Hatch Chile Chicken Enchiladas with Creamy Salsa Verde

Roasted Hatch chiles, tender shredded chicken, sweet corn, and Monterey Jack are rolled in corn tortillas, covered with creamy salsa verde, and baked until bubbling and golden.

Prep: 25 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 4 large hatch green chiles
• 1 cup corn kernels
• 1 small yellow onion
• 2 cloves garlic
• 12 6-inch corn tortillas
• 2 cups salsa verde
• 0.5 cup sour cream
• 2 cups monterey jack cheese
• 0.5 cup chicken broth
• 1 teaspoon ground cumin
• 1.5 teaspoons kosher salt
• 0.25 teaspoon black pepper
• 2 tablespoons canola oil

Cooking instructions

1. Heat the oven to 425°F. Place the Hatch chiles on a foil-lined baking sheet and roast for 15 to 20 minutes, turning once, until blistered and softened. Transfer to a bowl, cover, and steam for 10 minutes. Peel, remove the stems and seeds, and chop. (about 30 min) — 425°F
2. Meanwhile, place the chicken, broth, half of the onion, garlic, cumin, 1 teaspoon salt, and pepper in a saucepan. Bring to a gentle simmer over medium heat, cover, and cook for 12 to 16 minutes, until the thickest piece reaches 165°F. Transfer the chicken to a plate and shred it with two forks. (about 16 min) — 165°F
3. Reduce the oven to 375°F. Chop the remaining onion. In a bowl, combine the shredded chicken, chopped Hatch chiles, corn, chopped onion, and 1 cup of the Monterey Jack. Taste and add the remaining 1/2 teaspoon salt if needed. (about 5 min) — 375°F
4. Whisk the salsa verde, sour cream, and 1/2 cup chicken broth until smooth. Warm the tortillas in a skillet or microwave until pliable. Brush both sides lightly with oil. (about 5 min)
5. Spread 1/2 cup of the creamy salsa verde in a 9-by-13-inch baking dish. Fill each tortilla with about 1/2 cup chicken mixture, roll tightly, and place seam-side down in the dish. Pour the remaining sauce over the enchiladas and sprinkle with the remaining 1 cup Monterey Jack. (about 10 min)
6. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and lightly browned. Rest for 5 minutes before serving. (about 25 min) — 375°F