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–+ servings
Baked green chile enchiladas on a plate.
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5 from 2 votes

Hatch Green Chile Chicken Enchiladas

These are New Mexican green chile chicken enchiladas with hatch valley chile peppers, salsa verde, cream cheese, chicken, and navy beans.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 338kcal
Author: Sara Smith | Eat Dessert Snack

Equipment

  • 1 Large frying pan
  • 1 9x13 inch pan

Ingredients

  • 1½ lb chicken
  • 1 green bell pepper
  • ½ medium yellow onion
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chicken bouillon
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 8 oz salsa verde
  • 1 (15 oz) can navy beans
  • 4 oz cream cheese
  • ½ cup (4 oz) Hatch green chiles (mild or hot, can be canned)
  • 3 cups shredded cheddar cheese

Instructions

  • Preheat oven to 350 ℉.
    Dice the chicken, bell pepper, and onion. Smaller chicken pieces (½ inch cubes) is best.
  •  Heat a large frying pan or pot over high heat with 1 Tablespoon olive oil. Add chicken, peppers, and onions,
  • Add all seasonings to the chicken: salt & pepper, garlic & onion powder, cumin, and chicken bouillon. Saute 5-7 minutes, until everything is cooked and peppers/onions are semisoft.
  •  In a small bowl mix together salsa verde and cream of chicken soup.
  • To the chicken add in beans, cream cheese, green chiles, and HALF the salsa verde mixture. Save the rest for the top of the enchiladas.
  • Spread out 4 tortillas at a time, and sprinkle 2ish Tablespoons cheese into each, followed by ⅓ cup of enchilada filling.
  •  Roll up tortillas (sides first, then from one end to the other so they are short and fat) and line up into a foil lined (9x13inch) pan side by side in two rows of six. Spread remaining salsa verde mixture over the tops of the enchiladas, and top with 1 cup shredded cheese or more if you like.
  • Bake for 30 minutes, until heated through and cheese is melted.

Notes

To freeze: place enchiladas in a foil lined disposable 9x13 inch baking pan and wrap tightly with tinfoil. Freeze for up to 3 months. 
Bake from frozen for 2 hours at 350 ℉ or thaw completely and bake for 1 hour until heated through. 

Nutrition

Calories: 338kcal | Carbohydrates: 5g | Protein: 29g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 111mg | Sodium: 775mg | Potassium: 460mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 877IU | Vitamin C: 14mg | Calcium: 323mg | Iron: 1mg