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When hatch chile season is in full force, I can’t get enough! I love walking into my local Central Market and smelling the amazing roasted chiles over the fire outside. The smell warms my heart and soul, which is why I created these Sour Cream and Green Chile Chicken Enchiladas!
Hatch chile season falls in the middle of summer and lasts through early fall. I love to grab a bunch of the roasted hatch chiles, throw them in a zip-top bag, and toss them in the freezer to save for later. That way, I can enjoy a dish like this year-round.
At first, I intended to make my own enchilada sauce using fresh hatch chiles, but I quickly realized (as the ingredient list grew) that it was overcomplicated and not at all doable for a weeknight. My goal was to make a quick and easy weeknight dinner that didn’t sacrifice on flavor— this Sour Cream and Green Chile Chicken Enchiladas recipe is just that. Oh, and they’re gluten-free and grain-free!
Don’t worry if you didn’t stockpile fresh roasted hatch green chiles or live somewhere where they’re harder to come by. You can use the canned version instead and this dish will be just as delicious.
ingredients:
- Shredded Rotisserie Chicken
- Light Sour Cream
- Dried Oregano
- Ground Cumin
- Garlic Powder
- Kosher Salt
- Freshly Ground Black Pepper
- Roasted Hatch Chile Peppers
- Salsa Verde
- Tortillas
- Shredded Monterey Jack Cheese
- Fresh Cilantro
- Red Onion
- Avocado
- Lime
step-by-step:
step one: preheat the oven
Preheat the oven to 375℉. Position a rack in the upper third of the oven.
step two: prep the filling
In a large bowl, add the chicken, sour cream, oregano, cumin, garlic powder, salt, pepper, and hatch chiles. Stir until well combined. Set aside.
step three: spread the salsa verde in a skillet
Spread 1 cup salsa verde in an even layer across the bottom of a 12-inch cast iron skillet (or a 9×13-inch casserole dish).
step four: assemble the tortillas
In a separate small skillet set over medium-low heat, heat 1/4 cup of salsa verde. Working one at a time, heat each tortilla in the warm salsa verde until just softened, about 30 seconds per side. Transfer the softened tortilla to a plate and fill with about 2 tablespoons of chicken filling. Gently roll the tortilla, then lay seam side down in the prepared skillet. Repeat with the remaining tortillas and filling, adding more salsa to the pan as needed.
step five: top with salsa and cheese
Pour the remaining salsa verde over the enchiladas, then sprinkle with the cheese.
step six: bake the enchiladas
Transfer the enchiladas to the oven and bake, uncovered, until the cheese is hot and bubbly, 8 to 10 minutes.
step seven: garnish and serve
Remove from the oven and garnish with cilantro, diced onion, and avocado (if using). Serve with lime wedges and enjoy!
recipe faqs:
Fresh, roasted hatch chile peppers require a little prep, but the flavor is so worth it! Peel the skin, remove the stem and seeds, then finely dice.
You can also use 2 (4-ounce) cans of diced hatch green chiles instead. Just be sure to drain them before adding to the chicken filling.
I love to use Siete Foods Cassava Flour Tortillas for this dish, but any 6-inch tortillas will work!
Make the most of hatch chile season with these Sour Cream and Green Chile Enchiladas! Leave a comment below and let me know what you think once you’ve made it.
looking for more green chile recipes? try these!
Hatch Chile Enchilada Casserole
Sour Cream and Green Chile Chicken Enchiladas
Ingredients
For the Chicken Filling:
- 2 cups shredded rotisserie chicken
- 3/4 cup light sour cream
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup finely diced roasted hatch chile peppers
For the Enchiladas:
- 1 (16-ounce) jar salsa verde, divided
- 8 (6-inch) tortillas
- 1 cup shredded Monterey jack cheese
For Serving (optional):
- 2 tablespoons chopped fresh cilantro leaves
- 1/4 small red onion, finely diced
- 1 avocado, cubed
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 375℉. Position a rack in the upper third of the oven.
Prepare the Filling:
- In a large bowl, add the chicken, sour cream, oregano, cumin, garlic powder, salt, pepper, and hatch chiles. Stir until well combined. Set aside.
Make the Enchiladas:
- Spread 1 cup of the salsa verde in an even layer across the bottom of a 12-inch cast iron skillet (or a 9×13-inch casserole dish).
- In a separate small skillet set over medium-low heat, heat 1/4 cup of salsa verde. Working one at a time, heat each tortilla in the warm salsa verde until just softened, about 30 seconds per side. Transfer the softened tortilla to a plate and fill with about 2 tablespoons of chicken filling. Gently roll the tortilla, then lay seam side down in the prepared skillet. Repeat with the remaining tortillas and filling, adding more salsa to the pan as needed.
- Pour the remaining salsa verde over the enchiladas, then sprinkle with the cheese.
- Transfer the enchiladas to the oven and bake, uncovered, until the cheese is hot and bubbly, 8 to 10 minutes.
- Remove from oven and garnish with cilantro, diced onion, and avocado (if using). Serve with lime wedges and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
looks fantastic and will probably make on Monday. Sure wish I could find how many servings these make, but assuming 2 enchiladas per person! Love it!!!
I have the cookbook version of this one memorized at this point. It’s so stinkin’ good. Thanks for helping me find joy in meal prep obligations Alex!
Holy smokes this was amazing! Rave review from the husband too 🙂 I made the chicken filling ahead and put in the fridge which made assembling and cooking on a busy week night easy!
Thanks for the review, Katie!!
I love these so much!! How do they freeze? Thanks!
They freeze pretty well- they aren’t my favorite to freeze though, since they do have more dairy. so just freeze them before baking!Assemble them fully but skip baking, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge, cover with foil, and bake at 375°F for about 25–30 minutes, uncovering for the last 10 to brown. For best texture, avoid freezing fresh garnishes and add them after reheating.
found my enchilada recipe for life – quick to make and so delicious!
I was thinking of making these for a friend who just had a baby. Are they spicy at all?
They aren’t too spicy! Just make sure you use a salsa verde/sauce that is mild.
These were absolutely incredible! I cooked the chicken in the instant pot with salsa verde, taco seasoning and chicken broth and then shredded it before following the recipe and everything came together so well. I did sub the sour cream for Greek yogurt and they were just as delicious as the sour cream would be. Very happy with these 🙂
Hi! I saw you made these for your teammate cady! How do you recommend prepping after freezing. Thaw and heat for 25 minute on 350?
Yes- if you thaw completely that works best! then bake, covered for 25 mins.
I need to make enough for 14 people! Do you know how much of everything I should use or if there is a way to adjust ingredients based on number of people?