Roasted Chile Chicken Enchiladas


One of the things I love about fall in Colorado is the smell of Hatch Chiles roasting everywhere. Coloradans are fanatical about their roasted chiles. There are several festivals to be found everywhere. The biggest is the Pueblo Chile Festival held this past weekend. Here is a quick and easy roasted chile chicken enchilada recipe. Of course the sauce can be used on lots of other dishes as well..

Roasted Chile Chicken Enchiladas



  • 3 Tbsp olive oil
  • 1 medium white onion, chopped
  • 3-4 garlic cloves, minced
  • 2 Tbsp flour
  • 2 cups roasted hatch chiles, chopped
  • 2 cups chicken broth
  • 1 tsp salt


  • 2 cups shredded chicken
  • 1 tsp cumin
  • ½ tsp kosher salt
  • Black pepper, to taste
  • 6 tortillas
  • ½ cup monterey jack, shredded



  1. In a large saucepan, heat oil over med-high heat.
  2. Add the onion and cook for about 3-5 minutes until soft.
  3. Add in garlic and cook another 2 minutes.
  4. Add in flour and cook another 2 minutes.
  5. Add in the chiles and mix until combined.
  6. Pour in the stock and other seasonings.
  7. Bring it to a boil, then reduce the heat to a simmer.
  8. Cook for 15 minutes and then turn off heat.


  1. Preheat oven to 400 degrees F.
  2. Spray baking dish with nonstick cooking spray.
  3. Place chicken in a large mixing bowl.
  4. Toss chicken with seasonings and half of the cheese.
  5. Divide green chile sauce in half.
  6. Leave one-half in the saucepan and add the other half to shredded chicken mixture, mixing well.
  7. Add 1 cup chicken stock to saucepan, whisking until combined with green chile sauce.
  8. Wrap tortillas in a few damp paper towels & microwave for 30-45 seconds.
  9. Spoon out a few Tablespoons of sauce into the bottom of the prepared dish.
  10. Working with one tortilla at a time, lay the tortilla out on a flat surface.
  11. Spread out approximately ⅙ of the chicken mixture to the middle of the warmed tortilla.
  12. Roll the tortilla up tightly and place in baking dish, seam side down.
  13. Repeat with remaining tortillas and chicken.
  14. Once all the tortillas are rolled in the baking dish, top them with the remaining sauce.
  15. Sprinkle the top with the remaining cheese & cover dish with tin foil.
  16. Bake for 15-20 minutes.
  17. Remove tin foil and bake for an additional 5 minutes.

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