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Creamy Hatch Chile Chicken Enchiladas

creamy hatch chile chicken enchiladas - featured image
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A comforting and flavorful enchilada recipe featuring smoky roasted Hatch chiles, shredded chicken, and a creamy cheese sauce. Perfect for cozy dinners with a mild spicy kick.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 4–5 medium fresh Hatch chiles, roasted, peeled, and chopped (or 1 cup roasted Hatch chile strips)
  • 1 cup sour cream (or Greek yogurt for a lighter option)
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • Salt and freshly ground black pepper, to taste
  • 8–10 corn or flour tortillas
  • 1 ½ cups shredded Monterey Jack or Oaxaca cheese for topping
  • Fresh cilantro, chopped, for garnish
  • Optional: sliced green onions or diced tomatoes for garnish

Instructions

  1. Roast the Hatch chiles over a gas stove flame or broiler until skins blister and blacken, turning frequently (about 15 minutes). Place in a bowl, cover with plastic wrap or towel, and steam for 10 minutes. Peel skins, remove seeds if desired, and chop roughly.
  2. In a large skillet over medium heat, melt 1 tablespoon butter. Sauté chopped onions until translucent, about 3 minutes. Add minced garlic and cumin, cook 1 minute until fragrant. Add shredded chicken, season with salt and pepper, and mix well. Remove from heat.
  3. In the same skillet or a separate saucepan, melt 1 tablespoon butter over medium heat. Whisk in flour and cook 1-2 minutes to make a roux, pale golden but not browned. Gradually whisk in chicken broth, stirring constantly to avoid lumps. Add heavy cream and sour cream, stirring to combine.
  4. Fold in roasted Hatch chiles and 1 cup shredded Monterey Jack cheese. Stir until cheese melts and sauce thickens, about 5 minutes. Season with salt and pepper to taste.
  5. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Soften tortillas by warming in a skillet or microwave wrapped in a damp towel.
  6. Spoon a generous amount of chicken filling into each tortilla, roll tightly, and place seam side down in the baking dish.
  7. Pour creamy Hatch chile sauce evenly over rolled tortillas. Sprinkle remaining 1 ½ cups shredded cheese on top.
  8. Bake uncovered for 15-20 minutes until cheese is bubbly and golden. Let rest for 5 minutes before serving.

Notes

If sauce is too thick, add a splash of broth or cream to loosen before pouring. Warm tortillas well to prevent cracking. For gluten-free, use corn tortillas and gluten-free flour. Steaming chiles after roasting makes peeling easier. Rotisserie chicken saves time but poached chicken can be used. Avoid pre-shredded cheese with anti-caking agents for better melting.

Nutrition

Keywords: Hatch chile, chicken enchiladas, creamy sauce, roasted chiles, Mexican comfort food, easy dinner, cheesy enchiladas

Find it online: https://gleefulfork.com/creamy-hatch-chile-chicken-enchiladas-recipe-easy-homemade-melted-cheese-delight/