Chicken Enchiladas with Hatch Chile Sauce
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Simple chicken enchiladas dressed up with the smoky piquant taste of grilled Hatch chile sauce two ways.
Servings: 4 servings
  • 1 pound cooked chicken breast* about 1 whole or 2 half breasts
  • 8-10 corn tortillas I used Mission white corn tortillas
  • 1 cup shredded Cheddar or Monterey Jack cheese
For the Hatch Chile Sauce:
  • 8 grilled or roasted hatch chiles peeled
  • 1 onion diced
  • 6 garlic cloves minced
  • 1 tablespoon olive or canola oil
  • 1 tablespoon fresh lemon juice
  • 8 oz. light sour cream
  • Garnish: diced tomatoes sliced green onions,fresh cilantro and sour cream
  1. Grill the hatch chiles until skin is charred. Remove from heat and place in a paper or plastic bag to steam - this makes it easier to remove the skin. Allow to cool, remove skin, stem, seeds, and membrane.
  2. Cook onions over medium heat with a tablespoon of olive oil for about 5 minutes to soften, add garlic and cook for another minute. Place chiles, onion, garlic and lemon juice in a food processor or blender and pulse until smooth. Makes about 1-¾ cups of sauce. Cover and refrigerate or, if using immediately, pour 1 cup of the mixture into a sauce pan to make the creamy hatch chile sauce, reserving the remainder to serve as a salsa alongside. Warm sauce over low heat and add half (8 ounces) of the sour cream to the chile mixture.
  3. Quickly fry the tortillas one at a time in the oil. Add a spoonful of shredded/chopped chicken breast in the middle, sprinkle with a bit of shredded cheese and a dollop of either the creamy or "straight" sauce if desired, roll up, and place in a baking dish (seam side down).
  4. Preheat oven to Broil.
  5. To plate: place spoonful of the creamy hatch chile on the plate, spread with the spoon back, place two enchiladas on top, sprinkle with cheese, place under broiler for 1 minute or so to melt the cheese. Drizzle with sour cream. Garnish with tomatoes, green onion, and cilantro. Serve with additional hatch chile sauce on the side. Shown served with no cheese on top for a lower-calorie, heart healthy alternative - the little bit of cheese and sauce inside the enchilada with the garnishes and scoop of salsa = big flavor!
Recipe Notes

You can use leftover roasted chicken, rotisserie chicken or other purchased cooked chicken. I cook the chicken in foil packets in the toaster oven at 400 degrees for about 20 minutes - I think this gives you moister chicken than if you cook it on the stove. Cut the chicken breast into strips, sprinkle with seasoning - I use Mrs. Dash's Garlic and Herb because it has no sodium. Place the chicken in the middle of the aluminum foil and fold the edges together to make a packet. Reserve the juices to add to the shredded/chopped chicken.