Hatch Chile Chicken Enchiladas

The first time I tasted Hatch chile chicken enchiladas, I didn’t realize how much those smoky, slightly spicy peppers would stay with me.

It wasn’t just the flavor, it was the way the sauce wrapped around tender tortillas filled with juicy chicken, how the cheese bubbled into golden pockets, and how fresh toppings cooled every bite.

That balance of heat, richness, and freshness had me hooked instantly. Hatch chiles carry a depth that regular green chiles can’t quite match.

When they simmer into a sauce with onions, garlic, and spices, the aroma alone feels like it belongs at the center of the table.

Rolling the tortillas with chicken and tucking them into the dish feels almost like wrapping a gift, knowing that the oven will transform it into something far greater.

Once baked, the enchiladas come out bubbling with melted cheese, and that’s when the fun begins—scattering avocado cubes, crisp radish slices, and fresh cilantro over the top.

A squeeze of lime and a spoonful of sour cream on the side, and the dish is complete.

It’s bold, hearty, and layered with flavor in every bite, the kind of meal that lingers in your memory long after the plates are cleared.

Table of Contents

Hatch Chile Chicken Enchiladas Recipe

Ingredients

2 cups cooked shredded chicken (preferably rotisserie style for extra flavor)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 cups roasted hatch green chiles, peeled and chopped (or use mild green chiles if unavailable)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
1 cup chicken broth
1 can (15 ounces) tomato sauce
8 medium flour tortillas
2 ½ cups shredded Monterey Jack cheese (or a blend of Jack and cheddar)
1 avocado, diced
3 radishes, thinly sliced
Fresh cilantro leaves for garnish
Lime wedges for serving
Sour cream for serving

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 to 4 minutes. Stir in the garlic and cook for another 1 minute.
Add the chopped hatch chiles, cumin, smoked paprika, chili powder, salt, and pepper. Stir well to let the spices bloom and coat the vegetables.
Pour in the chicken broth and tomato sauce, then let the mixture simmer for 8 to 10 minutes until slightly thickened. Adjust seasoning to taste.
Spread ½ cup of the sauce mixture over the bottom of the prepared baking dish.
Lay out a tortilla, add some shredded chicken down the center, sprinkle with a small handful of cheese, then spoon a little sauce on top. Roll it tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas.
Once all the tortillas are arranged in the dish, pour the remaining sauce evenly over the top. Sprinkle the rest of the cheese generously over the enchiladas.
Bake uncovered for 20 to 25 minutes, until the cheese is fully melted and bubbling with golden spots.
Remove from the oven and let cool slightly before garnishing. Top with diced avocado, radish slices, and fresh cilantro.
Serve warm with lime wedges on the side and a dollop of sour cream.

What Makes Hatch Chile Chicken Enchiladas Special?

The uniqueness of Hatch chile chicken enchiladas lies in the peppers themselves.

Hatch chiles are grown in Hatch Valley, New Mexico, where the soil and climate create a balanced heat and earthy sweetness that no other chile can match.

When roasted, they develop a smoky depth that turns an ordinary sauce into a rich, flavorful base.

Combined with chicken, cheese, and tortillas, the flavors build into layers that are bold yet comforting, making the dish stand out from other enchiladas.

Can I Use Canned Hatch Chiles Instead Of Fresh?

Fresh roasted Hatch chiles are ideal, but they’re not always easy to find outside the harvest season. Canned Hatch chiles are a great substitute because they still provide the authentic flavor.

Just make sure to drain them well before using so the sauce doesn’t become watery.

If neither fresh nor canned Hatch chiles are available, you can replace them with Anaheim or poblano peppers, although the flavor will be slightly different.

What Type Of Chicken Works Best For Enchiladas?

The chicken you choose makes a big difference in both taste and texture.

Shredded rotisserie chicken: Already seasoned and tender, it adds extra flavor without much effort.
Poached chicken breast: A lean option that absorbs the sauce well and keeps the enchiladas lighter.
Thigh meat: Juicier and richer in flavor, ideal if you prefer a more savory bite.

For the best results, shred the chicken into thin pieces so it mixes evenly with the sauce and cheese inside the tortillas.

Which Tortillas Are Best For Hatch Chile Chicken Enchiladas?

Flour tortillas: Soft, pliable, and easy to roll without tearing. They soak up the sauce beautifully, which is why many prefer them for baked enchiladas.
Corn tortillas: More traditional in Mexican cuisine, with a slightly earthy flavor. If using corn, warm them first to prevent cracking when rolling.

Both options work well, but flour tortillas usually give a softer, creamier finish after baking.

How Can I Adjust The Spice Level?

