Tash’s Hatch Chile Chicken Enchiladas

servings: 6-8

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  • 2 lbs boneless, skinless chicken thighs
  • 1 can Rotel tomatoes
  • 2 cups chicken broth
  • 2 limes
  • 1 bunch cilantro
  • 1 red onion, diced
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1 1/2 cups roasted Hatch chile peppers
  • 2 tbsp sour cream
  • 1 package flour tortillas
  • 1 cup Monterey Jack cheese (jalapeño Jack if you like it spicier)


Pour chicken broth, juice of half a lime, 2 tablespoons chopped cilantro, and Rotel in a pan and bring to a boil. Add chicken and simmer until tender and cooked through. Set aside to cool.

Shred the chicken and save the broth. Preheat oven to 350 degrees. In a large skillet, add the red onion, and olive oil until onions are almost caramelized. Add garlic and Hatch chiles and cook for 1 minute. Mix in the sour cream and broth. Add the juice from one lime and stir. Then add chicken and cook for 5 minutes.

Add some of the juice to the bottom of a rectangular glass baking dish. Place a small amount of mixture into each tortilla, roll them up, and place them in the dish. Sprinkle shredded cheese on top and cover with foil and bake for 40 minutes. Pull off foil for last 8 minutes. Serve with a side of avocado and tomato slices sprinkled with a little lime juice and salt and pepper.

Additional Tips

You can assemble the enchiladas a day ahead and refrigerate before baking.

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