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Creamy Roasted Hatch Green Chili Enchiladas Recipe Easy Homemade White Sauce

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A comforting and flavorful enchilada recipe featuring smoky roasted Hatch green chilies, melty cheese, and a silky homemade white sauce. Perfect for quick weeknight dinners with a Southwestern twist.

Ingredients

Scale
  • 8–10 medium-sized Hatch green chilies, roasted, peeled, and seeded (fresh or frozen)
  • 8–10 large flour tortillas (corn tortillas can be used but flour hold the creamy sauce better)
  • 2 cups shredded cheese blend (Monterey Jack and sharp cheddar)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (30g)
  • 2 cups whole milk (480ml), warmed
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/2 cup sour cream (120ml)
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 450°F (230°C). Place whole Hatch green chilies on a baking sheet and roast for 15-20 minutes, turning occasionally until skins are blistered and blackened.
  2. Remove chilies from oven and transfer to a bowl. Cover tightly with plastic wrap or a towel for 10 minutes to steam skins for easier peeling.
  3. Peel off skins, remove seeds, and roughly chop the chilies.
  4. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Add minced garlic and chopped onion, sauté until fragrant and translucent, about 3-4 minutes.
  5. Stir in 1/4 cup flour and cook for 1-2 minutes, whisking constantly to form a roux; it should be bubbly but not browned.
  6. Slowly pour in 2 cups warmed whole milk while whisking vigorously to avoid lumps. Continue whisking until sauce thickens and coats the back of a spoon, about 5-7 minutes.
  7. Remove from heat and stir in 1/2 cup sour cream, 1 teaspoon ground cumin, salt, and pepper to taste. Add more milk if sauce is too thick.
  8. Lower oven temperature to 375°F (190°C). Lightly grease a 9×13 inch baking dish and spread a thin layer of white sauce on the bottom.
  9. Warm tortillas briefly (wrap in damp towel and microwave for 30 seconds) to make them pliable.
  10. Place about 1/4 cup roasted chilies and a handful of shredded cheese in the center of each tortilla. Roll tightly and place seam side down in the baking dish. Repeat until dish is full (8-10 enchiladas).
  11. Pour remaining white sauce evenly over the rolled enchiladas and sprinkle with remaining shredded cheese.
  12. Bake uncovered for 20-25 minutes until cheese is bubbly and lightly golden, and edges of tortillas begin to crisp slightly.
  13. Remove from oven and let rest for 5-10 minutes to set. Garnish with freshly chopped cilantro before serving.

Notes

Do not skip steaming the roasted chilies after roasting to make peeling easier. Whisk the white sauce slowly while adding milk to avoid lumps. Warm tortillas before rolling to prevent cracking. Let enchiladas rest after baking to thicken the sauce. Sauce can be made ahead and reheated gently. For gluten-free, use gluten-free flour and corn tortillas. For dairy-free, substitute butter with olive oil, milk with almond or oat milk, and sour cream with dairy-free alternatives.

Nutrition

Keywords: Hatch green chili enchiladas, creamy white sauce, roasted chilies, Tex-Mex, easy enchiladas, weeknight dinner, comfort food

Find it online: https://sofiaspice.com/creamy-roasted-hatch-green-chili-enchiladas-recipe-easy-homemade-white-sauce/