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Creamy Hatch Green Chili Chicken Enchiladas (Easy Recipe)

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These creamy Hatch green chili chicken enchiladas are rich, spicy, and completely satisfying. They come together quickly with simple ingredients, featuring a silky Hatch green chili sauce that’s deeply flavorful.

Ingredients

Scale
  • 3 cups cooked chicken, shredded
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup roasted Hatch green chiles, chopped
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth, low-sodium
  • 1 cup roasted Hatch green chiles, chopped
  • 1/2 cup heavy cream
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • Salt and black pepper to taste
  • 8–10 flour tortillas (fajita size, about 8 inches)
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • Fresh cilantro, chopped (for garnish)
  • Green onions, sliced (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish with butter or non-stick spray.
  2. Make the creamy Hatch green chili sauce: In a large skillet or saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until the roux smells nutty and looks like wet sand.
  3. Slowly pour in the chicken broth while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 3-4 minutes.
  4. Add the chopped Hatch chiles, heavy cream, garlic powder, cumin, salt, and pepper. Stir and let simmer for 2-3 minutes until the sauce is silky and slightly thickened. Remove from heat and set aside.
  5. Prepare the filling: In a medium mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth.
  6. Add the shredded chicken, chopped Hatch chiles, Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, cumin, salt, and pepper. Stir until well combined. Adjust seasoning to taste.
  7. Assemble the enchiladas: Spread about 1/2 cup of the creamy Hatch green chili sauce on the bottom of the greased baking dish.
  8. Place about 1/3 cup of the filling down the center of a tortilla. Roll it up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  9. Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the shredded Monterey Jack and cheddar cheese on top.
  10. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly and the edges are just starting to brown.
  11. Let the enchiladas rest for 5 minutes before serving.
  12. Garnish with fresh cilantro and sliced green onions. Serve hot.

Notes

For best results, use room temperature cream cheese. Warm tortillas before rolling to prevent cracking. Let enchiladas rest after baking to allow the sauce to set. For a vegetarian version, swap chicken for black beans, corn, and sautéed mushrooms. For gluten-free, use corn tortillas and substitute flour with a gluten-free blend or cornstarch.

Nutrition

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

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