When hatch chile season arrives, I can’t get enough of that smoky, fire-roasted aroma. Walking past the outdoor roasters at my local market always makes me want to cook, so I developed this tangy, comforting recipe for Sour Cream and Green Chile Chicken Enchiladas. It’s an easy weeknight meal that celebrates fresh roasted green chiles but works just as well with canned diced chiles, so you can enjoy the flavors year-round.
These enchiladas combine tender shredded chicken with creamy sour cream, diced roasted hatch chiles, and bright salsa verde. They bake quickly in a skillet (or casserole dish) and finish with melty Monterey Jack cheese. The result is a satisfying, family-friendly dish that’s both gluten-free and grain-free friendly when you choose cassava or other grain-free tortillas.
Ingredients
- 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 roasted, finely diced hatch chile peppers (or 2 (4-ounce) cans diced green chiles, drained)
- 1 (16-ounce) jar salsa verde, divided
- 8 (6-inch) tortillas (cassava or your preferred 6-inch tortillas)
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1/4 small red onion, finely diced (for garnish)
- 1 avocado, cubed (optional)
- 1 lime, cut into wedges (for serving)
Step-by-step
Step one: Preheat the oven
Preheat the oven to 375°F and position a rack in the upper third of the oven.
Step two: Prep the filling
In a large bowl, combine the shredded chicken, sour cream, oregano, cumin, garlic powder, salt, pepper, and diced hatch chiles (or drained canned chiles). Stir until everything is evenly coated. Set the filling aside while you prepare the pan and tortillas.
Step three: Prepare the pan
Spoon 1 cup of the salsa verde into the bottom of a 12-inch cast-iron skillet or a 9×13-inch baking dish, spreading it into an even layer. This keeps the enchiladas moist and infuses flavor from the bottom.
Step four: Soften and fill the tortillas
Warm 1/4 cup of the salsa verde in a small skillet over medium-low heat. Working one tortilla at a time, briefly dip or heat each tortilla in the warm salsa verde until it softens, about 30 seconds per side. Transfer the softened tortilla to a plate, spoon about 2 tablespoons of the chicken filling down the center, and gently roll it up. Place each rolled enchilada seam-side down in the prepared skillet. Add more warmed salsa verde to the small skillet as needed while you soften the remaining tortillas.
Step five: Top with salsa and cheese
Pour the remaining salsa verde evenly over the arranged enchiladas, then sprinkle the shredded Monterey Jack cheese across the top.
Step six: Bake
Bake the enchiladas, uncovered, in the preheated oven until the cheese is melted, hot, and bubbling, about 8 to 10 minutes. If you prefer a slightly browned top, you can broil on low for 1–2 minutes—watch closely to avoid burning.
Step seven: Garnish and serve
Remove the skillet from the oven and garnish the enchiladas with chopped cilantro, diced red onion, and cubed avocado if using. Serve with lime wedges for squeezing over each portion and enjoy right away.
Recipe FAQs
How do I prep fresh roasted hatch chiles?
Peeling roasted hatch chiles is simple: once roasted, place them in a zip-top bag to steam for 10–15 minutes, then rub off the charred skins, remove the stems and seeds, and finely dice the flesh.
What if I can’t find fresh hatch chiles?
Canned diced green chiles are a great substitute. Use two 4-ounce cans (drained) to replace 1 cup of roasted diced chiles—drain well so the filling isn’t overly wet.
Which tortillas work best?
Any 6-inch tortillas will work for this recipe. For a grain-free version, cassava or other grain-free tortillas are good choices. Warming the tortillas briefly in salsa verde makes them pliable and easier to roll.
Tips, Storage, and Variations
- Make it ahead: Assemble the enchiladas and refrigerate, covered, for a few hours before baking. Add a few extra minutes to the bake time if cold from the fridge.
- Leftovers: Store cooled enchiladas in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or rewarm in a 350°F oven until heated through.
- Freeze option: Freeze assembled enchiladas (before baking) in a freezer-safe container for up to 2 months. Thaw in the fridge before baking, or bake from frozen adding extra time as needed.
- Cheese alternatives: Pepper Jack, cheddar, or a Mexican cheese blend can be used in place of Monterey Jack for a different flavor profile.
Looking for more green chile recipes?
Texas-Style Mac and Cheese
Hatch Chile Enchilada Casserole
Hatch Green Chile Crab Dip
Enjoy peak hatch chile flavor whenever you can—roasted and frozen chiles keep well and make it easy to add that smoky, bright green chile taste to simple weeknight meals like these Sour Cream and Green Chile Chicken Enchiladas. If you make them, leave a note about your favorite tortilla choice or any tweaks you tried.