.

I put this batch of 8 Hatch chiles in the oven for about 25 minutes.   You can always roast them on the grill or over an open flame if you want.

8 Hatch chiles after roasting for 30 minutes

And yes, they smell delightful!

Once they cool a bit we’ll de-stem and de-seed the chiles, but don’t worry about getting rid of every last seed.

And if the skin is puffing up you can pull off and discard as much of it as you can, but again don’t sweat it too much as it’s only removed for texture purposes and won’t affect the final flavor of the sauce.

1.5 cups of diced Hatch green chiles

7-8 chiles will give you about 1.5 cups of chile pieces — this will make plenty of sauce for 8 enchiladas, or enough for 2 hungry peeps.

Next we’ll finely chop a half onion.   Most of it will be used for the sauce, but you can keep a few tablespoons in reserve for the inside of the enchiladas, something like this:

Diced onion for the Hatch enchiladas

Add the majority of the chopped onion to some oil and give it a good sweat over medium heat.

Add a finely minced garlic clove and cook for an additional minute or so.

Cooking onion and garlic for Hatch enchiladas

Add the chile pieces to a blender along with a splash of water or stock and combine well.  Then we’ll add the blended chile pieces to the onion-garlic mixture along with:

1 cup stock
1 teaspoon Mexican oregano
pinch of cumin
1/4 teaspoon of salt (plus more to taste)
freshly cracked black pepper

Simmering Hatch enchilada sauce

Let the sauce simmer for a few minutes and then give it a taste.   Hatch savory buttery goodness?!

I added another generous pinch of salt to this batch but the exact salt level will depend on which stock you’re using.   I used this homemade chicken stock that has no sodium, whereas most store-bought stocks will be quite high in sodium.

If you find yourself eating the sauce straight from the pan that’s a good sign!   But we’ll make some enchiladas with this batch so don’t eat it all yet.

For chicken enchiladas I’m in the habit of poaching the chicken, but you can cook the chicken any way you want (see Mexican Shredded Chicken for a good brine-and-bake method).   For poaching, simply cover a single chicken breast with cold water, bring to a boil, and then reduce heat to a simmer.  Give it 20 minutes or until the inside of the chicken is no longer pink.

Add a bit of cream to a traditional green sauce and you've got everything you need to make mouth-watering Enchiladas Suizas. This recipe also uses a roasted poblano to enhance the flavor. So good! mexicanplease.com

The chicken takes about the same time to cook as the chiles, so I usually put it on right after adding the chiles to the oven.   You can optionally add some onion, cilantro and salt to the poaching water for a hint of additional flavor.

Once the chicken is cooked you can set it aside to cool and then shred it using two forks.

shredded poached chicken with two forks

To make the enchiladas start by warming up the tortillas to make them more pliable.  I usually just stick them in the oven for a few minutes, but you could also nuke them for 60 seconds covered with some damp paper towels.  More info on warming up corn tortillas. 

Add some sauce to a plate, dredge a tortilla in the sauce, flip, and then fill with shredded chicken, some diced onion, and plenty of shredded cheese.  Dredging the tortilla in the sauce and then flipping it will ensure you’ve got some sauce on the inside of the enchiladas.

Building the Hatch enchiladas with chicken, cheese, and onion.

Roll tight and place seam side down on a baking dish.

I usually add a layer of the sauce to the baking dish to prevent sticking.

Rolling enchiladas

Keep rolling until you’ve used up all the chicken.   A single chicken breast is usually enough for 7-8 enchiladas.

And then drench them in the Hatch enchilada sauce!   You should have plenty of the sauce so feel free to goop it on.  I usually give the enchiladas a jiggle so the sauce seeps in between them.

Adding 1.5 cups Hatch sauce to the enchiladas

Add a layer of shredded cheese on top and bake the enchiladas for about 10 minutes in a 400F oven, or until all of the cheese is melted and the edges of the tortillas are just starting to brown.

This is a wicked easy recipe for a savory batch of Hatch Green Chile Enchiladas. Be sure to roast those chiles as that is the key! mexicanplease.com

Hot corn tortillas, melted cheese, and savory Hatch enchilada sauce — sold!!

You can optionally garnish with freshly chopped cilantro, a squeeze of lime, or a drizzle of Crema, but lately I prefer them bare bones so that the Hatch flavor stays at the forefront.

Taking a bite of Hatch green chile enchiladas

Okay, I’ll put some relevant links below but please keep these Hatch Green Chile Enchiladas in mind the next time you’ve got a bag full of Hatch chiles!  They’ve got a unique flavor and it’s a great way to invigorate your kitchen routine. 

Are Hatch Chiles Hot?

Roasted Hatch Chile Salsa

Where Can I Buy Hatch Chiles Online?

Buen Provecho.

For up-to-date recipes follow me on Instagram, Facebook, or Pinterest.

Adding 1.5 cups Hatch sauce to the enchiladas

Hatch Green Chile Enchiladas

This is a wicked easy recipe for a savory batch of Hatch Green Chile Enchiladas. Be sure to roast those chiles as that is the key! 
4.41 from 32 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 2
Calories: 630kcal
Author: Mexican Please

Ingredients

For the sauce:

  • 7-8 fresh Hatch green chiles
  • 1/2 onion
  • 1 garlic clove
  • 1 cup stock
  • 1 teaspoon Mexican oregano
  • pinch of cumin
  • 1/4 teaspoon salt (plus more to taste)
  • freshly cracked black pepper
  • olive oil

For the enchiladas:

  • 1 large chicken breast
  • 8 corn tortillas
  • 2-3 tablespoons finely chopped onion
  • 1 cup shredded Jack cheese

