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Creamy Hatch Green Chile Chicken Enchiladas: Easy Recipe

Creamy Hatch Green Chile Chicken Enchiladas - featured image
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These Creamy Hatch Green Chile Chicken Enchiladas are a quick and easy weeknight dinner featuring a silky, tangy sauce with roasted Hatch chiles, tender chicken, and melty cheese. Perfect for entertaining or a comforting family meal.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup sour cream (full-fat)
  • 4 ounces cream cheese, softened
  • 1 cup roasted Hatch green chiles, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 3 cups cooked chicken, shredded (rotisserie chicken works well)
  • 1/2 cup roasted Hatch green chiles, chopped (for filling)
  • 2 ounces cream cheese, softened (for filling)
  • 1 cup Monterey Jack cheese, shredded (for filling)
  • Salt and pepper to taste (for filling)
  • 8–10 medium flour tortillas
  • 1 1/2 cups Monterey Jack cheese, shredded (for topping)
  • Fresh cilantro, chopped (for garnish, optional)
  • Green onions, sliced (for garnish)

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 creamy green chile sauce: In a large skillet or saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a thick paste (roux).
  3. Slowly pour in the chicken broth while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 2-3 minutes.
  4. Reduce heat to low and stir in the sour cream, 4 ounces softened cream cheese, 1 cup chopped Hatch chiles, garlic powder, cumin, salt, and pepper. Whisk until melted and smooth. Taste and adjust seasoning if needed. Remove from heat and set aside.
  5. Prepare the filling: In a medium mixing bowl, combine the shredded chicken, 1/2 cup chopped Hatch chiles, 2 ounces softened cream cheese, and 1 cup shredded Monterey Jack cheese. Mix well and season with salt and pepper.
  6. Warm the tortillas: Microwave them wrapped in a damp paper towel for about 30 seconds, or warm them one by one in a dry skillet for about 15 seconds per side.
  7. Assemble the enchiladas: Spread about 1/2 cup of the creamy sauce on the bottom of the prepared baking dish. Take a warm tortilla, spoon about 1/4 cup of the chicken filling down the center, and roll it up tightly. Place seam-side down in the dish. Repeat with remaining tortillas and filling.
  8. Pour the remaining sauce over the top of the rolled enchiladas, spreading evenly. Sprinkle the remaining 1 1/2 cups of Monterey Jack cheese over the top.
  9. Bake for 20-25 minutes, until the cheese is melted and bubbly and the edges are just starting to brown. For extra color, broil for the last 2 minutes, watching closely.
  10. Let the enchiladas rest for 5-10 minutes before serving. Garnish with fresh cilantro and sliced green onions.

Notes

For best results, use room temperature cream cheese and sour cream to avoid lumps. Warm tortillas before rolling to prevent cracking. Let enchiladas rest after baking for cleaner slices. Can be assembled a day ahead and refrigerated; add 10 minutes to baking time.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, creamy enchiladas, easy dinner, weeknight meal, New Mexican cuisine

Find it online: https://sofiaspice.com/creamy-hatch-green-chile-chicken-enchiladas-easy-recipe/