Not everyone enjoys the same level of heat, so it’s helpful to know how to control it.

Milder flavor: Use mild Hatch chiles or replace part of them with bell peppers. You can also reduce the chili powder in the sauce.
Spicier flavor: Choose hot Hatch chiles and increase the chili powder or add a pinch of cayenne.
Balance: Top the enchiladas with cooling ingredients like avocado, sour cream, and radishes to mellow out the heat without losing flavor.

What Cheese Works Best For Enchiladas?

Cheese is what gives enchiladas their creamy, gooey texture, so the right choice matters.

Monterey Jack: Melts smoothly and has a mild flavor that pairs well with spicy chiles.
Cheddar: Adds a sharper flavor and golden crust on top.
Mexican cheese blends: A combination of Jack, cheddar, and queso quesadilla offers richness and stretch.

Using more than one type of cheese often gives the most satisfying result.

How Do I Prevent Soggy Enchiladas?

The way you assemble enchiladas can decide their texture.

Lightly toast or warm tortillas: This helps them hold shape and resist absorbing too much sauce.
Use the right amount of sauce: Spread a thin layer on the bottom of the dish and coat the enchiladas evenly, but avoid drowning them.
Bake uncovered: Allowing steam to escape prevents sogginess while still melting the cheese beautifully.

Can Hatch Chile Chicken Enchiladas Be Made Ahead?

Yes, these enchiladas can be prepared ahead of time, which makes them great for busy days or gatherings.

Assemble ahead: Roll the tortillas with chicken and place them in the dish, but wait to add sauce and cheese. Cover tightly and refrigerate for up to 24 hours. Add sauce and cheese just before baking.
Freeze for later: Assemble fully with sauce and cheese, cover well, and freeze for up to 2 months. Bake straight from frozen, adding about 15 minutes extra cooking time.

How Do I Store Leftover Hatch Chile Chicken Enchiladas?

Storing properly keeps the flavor fresh and prevents the tortillas from breaking down.

Refrigeration: Place leftovers in an airtight container. They last for 3 to 4 days when stored in the fridge. Reheat in the oven at 350°F until warmed through, or in the microwave for a quicker option.
Freezing: Wrap individual portions in foil or plastic wrap, then place them in a freezer bag. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.

Topping Ideas For Hatch Chile Chicken Enchiladas

Toppings add freshness, crunch, and extra layers of flavor that balance the richness of cheesy enchiladas. Beyond avocado, radish, and cilantro, there are many ways to make your dish stand out.

Pico de gallo: Freshly chopped tomatoes, onions, cilantro, and lime juice bring a bright, juicy contrast to the smoky sauce.
Pickled onions: A tangy crunch that cuts through the richness of melted cheese.
Cotija cheese: A crumbly, salty cheese that sprinkles beautifully over hot enchiladas.
Jalapeño slices: Fresh or pickled jalapeños add a kick for spice lovers.
Roasted corn kernels: Sweet and smoky corn balances the chile heat with natural sweetness.
Shredded lettuce or cabbage: A crisp topping that adds freshness and makes each bite lighter.
Salsa verde or salsa roja: A drizzle of extra sauce on top can boost flavor and color.
Hot sauce: Perfect for those who like an extra punch of heat.

Mixing and matching toppings allows everyone at the table to customize their plate, turning the enchiladas into a meal that feels festive and tailored to personal tastes.

What Can I Serve With Hatch Chile Chicken Enchiladas?

A plate of Hatch chile chicken enchiladas already feels complete, but pairing it with the right side dishes makes the meal even more satisfying. Side dishes can balance the richness of the cheese, add freshness, and create a full dining experience.

Mexican rice: Lightly seasoned rice with tomatoes, onions, and spices soaks up the extra enchilada sauce perfectly.
Refried beans: Creamy beans on the side add protein and a smooth texture that complements the tortilla and chicken filling.
Black bean salad: Tossed with corn, red onion, cilantro, and lime, this salad is refreshing and adds color to the plate.
Grilled street corn (elote): Corn on the cob brushed with mayonnaise, cheese, chili powder, and lime brings smoky-sweet flavor that pairs beautifully with Hatch chiles.
Simple green salad: Crisp lettuce, cucumbers, and tomatoes with a light lime vinaigrette help balance the richness of the enchiladas.
Tortilla chips with guacamole or salsa: Great for snacking alongside or dipping in between bites.
Mexican-style coleslaw: Shredded cabbage tossed with lime juice and a hint of jalapeño adds crunch and tang.

Pairing enchiladas with one or two of these sides creates a meal that feels complete, flavorful, and full of variety.