These New Mexico Hatch Green Chile Chicken Enchiladas are Indulgent, but not too heavy. Stuffed with chicken, roasted hatch chile peppers, and onions topped with a roasted tomatillo green chile sauce, and cheese they will transport you to New Mexico, especially if you take the time to grill the ingredients first.
Chicken Thighs
Tortillas
Shredded Cheese
Hatch Chile Peppers
Onions
Tomatillos
Grill the Ingredients: On a wood fire or gas grill, roast the hatch chile peppers, garlic, tomatillos, onions, and chicken. You can also roast the ingredients on a cast iron skillet on the stove.
Make the Tomatillo Green Chile Sauce: Rough chop the hatch chile peppers, onions, and tomatillos then place them in a Dutch oven or large pot. Add the roasted garlic and cook. Use an immersion blender to create a smooth sauce like texture.
Assemble the Enchiladas: Combine cut up chicken thighs, hatch chile peppers, and onions. Place a portion on the middle of a tortilla and roll the enchilada up then place them seam side down in the dish
Bake to Perfection: Top with the tomatillo green chile sauce and shredded cheese then bake at 350 degrees for 12-15 minutes.