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Easy One-Pan Hatch Green Chili Chicken Enchiladas Recipe

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A quick and easy one-pan enchilada recipe with tender chicken, melty cheese, and roasted Hatch green chiles, layered like a lasagna for perfect texture and flavor. Ready in under 45 minutes with minimal cleanup.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 medium breasts)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika (optional but recommended)
  • Salt and black pepper, to taste
  • 1 can (15 ounces) Hatch green chiles, diced (fire-roasted preferred)
  • 1 cup chicken broth (low-sodium)
  • 2 tablespoons all-purpose flour
  • ½ cup sour cream
  • ½ cup heavy cream
  • 8–10 corn tortillas (yellow or white)
  • 2 cups shredded Mexican blend cheese (Monterey Jack, cheddar, queso quesadilla)
  • ¼ cup chopped fresh cilantro (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). Dice the onion, mince the garlic, and shred the cheese if needed.
  2. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and a pinch of cumin. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Transfer to a plate (chicken will not be fully cooked).
  3. In the same skillet, add the diced onion and cook over medium heat for 3-4 minutes until translucent. Add minced garlic, cumin, chili powder, and smoked paprika. Cook for 30 seconds until fragrant.
  4. Sprinkle flour over the onion mixture and stir constantly for 1 minute. Gradually pour in chicken broth, whisking to prevent lumps. Add the diced Hatch green chiles (with liquid). Bring to a simmer, then reduce heat to low and cook for 2-3 minutes until slightly thickened. Remove from heat and stir in sour cream and heavy cream. Season with salt and pepper to taste.
  5. While the sauce simmers, shred the seared chicken using two forks.
  6. Spread about ½ cup of the green chile sauce on the bottom of the skillet. Layer half of the tortillas over the sauce, overlapping slightly. Top with half of the shredded chicken, half of the remaining sauce, and half of the shredded cheese. Repeat layers: tortillas, chicken, sauce, cheese.
  7. Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly and edges are slightly browned. For a more golden top, broil for the last 2-3 minutes, watching carefully.
  8. Let the enchiladas rest for 5-10 minutes before serving. Sprinkle with fresh cilantro and serve with lime wedges.

Notes

For best results, use full-fat dairy to prevent the sauce from breaking. Warm tortillas in the microwave for 30 seconds wrapped in a damp paper towel to make them pliable. Let the dish rest after baking for clean slices. Leftovers keep in the refrigerator for up to 4 days or freeze unbaked for up to 3 months.

Nutrition

Keywords: enchiladas, Hatch green chile, chicken enchiladas, one-pan, easy dinner, Mexican recipe, comfort food

Find it online: https://siennaspoon.com/easy-one-pan-hatch-green-chili-chicken-enchiladas-recipe/