Homemade Hatch Green Chili Chicken Enchiladas

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3 to 4 minutes.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the shredded chicken, diced green chiles, and ½ cup of the green chile sauce. Season with salt, pepper, and cumin. Stir until warmed through, then remove from heat.
5. In a separate bowl, mix the sour cream with another ½ cup of green chile sauce until smooth.
6. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
7. Pour the remaining green chile sauce evenly over the enchiladas, then spread the sour cream mixture over the top.
8. Sprinkle the Monterey Jack and cheddar cheeses generously over everything.
9. Bake uncovered for 25 to 30 minutes, until the enchiladas are bubbly and lightly golden.
10. Let rest for 5 minutes before serving.

Variations

• Use rotisserie chicken to save time.
• Add sautéed mushrooms or bell peppers to the filling for extra texture.
• Swap cheddar for pepper jack if you prefer more heat.
• Use white corn tortillas dipped briefly in warm sauce before rolling for a softer texture.

Tips

• Warm tortillas slightly before filling to prevent cracking.
• Do not overfill the tortillas to keep them easy to roll.
• Let the enchiladas rest briefly so the sauce sets before serving.
• Garnish with chopped cilantro, avocado slices, or a drizzle of crema for added freshness.