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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.
Super easy and delicious! Family loved it! Thanks Alex for another great recipe.
Hi Alex! I’m looking forward to making this recipe. If I’m using fresh, hatch chilies should they be raw or roasted?
roasted! 🙂
A néw favorite! How would you make this if making ahead? Wait to add salsa? And how would you do with frozen?
while these are best fresh, I would make the enchiladas completely (with sauce on top, everything but don’t bake yet) and freeze. You can then either thaw and bake as directed, or bake from frozen, which will take an extra 15 mins or so.
Could you use the kite hill sour cream here?
yes for sure!!!
Delicious!! I used Siete Almond Flour tortillas, and Siete Green Enchilada Sauce. Perfect!! My family loved it! Thanks Alex for another amazing recipe.
These were so tasty, definitely restaurant quality…the cassava flour tortillas were great but with the consistency how did you make yours look so pretty???
haha, i am really good at making food look pretty these days and it’s an extra effort– but pre-heating the tortillas to roll them nicely is key to a pretty enchilada roll!
Do you mean pre-crisping them before you but them in the warm sauce?
Hi Alex! I’ve made this before but wondering if it could work with Siete Burrito tortillas? It’s what I have- could cut i half. Not sure if they will crisp!
You could definitely cut in half to make use of them for enchiladas! You just need to warm them before rolling, as they break easily when they aren’t warm.
These are the best enchiladas ever – no question. Not super heavy and super flavorful! A family favorite. I think we make them every week, no joke.
These were so delicious and easy to make. Tasted just like my favorite Mexican restaurant.
Looking forward to making this one! If I’m not using Siete tortillas, would you recommend corn or flour tortillas? Thanks!
You can’t go wrong– but I’d opt for Flour! They roll so much easier.
Do you have a favorite jarred salsa for this recipe?