Hatch-Chile Season Enchiladas
Serves 4-6 • Time 1hr 15mins
For years, I had no idea that Hatch chiles even existed. Then, a few summers ago I happened to hear about them on a podcast and the next week they popped up in my local Trader Joe’s as a featured produce item. I bought them not knowing what I would do with them, but determined to use these seasonal chilies that are famed for their sweet and smokey flavor. Thus, this recipe was born.
These enchiladas are a bit of a mash up between Enchiladas Suizas and Enchiladas Verdes. They get a nice kick from the chiles (both Hatch and Serrano) that is tempered just a bit by the cream in the sauce and brightened by tomatillos. I use Rick Bayless’ method for softening the tortillas in the microwave, which saves the time of frying them individually in a pan. A perfect dish to feed to a crowd, or hoard for yourself and eat over days. Serve with this easy Mexican-Style Slaw for an added crunch!
Ingredients
1 lb (about 6) medium hatch chiles *see notes
10 oz tomatillos (husks removed and rinsed of residue)
3 cloves garlic (skins on)
½ large (or 1 small) yellow or white onion (skin on)
0-2 Serrano chiles- seeded **see notes
6 sprigs of cilantro- stems and leaves, plus extra leaves for serving
1 ½ cups chicken broth
½ cup Mexican crema, plus extra for serving ***see notes
3 tablespoons cooking oil (olive, vegetable, or similar)
10-12 corn tortillas (largest size you can find)
~8 oz chicken (about 1 ½ cups), cooked and shredded ****see notes
~6 oz (about 2 cups) shredded cheese (I recommend Monterey Jack)
Lime wedges for serving
Several rounds of sliced radish or pickled red onion, optional for serving
Notes, Tips, & Tricks
*Hatch chiles have a short season between August and September. If you are a fan, you can roast extra, then peel, seed, and freeze them for later use.
**Spice level will vary greatly based on the amount of Serrano you use: (0 = mild/kid friendly, 1 = medium/a “kick”, 2 = spicy)
*** I use Mexican crema or “Mexican table cream” when I make these; it is thinner and milder than American sour cream. However, you could use Mexican sour cream, or crème fraise for a very similar effect.
****You can use shredded leftover chicken for this recipe or cook some up yourself. I usually poach mine because it’s quick and easy. Here is a link to directions for poaching that I have used: Bon Appetite poached chicken.
Let’s Do It
Step 1
Place Hatch chiles, tomatillos, garlic, onion, and Serrano on foil-lined sheet pan. Broil until charred in most places (checking your veggies about every 5 minutes and turning as needed so all slides are browned). ~12-20 minutes. Once browned, peel garlic, onion, and hatch chiles. Seed Serrano and remove stem. Cut onion in half. Remove majority of seeds from hatch chiles.
Note: Broil times will vary depending on broiler strength and how close vegetables are to broiler. Additionally, you may need to remove certain items earlier than others, depending on the size of your chile peppers. This is something you should keep an eye and nose on!
Step 2
Put seeded and skinned chiles, tomatillos, garlic, onion, serrano (if using), and cilantro sprigs into a blender. Blend until smooth and well combined.
Step 3
Heat oil in medium/large pot or dutch oven over medium low heat. Once warm, add verde sauce from blender. Careful, as sauce might splatter! Cook, stirring, for 3-4 minutes or until slightly darkened in color. Add in chicken broth and Mexican crema. Stir well. Reduce heat to a simmer, and partially cover with a lid. Simmer, stirring occasionally, for about 25-30 minutes until sauce is slightly thicker and flavors are melded. Taste and add salt as needed.
*Salt levels will differ depending on the kind of chicken stock and cream you are using. Start by adding salt ½ teaspoon at a time until the sauce taste right. I usually use full-sodium chicken broth and add about 1 ½ teaspoons of salt.
Step 4
Preheat oven to 400.
While the oven preheats, prepare your enchiladas. Start by ladling 1 cup of prepared sauce into a 9x13 baking pan, spreading evenly along the bottom. Next, light brush tortillas with a neutral oil, then place inside a ziplock bag, leaving the bag mostly open. Microwave oiled tortillas on high for 1 min to soften. Carefully remove tortillas from microwave. To assemble enchiladas, place about 3 tablespoons of chicken and a sprinkle of cheese (you’ll need to save some for the top of the dish) onto a tortilla. Using your fingers, fold tortilla edge nearest to you over the enchilada filling and tuck back towards your body, continuing to roll into fairly tight cylinders. Place enchiladas, seam side down, into baking dish. Repeat until all tortillas are filled and rolled. Cover evenly with remaining sauce, using a spatula to gently spread as needed. Sprinkle with remaining cheese. Bake at 400 for 10-15 minutes, or until enchiladas are hot, and cheese is just beginning to lightly brown.
Step 5
Remove enchiladas from oven. Garnish enchiladas in the pan, or plated, with cilantro, a spoonful of crema, a squeeze of lime juice, and some radish or pickled onion slices. Enjoy!