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Best Roasted Hatch Chili Enchiladas: Easy 30-Min Dinner

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These roasted Hatch chili enchiladas are quick, forgiving, and packed with smoky, creamy flavor. Perfect for weeknights or potlucks, they come together in under 30 minutes with simple ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken or vegetable broth
  • 1 cup roasted Hatch chiles, chopped (fresh, frozen, or canned)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/2 cup sour cream or Mexican crema
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 cup shredded cheddar cheese (or Monterey Jack)
  • 1/2 cup roasted Hatch chiles, chopped (for filling)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced onion (white or yellow)
  • 1/2 teaspoon smoked paprika
  • 8–10 corn tortillas
  • 1 cup shredded cheese for topping (cheddar or Mexican blend)
  • Optional: sliced jalapeños, extra cilantro, diced avocado for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly.
  3. Slowly pour in the broth, whisking continuously to avoid lumps. Cook until the sauce thickens slightly, about 2-3 minutes. Stir in the chopped Hatch chiles, cumin, garlic powder, salt, and pepper. Simmer for 2 minutes.
  4. Remove the sauce from heat and stir in the sour cream or crema. Taste and adjust seasoning. Set aside.
  5. In a mixing bowl, combine the shredded chicken, 1 cup of shredded cheese, the remaining 1/2 cup of chopped Hatch chiles, cilantro, diced onion, and smoked paprika. Mix well.
  6. Warm the tortillas in a dry skillet over medium-high heat for 15-20 seconds per side, until pliable. Stack and cover with a towel.
  7. Spread about 1/2 cup of the sauce on the bottom of a 9×13-inch baking dish. Place about 2-3 tablespoons of filling down the center of each tortilla, roll tightly, and place seam-side down in the dish.
  8. Pour the remaining sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of shredded cheese on top.
  9. Bake for 20-25 minutes, until the cheese is melted and bubbly. Optionally, broil for the last 2 minutes for a deeper color. Let rest for 5 minutes before serving.

Notes

Warm tortillas are essential to prevent cracking. The sauce can be made up to 3 days ahead. Let enchiladas rest for 5 minutes before serving to set. For a vegetarian version, swap chicken for black beans or roasted sweet potatoes.

Nutrition

Keywords: Hatch chili enchiladas, roasted Hatch chiles, easy enchiladas, 30-minute dinner, chicken enchiladas, green chile enchiladas

Find it online: https://spoonette.com/best-roasted-hatch-chili-enchiladas-easy-30-min-dinner/