Description
A creamy, spicy, and comforting weeknight dinner featuring roasted Hatch chiles, shredded rotisserie chicken, and melted cheese in green enchilada sauce. Ready in about 40 minutes with minimal cleanup.
Ingredients
Scale
- 2 cups shredded rotisserie chicken (about 300g)
- 4–6 medium Hatch chiles, roasted, peeled, and chopped (about 200g)
- 1 cup shredded Monterey Jack cheese (100g)
- 4 oz cream cheese, softened (115g)
- 2 cups green enchilada sauce (480ml)
- 8–10 medium flour tortillas
- Optional toppings: sour cream, chopped cilantro, sliced black olives, diced white onion, fresh lime wedges
Instructions
- Preheat broiler to high. Line a sheet pan with foil. Broil whole Hatch chiles for 2-3 minutes per side until blackened and blistered.
- Transfer charred chiles to a bowl, cover with plastic wrap or a plate, and let steam for 10 minutes to loosen skins.
- Peel off charred skins, remove stems and seeds (if desired for less heat), and chop chiles into small pieces.
- In a large mixing bowl, combine shredded chicken, chopped Hatch chiles, softened cream cheese, and half of the shredded Monterey Jack cheese. Mix until uniform.
- Warm flour tortillas by microwaving them for 30-60 seconds wrapped in a damp paper towel or heating briefly in a dry skillet. Keep covered with a clean towel.
- Preheat oven to 375°F (190°C). Pour 1/2 cup of green enchilada sauce into the bottom of a 9×13 inch baking dish and spread evenly.
- Place about 1/4 cup of the chicken mixture in the center of each warm tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled enchiladas, ensuring no tortilla is exposed. Sprinkle remaining Monterey Jack cheese on top.
- Bake for 20-25 minutes until sauce is bubbly and cheese is melted and slightly golden.
- Optional: Broil for 1-2 minutes for crispiness, watching closely to prevent burning.
- Let rest for 5 minutes before serving. Top with optional toppings like sour cream, cilantro, and lime.
Notes
Pre-shredded cheese contains anti-caking agents that prevent smooth melting; shred cheese from a block for best results. Steam chiles properly to remove skins easily. Warm tortillas to prevent cracking. Can be assembled up to 24 hours ahead and refrigerated, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sodium: 650
- Fat: 18
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: Hatch chile, chicken enchiladas, weeknight dinner, easy recipe, Mexican food, baked enchiladas, rotisserie chicken