Green Chicken Enchiladas (Easy Green Chile Sauce)

Green chicken enchiladas are filled with tasty shredded chicken and fresh cheese, topped with a delicious Hatch chile sauce and topped with more cheese, and baked until bubbly and beautiful!

As you probably know, I mostly share Italian and British recipes since those are the ones I have made most of my life.

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However, I love making dishes from other cuisines such as Korean, German, French, Filipino, Spanish, and Mexican, and more.  Usually, these recipes come from friends, or a place where I’ve tasted the dish and simply had to know how to make it at home. 

Such is the case for these green chicken enchiladas.

Many years ago, my brother used to work for a woodworking company that made custom cabinets. They were working on a kitchen of a famous actress (from a 90s TV show) for a few weeks, and apparently, were occasionally being fed by the Mexican housekeeper.

My brother flipped for her green chicken enchiladas and asked the housekeeper for her recipe. She obliged and gave him a handwritten list of ingredients. I’m sure she told him how to make the dish, verbally.

Can you use Flour Tortillas for Enchiladas?

While corn tortillas are traditionally used, yes, you can use flour. I actually prefer flour and as long as you don’t skip the hot oil step in the frying pan, they will be perfect.

Why do my Enchiladas Come out Soggy?

As noted above, you cannot skip dipping the tortillas in hot oil or the enchiladas will be soggy. Trust me on this one. 🙄

This is one of the recipes in my brother’s normal rotation, so I’ve had these at his house many times. So of course I asked him for the recipe, too!

You may also enjoy my tortilla soup recipe!

The recipe that follows is pretty similar to the original recipe with the exception of the enchilada sauce and queso fresco (the lady’s recipe used mozzarella). Her recipe used a canned sauce, and that’s just not something I like to use (processed food, in general). So I went in search of a homemade green chile enchilada sauce, and hit the jackpot with the first one I tried. It’s soooo much better than store-bought! From looking at the other recipes on Patrick’s Mexican Please, it seems like it’s a site that’s definitely worth exploring in depth!

Are these Authentic Mexican Enchiladas?

I honestly know nothing about authentic Mexican cuisine, and do not claim that these are authentic. From speaking to my gardener, who is from Mexico, they are not authentic. Whatever they are, they are most definitely delicious, and I hope you give them a try!

Green Chicken Enchiladas
(with Easy Homemade Hatch Chile Sauce)

adapted from an unknown source  (sauce from Mexican Please-see link above)         makes 6 large enchiladas

FULL PRINTABLE RECIPE BELOW

Cook the Chicken

Sauté the onion, green pepper, garlic, and chili powder over medium high heat until the onion is translucent, then add the puréed tomatoes. Continue to cook for another five minutes, or so.

Add the chicken broth, and bring to a simmer.

Next, add the chicken breast, or thigh meat.

Simmer until the chicken meat is tender, about 25 minutes on the cooktop. You can absolutely cook this chicken in a pressure cooker or Instant Pot according to the directions for each respective cooker. Once the chicken is ready, shred it with two forks while still in the pot.

Make the Hatch Chile Sauce

While the chicken is cooking, make the Hatch chile sauce by sautéing the onion and the salt in a little extra virgin olive oil. Add the oregano and cumin. When the onion has become translucent and soft, add the stock, spices and seasoning. Pour this liquid into a blender with the Hatch chiles, and blend until smooth. That’s it-it’s ready! It was so quick and easy, I didn’t even remember to take a photo!

Assemble the Green Chicken Enchiladas

I strongly suggest setting up an enchilada making station. 

• Frypan and oil at the ready (on the stove).
• Tortillas on a plate.
• Pie pan with some Hatch green chile sauce in it for dipping the tortillas.
• A plate or tray for placing the tortilla and rolling them with the filling.
• A 9×13 baking tray (with some green chile sauce in the bottom) to place the enchiladas in.
• The shredded chicken in the pot or bowl.
• Queso fresco crumbles in a bowl.

Preheat the oven to 375˚F (190˚C)

Over medium high heat, put some extra virgin olive oil in a pan and just coat the tortilla quickly in the hot oil on both sides. Add more oil as needed each time.

Immediately dip the tortilla in the Hatch chile sauce (both sides), then put on a plate where you can fill them. Put about 1/6th of the meat and vegetables onto the tortilla, not quite in the middle.

Now add some queso fresco.

Start rolling the tortilla from the end where the filling is closest, and roll quite tightly.

Carefully place the enchilada in the 9″x13″ ovenproof dish seam side down. Repeat with the rest of the five tortillas and the other ingredients.

Don’t waste the Hatch chile sauce that’s left in the pie dish, it can go onto the enchiladas.

Spoon all the of the Hatch chile sauce over the enchiladas.

Completely cover the tortillas.

