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Hatch Chile Chicken Enchiladas (Smoky Green Sauce, No Soggy Tortillas)

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Smoky roasted hatch chile chicken enchiladas in a creamy green sauce, with dry-blistered tortillas that stay firm instead of soggy.

Ingredients

Scale
  • 1 lb fresh Hatch chiles (about 6-8)
  • 3 cups shredded rotisserie chicken
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup Mexican crema or sour cream
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 8 oz shredded Monterey Jack or smoked cheddar, divided
  • 4 oz cream cheese, softened
  • 12 corn tortillas
  • Salt, to taste
  • Chopped cilantro and lime wedges, for serving

Instructions

  1. Broil the hatch chiles on a foil-lined sheet, turning occasionally, until blistered and blackened all over, about 8-10 minutes. Transfer to a bowl, cover with plastic wrap, and steam for 10 minutes. Peel, seed, and chop the chiles; set aside about 1/3 cup for the filling and reserve the rest for the sauce.
  2. Melt the butter in a saucepan over medium heat. Add the onion and cook until soft, 4-5 minutes, then add the garlic and cumin and cook 1 minute more. Whisk in the flour and cook 1 minute, then slowly whisk in the chicken broth. Simmer until slightly thickened, about 5 minutes.
  3. Transfer the sauce to a blender with the reserved hatch chiles and crema. Blend until smooth, then return to the pan and season with salt. Keep warm.
  4. In a bowl, mix the shredded chicken, reserved diced chiles, cream cheese, 1/2 cup of the sauce, and half the shredded cheese until combined.
  5. Heat a dry skillet over medium-high heat. Working one at a time, blister each tortilla for about 20 seconds per side until pliable and lightly charred in spots. Stack and wrap in a clean towel to keep warm and soft.
  6. Preheat oven to 375°F. Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with about 1/4 cup of the chicken mixture, roll, and place seam-side down in the dish.
  7. Pour the remaining sauce evenly over the enchiladas and top with the remaining cheese. Bake for 20-25 minutes, until bubbling and golden at the edges.
  8. Let rest 5 minutes, then top with cilantro and serve with lime wedges.

Notes

Skip the sauce-dunk: dry-blistering the tortillas in a hot bare skillet keeps them from turning to mush under the creamy sauce — don"t skip this step even if it feels like an extra pan to wash. Hatch chile heat varies a lot batch to batch, so taste a small piece before deciding how much to use if you"re heat-sensitive. Sauce can be made up to 3 days ahead and refrigerated. Assembled, unbaked enchiladas freeze well for up to 2 months; bake from frozen at 375°F for about 45 minutes, covered for the first 30.

Find it online: https://www.rapidrecipes.blog/hatch-chile-chicken-enchiladas-smoky-green-sauce-no-soggy-tortillas/