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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How spicy is the green hatch? We have young children and need it to be mild.

Paula Tiller

I use Cream of Mushroom Soup instead of heavy cream~ delicious!

Laura M Vial

I to am curious about cutting into 4s.please elaborate.

Raymond Elder

I love all your recipe

Rose mota

This is a good recipe for a green chile cream sauce which I think is excellent, but you don’t see that often in restaurants for some reason. My Brother’s Place in Cruces had a fantastic version of this. My only adds to your recipe would be to include fresh diced white onion within a layer and on top, plus add a couple pinches of cumin spice into the blender with the sauce. Blue corn tortillas are best if you can find them. It may be obvious but you can blend the sauces straight out of the jar, then I heat them in a saucepan placing the chicken in the sauce. Cheers…

Werner Johnson

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