Next, sprinkle with more queso fresco.

Ready for the oven!

Bake the Enchiladas

Place the tray in the preheated oven and bake for about 20 minutes, or until cheese has melted and the dish is bubbling. Everything is already cooked, so we’re just heating up the enchiladas.

Place in a nice serving dish if desired, or just plate directly.

¡Que rico!

Serve with Green Chicken Enchiladas with Rice and Beans

Although I didn’t have rice and beans with mine, trust me, enchiladas enjoy these two side dishes! This is a picture I snapped of my meal from Los Agaves restauraunt in Santa Barbara last October. This is exactly how I make my Mexican-style rice. And here’s a recipe for refried beans.

Continue to Content

Green Chicken Enchiladas (Easy Green Chile Sauce)

Yield: 6 large enchiladas

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Green chicken enchiladas are filled with shredded chicken and fresh cheese, topped with a delicious Hatch chile sauce and baked until bubbly!

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Ingredients

Chicken Filling

• 2 Tbsp extra virgin olive oil
• ½ green pepper, diced
• ½ medium onion, diced
• 2 cloves garlic, minced
• 1 Tbsp chili powder
• 2 large Roma tomatoes, puréed or 4 oz tomato purée (I recommend Mutti)
• 8 oz (1 cup) chicken broth
• 1 lb chicken breast or thighs (preferably organic)
• ½ tsp Kosher or sea salt
• black pepper as desired

Hatch Green Chile Enchilada Sauce

• 1 Tbsp extra virgin olive oil
• ½ onion, chopped
• 1 small clove garlic, minced
• ¼ tsp salt
• ½ tsp Mexican oregano
• pinch cumin
• 8 oz (1 cup) chicken broth
• 7 or 8 Hatch roasted chiles, deseeded and peeled

Other Ingredients

• 6 large corn or flour (or corn/flour) tortillas
• 8 oz queso fresco, crumbled (or mozzarella if you can't find the queso)

Instructions

Cook the Chicken

1. Sauté the onion, green pepper, and garlic over medium high heat until the onion is translucent, then add the chili powder then puréed tomatoes. Continue to cook for another five minutes, or so.
2. Add the chicken broth, and bring to a simmer. Next, add the chicken breast, or thigh meat.
3. Simmer until the chicken meat is tender, about 25 minutes on the cooktop. You can cook this chicken in a pressure cooker or Instant Pot according to the directions for each. Once the chicken is ready, shred it with two forks while still in the pot.

Make the Hatch Chile Sauce

1. While the chicken is cooking, make the Hatch chile sauce by sautéing the onion and the salt in a little extra virgin olive oil. Add the oregano and cumin.
2. When the onion has become translucent and soft, add the stock, spices and seasoning.
3. Pour this liquid into a blender with the Hatch chiles, and blend until smooth. That's it-it's ready! It was so quick and easy, I didn't even remember to take a photo!

Preheat the oven to 375˚F (190˚C)

Assemble the Green Chicken Enchiladas

I strongly suggest setting up an enchilada making station. 

º Frypan and oil at the ready (on the stove).

º Tortillas on a plate.

º Pie pan with some Hatch green chile sauce in it for dipping the tortillas.

º A plate or tray for placing the tortilla and rolling them with the filling.

º A 9x13 baking tray (with some green chile sauce in the bottom) to place the enchiladas in.

º The shredded chicken in the pot or bowl.

º Queso fresco crumbles in a bowl.

1. Over medium high heat, put some extra virgin olive oil in a pan and cook both sides for about 30 seconds.
2. Immediately dip the tortilla in the Hatch chile sauce (both sides), then put on a plate where you can fill them. Put about 1/6th of the meat and vegetables onto the tortilla, not quite in the middle. Now add some queso fresco.
3. Start rolling the tortilla from the end where the filling is closest, and roll quite tightly.
4. Carefully place the enchilada in the 9"x13" ovenproof dish seam side down. Repeat with the rest of the five tortillas and the other ingredients.
5. Don't waste the Hatch chile sauce that's left in the pie dish, it can go onto the enchiladas.
6. Spoon all the of the Hatch chile sauce over the enchiladas. Completely cover the tortillas. Next, sprinkle with more queso fresco.

Bake the Enchiladas

1. Place the tray in the preheated oven and bake for about 20 minutes, or until cheese has melted and the dish is bubbling. Everything is already cooked, so we're just heating up the enchiladas.
2. Place in a nice serving dish if desired, or just plate directly and serve with Mexican rice and beans.

Notes

If you can't find queso fresco, use mozzarella (that's what the original recipe used).

Nutrition information provided using flour tortillas.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 489Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 92mgSodium: 1024mgCarbohydrates: 35gFiber: 3gSugar: 4gProtein: 36g

Nutrition information is only estimated.

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