Hatch Green Chile Chicken Enchiladas
While you might think green sauce is the natural choice for Hatch Green Chile Chicken Enchiladas (Enchiladas Roja), the flavor contrast of using red sauce is even more delicious. This simple 5-ingredient recipe relies on shredded chicken, corn tortillas, Monterey Jack cheese, Hatch chiles, and a vibrant red enchilada sauce that pulls double duty – flavoring the filling and smothering the top for a perfectly baked, bubbling finish.
Table of Contents
- Why Red Sauce and not Green
- The Magic of Authentic New Mexico Hatch Chiles
- My Secret to the Best Chicken Enchilada Filling
- The Rotisserie Chicken Shortcut
- Vegetarian Option
- The Glass Bowl Air Fryer Method
- Flour Tortilla vs Corn Tortillas
- Preventing Corn Tortillas From Cracking
- Serving Suggestions
- Storing Leftovers
Why Red Sauce and not Green
The deep, earthy undertones of a classic red enchilada sauce cut through the sharp, vibrant heat of the chiles. This creates a balanced flavor profile that green sauce just can’t match.
The Magic of Authentic New Mexico Hatch Chiles
You can’t make an exceptional Southwestern dish without the right peppers. This recipe is made with purchased, already roasted chiles to save you time. Plus, you don’t have to wait for hatch chile season to come around. However, if you happen to have fresh Hatch chiles on hand, you can easily turn them into my homemade Hatch Green Chile Sauce and use them here.
My Secret to the Best Chicken Enchilada Filling
Dry chicken is the enemy of a great enchilada. To keep the filling juicy and packed with flavor, the secret is cooking the chicken in a slow cooker with the red sauce.
Similar to my go-to method for Crockpot Mexican Shredded Chicken, letting the meat simmer low and slow allows it to absorb the sauce as it cooks. Once it’s tender enough to pull apart with two forks, it’s already perfectly seasoned and ready to roll into your tortillas. It’s a hands-off shortcut that guarantees a flavorful bite every single time.
The Rotisserie Chicken Shortcut
If you are short on time, or don’t have a slow cooker, using a shredded rotisserie chicken is your best alternative. It is already fully cooked and seasoned, meaning you just need to mix with a splash of the red sauce and chiles before rolling. It cuts your prep time down to under ten minutes.
As a bonus, this juicy shredded chicken and chile filling is incredibly versatile. If you have any extra, it would also be delicious tucked into crispy tacos or wrapped inside burritos.
Vegetarian Option
If you want to skip the meat, you can easily make these vegetarian by swapping the shredded chicken for a can of black beans or pinto beans. Just toss your beans with the warm red sauce and chiles, roll them up with the cheese, and bake as normal.
The Glass Bowl Air Fryer Method
I also tested this recipe in my glass bowl air fryer. It really makes the final cooking process so quick and easy. Unlike traditional air fryers, you can actually watch your food cook. Plus, there is no need to line a basket with foil. Just assemble your enchiladas directly in the bowl, top with the remaining red sauce and cheese. Air fry at 375°F/190°C for about 8 to 10 minutes until the cheese is melted.
Flour Tortilla vs Corn Tortillas
While traditional enchiladas call for corn, you can easily substitute flour tortillas. If that is what you have on hand or prefer. Flour tortillas roll beautifully without tearing and get wonderfully soft and pillowy when baked in the sauce. If using flour, just keep an eye on them in the oven and air fryer during the last few minutes. Exposed flour edges will brown a bit quicker than corn.
Preventing Corn Tortillas From Cracking
There is nothing more frustrating than a corn tortilla that splits open right as you roll it. Because corn tortillas lack gluten, they need a little warmth to stay pliable.
For this recipe, I use the warm enchilada sauce method. Make sure your red sauce is quite warm before you start assembling. Dipping each corn tortilla into the warm sauce softens it instantly. Acting as a quick bath that coaxes the tortilla into a flexible, rollable state without needing any extra oil or stove work.
Serving Suggestions
To turn this easy comfort food into a complete Southwestern feast, pair them with fresh, cooling toppings to balance the heat of the chiles. A dollop of sour cream, sliced avocados, or a spoonful of cool Guacamole works beautifully. For a bit of crunch, serve them alongside Sweet Corn Salad (Esquites).
If you love that signature flavor as much as I do, serve them alongside a batch of my creamy Hatch Chile Refried Beans to round out the meal.
Storing Leftovers
If you happen to have any enchiladas left over, they make a fantastic lunch the next day (and taste even better, too!).
- In the Fridge: Place the cooled enchiladas in an airtight container. Store them for up to 3 to 4 days.
- Reheating: To keep that perfect air-fried texture, pop them right back into the air fryer. 350°F for 4 to 5 minutes until heated through and the cheese is bubbly again. You can also microwave them for 1 to 2 minutes if you are in a rush.
Hatch Green Chile Chicken Enchiladas
Video
Ingredients
- 2 large thick-cut, skinless, boneless chicken breasts
- 3 cups (24 ounces/680 grams) red enchilada sauce
- 1 cup (240 grams) cooked hatch green chiles, chopped
- 12 6-inch (15 cm) corn tortillas
- 3 cups (682 grams) Monterey Jack cheese, grated (plus more if needed)
- Fresh cilantro, chopped
Instructions
Slow Cook the Chicken:
- Heat your slow cooker on low. Pour an even layer of red enchilada sauce into the bottom (keep enough sauce for the rest of the recipe). Add the chicken breasts and toss to coat both sides. They don’t have to be submerged. Cover and cook on low for 3 hours, or until the chicken shreds easily with a fork.
Shred:
- Once the chicken is ready, use two forks to shred the chicken directly in the slow cooker so it absorbs sauce. Stir in the chopped chiles.
Warm the Sauce:
- Add the rest of the enchilada sauce to a saucepan and keep warm.
Prep your Baking Dish:
- Preheat your oven to 350°F (180°C). Pour a thin layer of the remaining warm enchilada sauce into the bottom of a 9 x 13-inch baking dish.
Assemble:
- Dip a corn tortilla into the remaining warm enchilada sauce to coat it on both sides. Lay on a board. Place a generous scoop of the chicken mixture along the side closest to you, top with a sprinkle of cheese, and roll it up tightly. Place the tortilla seam-side down in your prepared baking dish. Repeat with the remaining tortillas, packing them snugly into the dish.
Sauce, Cheese and Bake:
- Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas and the rest of the cheese. Bake uncovered for around 30 minutes, or until the sauce is bubbling and the cheese is melted. Carefully remove from the oven, garnish with fresh chopped cilantro, and serve hot.
Air Fryer Method:
- Using a glass bowl air fryer, assemble the enchiladas tightly inside the glass bowl lined with a layer of sauce. You will need to do this in batches. Top with the remaining sauce and cheese, then air fry at 375°F (190°C) for 8 to 10 minutes until hot and bubbly.