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Hatch Green Chile Chicken Enchiladas

Shredded chicken and cheese are rolled into soft Conestoga® Flour Tortillas, then smothered with a creamy sauce made with Pioneer® Roasted Chicken Gravy and mild Hatch green chiles.
Cook Time 40 minutes
Servings 48 Enchiladas


  • 48 Conestoga® Flour Tortilla Dough (3060), prepared and kept warm
  • 14 oz. Pioneer® Roasted Chicken Gravy Mix (94545)
  • 8 lbs. Chicken thighs (boneless, skinless)
  • 2 Tbsp. Salt
  • 2 Cups Hatch green chiles, diced
  • 5 Cloves Garlic, minced
  • 1 cup Cilantro, chopped
  • 2 lbs. Cream cheese
  • 1 lb. Sour cream
  • 4 lbs. Shredded Jack cheese, divided


  • Preheat convection oven to 350°F.
  • Place seasoned (salted) chicken thighs in a large pot and cover with just enough water to submerge all of chicken. Bring to a boil, then reduce heat to simmer. Simmer for 30 minutes; partially drain, reserving 1 quart of cooking liquid.
  • Place 1 quart of reserved chicken cooking liquid in cooler to cool completely.
  • Let chicken cool slightly, then shred by hand. Set aside in cooler.
  • Prepare Conestoga® Flour Tortilla Dough per package instructions and keep warm in tortilla warmer.
  • Prepare Pioneer® Roasted Chicken Gravy Mix per package instructions, but instead of making the slurry with 1 quart of cool tap water, use the reserved quart of the cooking liquid.
  • While gravy is simmering, sauté garlic in olive oil until golden (2–3 minutes), then add hatch green chiles. Add this to gravy, whisking to combine. Simmer for 5 minutes, then remove from heat and whisk in cilantro, cream cheese, and sour cream until combined and cream cheese is melted.
  • Ladle 10–12 oz. of the sauce into the bottom of a full hotel pan and set aside.
  • In a large bowl, add cooled shredded chicken and half of shredded cheese (2 lbs.); mix to combine. Then, fill tortillas with ¼ cup of chicken and cheese mixture, roll the tortillas and place seam side down into the dish. Repeat until you have filled the dish with the filled tortillas.
  • Ladle enough sauce on top of the tortillas to cover. Then, spread the remaining shredded cheese on top of the sauce.
  • Bake for 10 minutes, or until cheese is lightly browned on top.
  • Serve leftover sauce on the side, or reserve for another use.


Substitute Products:
  • Pioneer® White Wings® Flour Tortilla Mix (94498)
  • Morrison's® Country Style Tortilla Mix (00746)
  • Morrison's® Flour Tortilla Mix (00769)
  • Pioneer® Chicken Gravy Mix (94560)
  • Pioneer® Low Sodium Roasted-Chicken Gravy made with Whole Grain (212645)