Main Course

Hatch Green Chile Enchiladas

Name: Hatch Green Chile Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 stacked enchilada plates
Cuisine: New Mexican
Ingredients: 12 corn tortillas; 2 cups cooked shredded chicken; 2 cups roasted Hatch green chile, chopped (or 2 cups pure Hatch green chile sauce); 2 tbsp butter; 2 tbsp flour; 2 cups chicken broth; 1/2 cup sour cream (optional, for creamy sauce); 3 cups shredded cheese (Monterey Jack or mild cheddar); 1 small onion, diced; 2 cloves garlic, minced; Salt to taste; Neutral oil, for softening tortillas; 6 eggs, fried (optional, for serving)

ByTaylor Graciano · VP Operations · Hatch Chile Store — Published July 1, 2022· Updated June 30, 2026

4.9 · 112 reviews

Total50 min

Serves6 servings

DifficultyEasy

Heatmedium

Jump to recipe

Of all the Hatch green chile recipes we make on the farm, a plate of green chile enchiladas is the one that feels most like home. With a creamy roasted Hatch green chile sauce and your favorite fillings layered between warm corn tortillas, this is the dish that brings everyone to the table fast — and it is the one our family requests again and again.

If there is one meal that says New Mexico, it is stacked green chile enchiladas. This recipe keeps it simple and delicious, just the way we like it. Roasted Hatch green chile and a creamy sauce do the heavy lifting, and the best part is you can make it your own — pile on chicken, beef, a fried egg, or extra cheese. There are no wrong answers here.

Stacked or rolled? The New Mexico difference

In New Mexico, enchiladas are traditionally stacked, not rolled. You dip a corn tortilla in green chile sauce, lay it flat, add chicken and cheese, and repeat — building two or three layers like a little tower or a pancake stack. It is easier than wrestling filling into rolled tortillas, it serves a crowd, and it is honestly more authentic to how families here have always done it. You can absolutely roll them casserole-style if you prefer; the flavor is identical. Either way, finish with an over-easy egg on top — the runny yolk and green chile together are a New Mexico rite of passage.

Green chile chicken enchiladas (and other fillings)

Shredded chicken is the classic. Poach a couple of chicken breasts or pull the meat off a rotisserie bird, and you have green chile chicken enchiladas in minutes. Want them creamy? Stir a few spoonfuls of sour cream or a little cream cheese into the warm green chile sauce — that is the trick behind the creamy green chile chicken enchiladas everyone asks about. Ground beef, shredded pork, sauteed mushrooms, or just cheese all work beautifully too.

Why the green chile makes or breaks it

This dish lives or dies on the chile, so use the real thing. Our flame-roasted frozen Hatch green chile is picked and roasted at peak season, which gives the sauce that smoky, vegetal Hatch flavor you cannot fake with a generic can of "green chiles." If you would rather skip a step, a jar of our pure Hatch green chile sauce is the whole flavor base in one move. In fresh chile season, chopped fresh Hatch green chile roasted at home is unbeatable. Choose your heat: order mild for the kids, hot if you grew up on it.

Tips, serving, and storage

A few hard-won tips: warm and lightly fry the corn tortillas before saucing so they do not tear or turn to paste; be generous with the sauce, especially if you are baking casserole-style, so it does not dry out; and double the green chile sauce — leftover sauce freezes and turns a weeknight into dinner. Serve with pinto beans, Spanish rice, and that fried egg. Assembled enchiladas keep 3 days in the fridge and reheat well covered at 350°F. Looking for more ideas? Our red chile enchiladas are the other half of the New Mexico answer to "red or green?"

Everything for this recipe

Pure Hatch Green Chile Sauce — Hatch Chile Store

532 Reviews

Fresh Chile Company Pure Green Chile

$10.95

Heat Level

BEST SELLER

3100 Reviews

Roasted Hatch Chile (Frozen)

$80

Cut

Heat

BEST SELLER

4660 Reviews

Fresh Hatch Green Chile

$35

Box Size

Heat Level

Frequently asked questions

Are New Mexico enchiladas stacked or rolled?

In New Mexico, enchiladas are traditionally stacked, not rolled. You dip a corn tortilla in green chile sauce, lay it flat, add filling and cheese, and repeat to build two or three layers. Stacking is easier than rolling, serves a crowd, and is the authentic way families across the state make them.

How do you make green chile chicken enchiladas creamy?

Stir a few spoonfuls of sour cream or a little cream cheese into the warm green chile sauce just before assembling. The dairy mellows the chile and gives you the rich, creamy green chile chicken enchiladas New Mexicans love, without covering up the roasted Hatch flavor.

What kind of green chile is best for enchiladas?

Roasted Hatch green chile is the gold standard. Flame-roasting at peak season gives a smoky, vegetal flavor that a generic can of green chiles cannot match. Use our roasted frozen Hatch chile or pure Hatch green chile sauce, and pick your heat level from mild to hot.

Can I make green chile enchiladas ahead of time?

Yes. Assemble them casserole-style, cover, and refrigerate up to 24 hours before baking, adding a few minutes to the bake time. Baked enchiladas keep 3 days in the fridge and reheat well covered at 350 degrees F. The green chile sauce also freezes for up to 3 months.

Where can I buy Hatch green chile for enchiladas?

You can order authentic Hatch green chile straight from our farm at the Hatch Chile Store. Try our roasted frozen green chile at /products/roasted or our ready-to-use pure Hatch green chile sauce at /products/fresh-chile-co-pure-hatch-green-chile-sauce, both grown in the Hatch Valley.

What do you serve with green chile enchiladas?

Classic New Mexican sides are pinto or refried beans and Spanish rice, with an over-easy fried egg on top of each stack. The runny yolk mixed with green chile sauce is a regional favorite. Sour cream, diced onion, and chopped lettuce round out the plate.