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Best Creamy Hatch Green Chili Chicken Enchiladas

hatch green chile chicken enchiladas - featured image
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These creamy Hatch green chile chicken enchiladas are a comforting, crowd-pleasing dinner made with a velvety cream cheese and sour cream sauce, tender shredded chicken, and smoky Hatch chiles. Ready in just 40 minutes, they’re perfect for weeknights and meal prep.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup whole milk
  • 4 ounces cream cheese, softened (for sauce)
  • ½ cup sour cream
  • 1 (4-ounce) can diced Hatch green chiles, mild or medium
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste
  • 3 cups cooked, shredded chicken (about 1 large rotisserie chicken or 2 large chicken breasts)
  • 4 ounces cream cheese, softened (for filling)
  • ½ cup shredded Monterey Jack cheese (for filling)
  • ¼ cup chopped fresh cilantro
  • ¼ cup diced yellow onion
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8–10 (6-inch) flour or corn tortillas
  • 1 cup shredded Monterey Jack cheese (for topping)
  • ¼ cup chopped green onions, for garnish
  • Fresh cilantro, 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 medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, whisking constantly, until the mixture is bubbling and smells nutty.
  3. Slowly pour in the chicken broth while whisking continuously, then whisk in the milk. Bring to a gentle simmer, whisking often, until thickened slightly, about 2-3 minutes.
  4. Reduce heat to low. Add the softened cream cheese (for the sauce) and whisk until completely melted and smooth. Whisk in the sour cream, diced Hatch green chiles (with liquid), cumin, garlic powder, and a pinch of salt and pepper. Remove from heat and set aside.
  5. Prepare the filling: In a large bowl, combine the shredded chicken, remaining 4 ounces of softened cream cheese, ½ cup shredded Monterey Jack, chopped cilantro, diced onion, salt, and pepper. Mix until well combined.
  6. Assemble the enchiladas: Pour about ½ cup of the creamy sauce into the bottom of the greased baking dish and spread it around.
  7. Place a tortilla on a work surface and spoon about ⅓ cup of the chicken filling down the center. Roll it up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling, arranging them snugly in a single row.
  8. Pour the remaining sauce evenly over the rolled enchiladas, covering the ends. Sprinkle the top with the remaining 1 cup of shredded Monterey Jack cheese.
  9. Bake uncovered for 20-25 minutes, until the cheese is bubbly and lightly golden brown around the edges. Let the dish rest for at least 5-10 minutes before serving.
  10. Garnish with chopped green onions and fresh cilantro. Serve hot.

Notes

For a spicier version, use hot Hatch chiles or add a finely chopped chipotle pepper in adobo sauce. To prevent tortillas from cracking, warm them in the microwave between damp paper towels for 30 seconds or in a dry skillet. Letting the enchiladas rest after baking is crucial for the filling to set. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, assemble without baking, cover tightly, and freeze for up to 3 months; thaw overnight in the refrigerator before baking.

Nutrition

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

Find it online: https://emmastirs.com/best-creamy-hatch-green-chili-chicken-enchiladas/