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Creamy Hatch Green Chili Chicken Enchiladas

Hatch green chili chicken enchiladas - featured image
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These creamy Hatch green chili chicken enchiladas are a comforting, flavorful weeknight dinner. The smoky, mild heat from Hatch chiles blends with a velvety cream cheese sauce for an unforgettable dish that’s quick and easy to make.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (rotisserie chicken works well)
  • 8 oz cream cheese, softened (4 oz for filling, 4 oz for sauce)
  • 1 cup sour cream (1/2 cup for filling, 1/2 cup for sauce)
  • 1 1/2 cups Hatch green chiles, chopped (1 cup for filling, 1/2 cup for sauce)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 1/2 cups Monterey Jack cheese, shredded (1 cup for filling, 1 1/2 cups for topping)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth (low-sodium preferred)
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper (or black pepper)
  • 8–10 flour tortillas (6-inch size)
  • Fresh cilantro, chopped (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 filling: In a large bowl, combine shredded chicken, 4 oz softened cream cheese, 1/2 cup sour cream, 1 cup chopped Hatch chiles, garlic powder, cumin, and a pinch of salt and pepper. Mix until well combined. Stir in 1 cup shredded Monterey Jack cheese. Set aside.
  3. Start the creamy sauce: In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture forms a thick paste.
  4. Add the liquids: Slowly pour in the chicken broth while whisking continuously. Keep whisking until the mixture thickens, about 2-3 minutes. Reduce heat to low.
  5. Finish the sauce: Add the remaining 4 oz cubed cream cheese and 1/2 cup sour cream to the skillet, whisking until completely smooth. Stir in the remaining 1/2 cup chopped Hatch chiles, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Taste and adjust seasoning. Remove from heat.
  6. Assemble the enchiladas: Spread about 1/2 cup of the sauce evenly over the bottom of the prepared baking dish. Take a tortilla, spoon about 1/3 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.
  7. Top with sauce and cheese: Pour the remaining creamy sauce over the rolled enchiladas, spreading it evenly with a spatula. Sprinkle the remaining 1 1/2 cups Monterey Jack cheese over the top.
  8. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. For a browner top, broil for the last 2 minutes, watching closely.
  9. Rest and serve: Let the enchiladas rest for 5 minutes after baking. Garnish with fresh cilantro and a dollop of extra sour cream if desired.

Notes

For best results, soften cream cheese to room temperature to avoid lumps. If using corn tortillas, toast them lightly to prevent cracking. Let the sauce simmer fully to thicken properly. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, creamy enchiladas, weeknight dinner, comfort food, Mexican recipe

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