Hatch Green Chile Chicken Enchiladas
Easy Hatch green chile chicken enchiladas combine slow-cooked shredded chicken with authentic New Mexico chiles, rolled into warm tortillas and smothered in a rich red sauce and melted cheese. A Southwestern favorite that can be baked traditionally in the oven or quick-cooked in a glass bowl air fryer.
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.
Video
Nutrition
Serving: 1 | Calories: 281kcal | Carbohydrates: 35g | Protein: 18g