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Easy Creamy Hatch Green Chili Chicken Enchiladas

Hatch green chili chicken enchiladas - featured image
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These creamy, smoky enchiladas come together in about 45 minutes with simple ingredients. The cream cheese-based sauce is velvety and rich, while Hatch green chiles add a bright, slightly spicy kick that makes every bite unforgettable.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (rotisserie chicken works great)
  • 8 ounces cream cheese, softened
  • 1 cup Hatch green chiles, roasted and chopped (fresh or canned)
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth (low-sodium preferred)
  • 1 cup Hatch green chiles, chopped (separate from filling)
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper (optional)
  • 10–12 corn or flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • Fresh cilantro, chopped (for garnish)
  • 1/2 cup diced white onion (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 cup chopped Hatch chiles, sour cream, garlic powder, cumin, salt, and pepper. Mix until well combined.
  3. Prepare the sauce: In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Slowly pour in the chicken broth while whisking to prevent lumps. Add the remaining 1 cup chopped Hatch chiles, heavy cream, salt, and white pepper. Bring to a gentle simmer, then reduce heat to low. Cook for 5 minutes, stirring occasionally, until thickened.
  4. Soften the tortillas: Warm tortillas in the microwave for 30 seconds, or lightly fry in a dry skillet for 10 seconds per side.
  5. Assemble the enchiladas: Pour about 1/2 cup of sauce into the bottom of the prepared baking dish. Place about 1/4 cup of filling down the center of each tortilla, roll tightly, and place seam-side down in the dish.
  6. Top with remaining sauce and cheeses. Sprinkle Monterey Jack and cheddar cheese evenly over the top.
  7. Bake for 20-25 minutes, until cheese is melted and bubbly and edges are slightly browned. For a darker top, broil for the last 2 minutes.
  8. Let rest for 5 minutes before serving. Garnish with fresh cilantro and diced white onion if desired.

Notes

For best results, use room-temperature cream cheese and freshly grated cheese. The sauce can be made up to 2 days ahead. To freeze, assemble without baking, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the cooking time.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, creamy enchiladas, green chile enchiladas, easy enchiladas, New Mexican recipe

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