Description
A flavorful and spicy New Mexican-style enchilada dish featuring roasted Hatch green chiles, cheese, and a savory sauce baked to perfection.
Ingredients
- 2 cups roasted Hatch green chiles, peeled and chopped
- 2 cups shredded cooked chicken (optional)
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 cup sour cream
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
- Add chopped Hatch green chiles, cumin, salt, and pepper. Cook for 5 minutes, then stir in sour cream and mix well. Remove from heat.
- Warm tortillas in a damp paper towel in the microwave or on a skillet until pliable.
- Spread a few tablespoons of the chile mixture on the bottom of a baking dish.
- Fill each tortilla with chicken (if using), cheese, and a spoonful of the chile mixture. Roll up and place seam side down in the dish.
- Pour remaining chile mixture over the top of the enchiladas and sprinkle with remaining cheese.
- Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
- Garnish with chopped cilantro if desired and serve hot.
Notes
- You can use canned Hatch green chiles if fresh ones are not available.
- Make it vegetarian by omitting the chicken and adding beans or extra cheese.
- Adjust spice level by adding more or fewer chiles or a splash of green chile sauce.