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Creamy Hatch Chili Chicken Enchiladas

creamy hatch chili chicken enchiladas - featured image
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These creamy Hatch chili chicken enchiladas feature a perfect balance of mild heat from Hatch chilies and a spicy melted cheese blanket, making them a quick, easy, and crowd-pleasing meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works wonders here)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup roasted Hatch chilies, chopped (fresh or jarred)
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 8–10 flour tortillas, 8-inch size
  • 2 cups shredded pepper jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your baking dish lightly and set aside.
  2. In a skillet over medium heat, add a splash of oil and cook the chopped onion until translucent, about 4-5 minutes. Add minced garlic and sauté for another 30 seconds until fragrant.
  3. Stir in the chopped Hatch chilies and cook for 2 minutes to bring out their smoky flavor. Lower heat if needed to avoid burning garlic.
  4. In a large bowl, combine the shredded chicken with the onion-chili mixture. Set aside.
  5. In the skillet (cleaned or separate bowl), soften the cream cheese over low heat, stirring frequently. Once smooth, stir in sour cream and chicken broth gradually, whisking to avoid lumps. Add cumin, salt, and pepper. The sauce should be thick but pourable; add more broth if too thick.
  6. Toss the chicken mixture with about half of the creamy sauce until evenly coated. Warm tortillas slightly to make them pliable.
  7. Spoon about 1/3 cup (80 ml) of the chicken filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
  8. Pour the remaining creamy sauce evenly over the enchiladas, then sprinkle shredded pepper jack and cheddar cheeses on top.
  9. Bake uncovered for 20-25 minutes until cheese is bubbly and beginning to brown. Optionally broil for 2 minutes for extra crust, watching closely to prevent burning.
  10. Remove from oven, let rest for 5 minutes to set sauce, then garnish with fresh cilantro if desired. Serve warm.

Notes

Warm tortillas before rolling to prevent cracking. Use low and slow heat when preparing the sauce to avoid curdling. Substitute Hatch chilies with mild green chilies or roasted poblanos if out of season. For gluten-free, use corn tortillas carefully. For dairy-free, substitute cream cheese and sour cream with coconut or cashew cream and use dairy-free cheese alternatives.

Nutrition

Keywords: Hatch chili, chicken enchiladas, creamy sauce, spicy cheese, easy dinner, Mexican recipe, comfort food

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