Creamy Hatch Green Chile Enchiladas Recipe

Creamy Green Chile Enchiladas
1 jar of Pure Green Chile
1 onion, diced
~ 1/2 stick of Velveeta cheese
16 oz of either cream, half n half, or milk
2 tbsp of garlic
pkg of your favorite cheese
1 chicken, deboned, deskinned, and shredded
1 pkg of corn tortillas (Click here for our hatch chile tortillas)
2-4 roasted chiles (you can also use another jar of Pure Green Chile)
For Sauce:
Add Velveeta cheese, a jar of Pure Green Chile, cream, garlic, a pinch of salt in a blender, and blend until smooth.
Transfer the sauce to a saucepan, and simmer on low heat until it gets hot (this will take some time, as you don't want to burn the sauce by overheating it too rapidly).
For Enchiladas:
(This style of enchiladas are assembled individually, so go crazy with toppings!)
On a plate, start your layer with some sauce, then add 1 tortilla, cheese, chicken, some chopped chile (or some spoonfuls of Pure Green Chile), and top with more cheese.
Repeat until desired layer count.
Then place in either the oven or a broiler and toast until the top layer of cheese is melted.
Garnish with your favorite toppings and Enjoy!!
Recipe by Randy and Carol McMillan. 
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When I see the name Hatch with chili I know it’s good.Thank you!

Minnie Lorenzen

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Judy Childress

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