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Creamy Hatch Green Chili Chicken Enchiladas: Best Easy Recipe

Creamy Hatch Green Chile Chicken Enchiladas - featured image
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These creamy Hatch green chile chicken enchiladas feature a rich, velvety sauce that lets the smoky, slightly spicy flavor of the chiles shine. Quick and easy to make, they’re perfect for weeknight dinners or special gatherings.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works great)
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream (full-fat)
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup roasted Hatch green chiles, chopped (mild or hot)
  • 1/4 cup chopped green onions, plus more for garnish
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup sour cream (for sauce)
  • 1/2 cup roasted Hatch green chiles, chopped (for sauce)
  • 1/4 teaspoon salt
  • 8–10 flour or corn tortillas
  • 1 cup shredded Monterey Jack cheese (for topping)
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Make the filling: In a large bowl, combine shredded chicken, softened cream cheese, 1/2 cup sour cream, 1/2 cup shredded Monterey Jack cheese, 1/2 cup chopped Hatch chiles, green onions, cumin, garlic powder, and a pinch of salt and pepper. Mix until well combined. Taste and adjust seasoning.
  3. Start the sauce: In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute, stirring constantly. Slowly pour in chicken broth while whisking continuously. Add heavy cream and remaining 1/2 cup sour cream. Whisk until smooth.
  4. Finish the sauce: Stir in remaining 1/2 cup chopped Hatch chiles and 1/4 teaspoon salt. Simmer for 2-3 minutes until slightly thickened. Remove from heat.
  5. Assemble the enchiladas: Warm tortillas for 20 seconds in the microwave or on a dry skillet. Spoon about 1/3 cup of filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
  6. Top with sauce and cheese: Pour the creamy Hatch chile sauce evenly over the rolled enchiladas. Sprinkle remaining 1 cup Monterey Jack cheese over the top.
  7. Bake: Place dish in preheated oven and bake for 20-25 minutes, until sauce is bubbly and cheese is melted and lightly golden. Optionally, broil for the last 2 minutes for extra browning.
  8. Rest and serve: Let enchiladas sit for 5 minutes before serving. Garnish with fresh cilantro and extra green onions if desired. Serve warm.

Notes

Don’t skip softening the cream cheese for a smooth filling. Warm tortillas to prevent cracking. Sauce can be made a day ahead. Adjust heat level by choosing mild or hot Hatch chiles. Avoid overbaking to keep filling moist.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, creamy enchiladas, easy enchilada recipe, Hatch chile recipe

Find it online: https://gleefulfork.com/creamy-hatch-green-chili-chicken-enchiladas-best-easy-recipe/