Instructions

  • Start by giving the Hatch chiles a good rinse. Roast the chiles in a 400F oven for 20-30 minutes. 
  • To poach the chicken, cover the chicken breast with cold water and bring to a boil.  Once boiling, reduce heat and let simmer for 20 minutes or until the chicken is cooked through.  Once cooked, set aside to cool and then shred using two forks.  You can optionally add a half onion, cilantro sprigs and a pinch of salt to the poaching liquid for additional flavor.
  • Once roasted and cooled off a bit, de-stem and de-seed the chiles. You can also pull off and discard any loose bits of skin from the chiles.   Add the roasted chile pieces to a blender along with a splash of water or stock and combine well.  
  • Finely dice the 1/2 onion, reserving a few tablespoons of the chopped onion for the insides of the enchiladas.  Saute the majority of the chopped onion in some oil over medium heat.  Once it has softened add a minced garlic clove and cook for an additional minute or so.  Add the chiles from the blender along with: 1 cup stock, 1 teaspoon Mexican oregano, a pinch of cumin, 1/4 teaspoon of salt, and some freshly cracked black pepper.  
  • Bring the sauce to a simmer and take a taste for seasoning.  I added another generous pinch of salt to this batch but it will depend on which stock you're using.   You can always adjust the consistency of the sauce by adding more stock to thin it out, or by letting it simmer for a bit to thicken it up. 
  • Heat the corn tortillas in the oven for a few minutes. (Or nuke them in some damp paper towels for 60 seconds.)  Prepare the baking dish by adding a bottom layer of the Hatch sauce to prevent sticking.
  • On a plate, add a couple spoonfuls of the Hatch sauce. Dredge a tortilla in the sauce, flip, and then fill with shredded chicken, onion, and plenty of shredded cheese.  Roll tight and place seam side down on the baking dish.  Keep going until the chicken is gone.  Add the remaining sauce on top of the enchiladas along with a final layer of cheese.  I usually give the enchiladas a jiggle so that you get plenty of sauce between them. 
  • Bake for 10 minutes in a 400F oven or until the cheese is completely melted.  Serve immediately.  Optional garnishes include freshly chopped cilantro, a squeeze of lime, and a drizzle of Crema. 

Notes

I like adding Mexican oregano to this sauce but it won't make or break the dish -- if you don't have any then I would probably just omit it instead of adding regular oregano. 
Hatch chiles are relatively mild, but using 7-8 of them will still bring some heat!  If you want a milder version I would recommend roasting all of the chiles but only adding half to the sauce at first -- then taste test and add the rest of the chiles incrementally until it tastes good to your palate.   Exactly how hot are Hatch chiles?
Lately I like to brine-and-bake chicken for enchiladas.   To brine the chicken, add 1/4 cup salt to a quart of water in a mixing bowl.  Dissolve the salt and add the raw chicken, letting it brine covered in the fridge for 30 minutes or so.  Once brined, pat dry the chicken breasts and bake at 400F for about 20 minutes or until the chicken is no longer pink inside (160F). 
Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

Got leftover Hatch chiles?  Try some of this Hatch Chile Soup.

Got Hatch Chiles laying around? You can easily whip up a delicious Hatch Chile Soup for some quick meals. But consider yourself warned, this soup is spicy!

 

Our latest recipe is a batch of these delicious Entomatadas:

Entomatadas are a deliciously light meal made from ingredients you probably already have in your kitchen! mexicanplease.com

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Filed Under: Enchiladas, Main Dish, Most Popular, Most Recent

Previous Post: « What Else Can I Make With Ancho Chiles?
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Reader Interactions

Comments

  1. Samantha

    May 12, 2022 at 3:15 pm

    I live in New England so I only have access to canned diced Hatch chiles. How many cups of the diced chiles do you think I would need for this recipe? Thanks!

    Reply
    • Patrick

      May 13, 2022 at 5:18 am

      Hey Samantha! About 1.5 cups of those diced chiles will do the job quite well. Cheers.

      Reply
  2. Gillie

    May 10, 2022 at 12:41 pm

    I have a can of hatch chilies can I use that for this recipe?

    Reply
    • Patrick

      May 13, 2022 at 5:19 am

      Hi Gillie, sure go for it! You’ll need about 1.5 cups for this recipe. Cheers.

      Reply
  3. Jane

    October 9, 2021 at 6:41 pm

    Great recipe!! Thanks for sharing

    Reply
    • Patrick

      October 11, 2021 at 4:21 pm

      🙂

      Reply
  4. Tiffany

    September 20, 2021 at 4:20 am

    Hi, Do you think these will be good with a jar of roasted hatch green chilies?

    Reply
    • Patrick

      September 24, 2021 at 11:36 am

      Hi Tiffany, yeah you should be able to get by with those. Just be sure to do some taste testing along the way as they will lose their potency over time — you can always add in a few extra to increase the Hatch flavor. Cheers.

      Reply
  5. Christina | Christina's Cucina

    November 5, 2020 at 3:18 pm

    5 stars
    I am so happy to have found your site! I just made the Hatch Chile sauce and cannot believe how delicious and easy it was to make with Hatch Chiles I had in the freezer! I’m so excited to be able to make yummy enchiladas at home now, you have no idea! Sent your recipe to no less than 3 people this evening and I am now following on IG! 🙂

    Reply
    • Patrick

      November 6, 2020 at 7:08 pm

      Thanks much Christina! So glad you found this Hatch recipe as it’s one of my favorites on the site. Cheers.

      Reply
  6. Eve

    September 26, 2020 at 9:09 am

    5 stars
    After buying roasted NM hatch chilies, I needed a recipe. This was the one after some tweets with spices it was perfect! Thank you!

    Reply
    • Patrick

      September 28, 2020 at 10:06 pm

      Thanks much Eve, so glad you found this recipe! Cheers.

      Reply
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Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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