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Flavorful Queso Blanco Chicken Enchiladas with Easy Hatch Chile Salsa Verde Recipe

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Creamy queso blanco chicken enchiladas paired with a zesty Hatch chile salsa verde, offering a comforting yet fresh and flavorful meal perfect for any occasion.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for easy prep)
  • 1 cup queso blanco cheese, shredded (recommended El Mexicano brand for meltability)
  • 1/2 cup sour cream
  • 1/4 cup finely chopped white onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 6–8 fresh Hatch green chiles, roasted, peeled, and seeded
  • 1 cup tomatillos, husked and rinsed
  • 1/2 cup fresh cilantro leaves
  • 1 small jalapeño, seeded (adjust for heat preference)
  • 1/4 cup white onion, roughly chopped
  • 1 clove garlic
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 cup water (or as needed for blending)
  • 10–12 small corn tortillas
  • 1 cup shredded Monterey Jack cheese (for topping)
  • Cooking spray or a little oil (for warming tortillas)

Instructions

  1. Preheat your oven’s broiler or prepare a gas burner. Roast the Hatch chiles until the skin is blistered and charred, turning occasionally (about 8-10 minutes). Do the same for tomatillos on a baking sheet until softened and spots are blackened, about 5-7 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
  2. Peel the Hatch chiles (discard skins), remove seeds, and roughly chop. In a blender, combine chiles, tomatillos, cilantro, jalapeño, onion, garlic, lime juice, salt, and water. Blend until smooth, adding more water if needed. Taste and adjust seasoning. Set aside.
  3. In a large bowl, combine shredded chicken, queso blanco, sour cream, onion, garlic, cumin, smoked paprika, salt, and pepper. Mix well until creamy and evenly seasoned.
  4. Heat a skillet over medium heat. Lightly spray or brush each tortilla with oil and warm for about 20 seconds per side until soft and pliable.
  5. Preheat oven to 375°F (190°C). Spread 1/3 cup of the salsa verde on the bottom of a 9×13 inch baking dish. Spoon about 1/4 cup of chicken filling onto each tortilla, roll tightly, and place seam-side down in the dish. Repeat until the dish is full.
  6. Pour remaining salsa verde evenly over the enchiladas. Sprinkle shredded Monterey Jack cheese on top. Bake uncovered for 20-25 minutes, until the cheese is bubbly and lightly browned.
  7. Let the enchiladas cool for 5 minutes before serving.

Notes

If tortillas tear easily, wrap in a damp towel and microwave for 30 seconds before filling. Roasting Hatch chiles and tomatillos yourself adds depth of flavor. Assemble enchiladas ahead and refrigerate up to 24 hours before baking, adding extra bake time if chilled. Salsa verde can be made up to 3 days ahead and stored refrigerated. For dairy-free, substitute sour cream with coconut yogurt and queso blanco with plant-based cheese.

Nutrition

Keywords: queso blanco, chicken enchiladas, Hatch chile salsa verde, easy enchiladas, Mexican recipe, comfort food, weeknight dinner

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