Hatch Green Chile Enchiladas Recipe

Prep Time:

10 - 20 Minutes

Cook Time:

20 - 30 Minutes

Total Time:

40 Minutes - 1 Hour


5 - 6 Servings


1614 Calories per Serving


  • 2 lbs fresh shredded Cheddar Cheese
  • 30 pack of Corn Tortillas
  • 5 or 6 chicken breasts, cooked and shredded
  • 2 Cups heavy cream
  • 2 Jars of Fresh Chile Company Sauce - 1 Jar of Pure Hatch Green Chile and 1 Jar of Hatch Red & Green Chile


1. Cook Chicken

Take your chicken breasts, cook and shed them.

2. Make the Sauce

Take the two jars of Fresh Chile Company Sauces and combine them in a blender or food processor with the two cups of heavy cream.

3. Prep a Pan

Spray a 9x13 pan with non-stick cooking spray.

4. Layer the Enchiladas

Spread a scoop of sauce on the bottom of pan. Then layer the tortillas (cut into 4's) on top of the sauce. Next add a shredded chicken layer. Then a layer cheese on top of the chicken and add more sauce. Repeat however high you want to go. End with tortillas, sauce and then cheese.

5. Bake

Bake at 350 degrees for 20-30 minutes, or until cheese is melted and all the ingredients have had sufficient time to cook.

Recipe by Chris Lang






Green Chile Enchiladas


Red Chile Enchiladas

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Tried it this week. Family favorite.


used the Mild Green Chili Pepper in the chili verde. Still very spicy for us. we liked it but only used a few teaspoons. also added cubed small potatoes to decrease the heat. It was delicious but used much less posole powder and green pepper sauce so start with a little and add if desired. I will definitely make again just use the lesser amounts.


We 1/2 this recipe as well for the two us. This recipe comes up once or twice month in our rotation. Great products Fresh Chili Co.!


Hi Raymond!

We are just referring to cutting the tortillas into quarters, you do not have to do this step but it makes it easier when you serve up your stack! Let us know if this helps!

-Your FCC Family

Fresh Chile Co

We really loved this. Because there are just the two of us, we halved the recipe, and made it in an 8×8 pan – it was wonderful. I can’t wait to try more recipes with this wonderful chile!

Beth Donovan

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