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Flavorful Hatch Green Chili Chicken Enchiladas Recipe with Homemade Verde Sauce

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These Hatch Green Chili Chicken Enchiladas feature tender shredded chicken wrapped in soft corn tortillas, topped with a tangy, smoky homemade verde sauce made from fresh tomatillos and roasted Hatch chilies. Perfect for a comforting southwestern meal that’s quick and full of bold flavors.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), poached and shredded
  • 1 cup (240 ml) chicken broth (for poaching and moisture)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • Salt and black pepper, to taste
  • 1 lb (450 g) fresh tomatillos, husked and rinsed
  • 3–4 Hatch green chilies, roasted, peeled, and seeded
  • 1/2 cup (120 ml) chopped white onion
  • 2 cloves garlic
  • 1/4 cup (15 g) fresh cilantro leaves, packed
  • 1 tbsp fresh lime juice
  • Salt, to taste
  • 1/2 cup (120 ml) water or chicken broth (for thinning sauce)
  • 8–10 corn tortillas
  • 2 cups (200 g) shredded Monterey Jack or Chihuahua cheese
  • 1 tbsp vegetable oil
  • Optional garnishes: sour cream, extra cilantro, sliced radishes, avocado slices

Instructions

  1. Poach the chicken breasts in 1 cup chicken broth with a pinch of salt over medium heat until cooked through, about 15-20 minutes. Remove and shred with two forks.
  2. Preheat broiler or grill to high. Roast tomatillos and Hatch chilies for 8-10 minutes until skins are blistered and blackened. Cool, peel chilies and remove seeds, remove husks from tomatillos.
  3. Blend roasted tomatillos, Hatch chilies, white onion, garlic, cilantro, lime juice, and 1/2 cup water or chicken broth until smooth. Season with salt to taste.
  4. In the skillet used for poaching chicken, sauté chopped onion in a drizzle of oil until translucent, about 3-4 minutes. Add garlic and cook 30 seconds. Stir in shredded chicken, cumin, salt, and pepper. Cook 2 more minutes and remove from heat.
  5. Heat oil in skillet over medium heat. Quickly warm each tortilla about 10 seconds per side until soft and pliable.
  6. Preheat oven to 375°F (190°C). Spread 1/3 cup verde sauce on bottom of baking dish. Place a tortilla on a plate, spoon 1/4 cup chicken filling down center, sprinkle with cheese, roll tightly, and place seam-side down in dish. Repeat with remaining tortillas.
  7. Pour remaining verde sauce evenly over enchiladas. Sprinkle remaining 1 1/2 cups cheese on top. Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
  8. Let enchiladas rest 5 minutes before serving. Garnish with sour cream, cilantro, radishes, or avocado slices if desired.

Notes

Roast chilies and tomatillos until nicely charred but not burnt to avoid bitterness. Shred chicken while warm for better texture. Soften tortillas before rolling to prevent cracking. Adjust spice level by removing chili seeds or using milder peppers. For dairy-free, substitute cheese and sour cream with vegan alternatives. If sauce is too tangy or spicy, add a pinch of sugar to balance.

Nutrition

Keywords: Hatch green chili, chicken enchiladas, homemade verde sauce, southwestern recipe, roasted tomatillos, comfort food, Mexican cuisine

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