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Easy Creamy Hatch Green Chile Chicken Enchiladas

hatch green chile chicken enchiladas - featured image
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These creamy Hatch green chile chicken enchiladas feature a velvety cream cheese and sour cream sauce that perfectly coats tender chicken and tortillas. Ready in under an hour, this crowd-pleasing dish brings the flavors of New Mexico to your table.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup roasted Hatch green chiles, chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • Salt and pepper, to taste
  • 3 cups cooked shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 8–10 medium flour tortillas
  • 1/4 cup chopped green onions, for garnish
  • 1/4 cup 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 creamy Hatch green chile sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until pale golden. Slowly pour in the chicken broth while whisking constantly. Continue whisking until the mixture thickens, about 2-3 minutes.
  3. Reduce heat to low. Add the softened cream cheese in chunks, whisking until smooth. Whisk in the sour cream. Stir in the chopped Hatch chiles, garlic powder, cumin, and a pinch of salt and pepper. Set aside.
  4. Prepare the chicken filling: In a mixing bowl, combine the shredded chicken with 1/2 cup of the Monterey Jack cheese and 2 tablespoons of the sauce.
  5. Warm the tortillas in a dry skillet over medium heat for about 10 seconds per side, or microwave wrapped in a damp paper towel for 30 seconds.
  6. Assemble the enchiladas: Spread about 1/2 cup of the sauce evenly across the bottom of the prepared baking dish. Place about 1/4 cup of the chicken mixture in a line down the center of each tortilla, sprinkle a little cheese on top, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.
  7. Pour the remaining sauce over the rolled enchiladas, spreading evenly. Sprinkle the remaining Monterey Jack and cheddar cheese on top.
  8. Bake for 20-25 minutes, until bubbly and cheese is melted and lightly browned. For a deeper golden top, broil for the last 2 minutes, watching carefully.
  9. Let the enchiladas rest for 5 minutes before serving. Garnish with chopped green onions and fresh cilantro. Serve hot.

Notes

The sauce can be made up to 2 days ahead. Use room-temperature cream cheese for a smooth sauce. Let enchiladas rest after baking to set. For a lighter version, use corn tortillas, low-fat cream cheese, and reduced-fat sour cream.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, creamy enchiladas, New Mexico recipe, easy dinner, weeknight meal

Find it online: https://forkmila.com/easy-creamy-hatch-green-chile-chicken-enchiladas/