Print

Creamy Green Chile Chicken Enchiladas Recipe with Easy Hatch Chile Sauce

creamy green chile chicken enchiladas - featured image
Print Recipe

A comforting and creamy chicken enchilada recipe featuring a smoky, slightly spicy Hatch chile sauce that’s quick and easy to prepare, perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced onions
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 4–5 fresh or canned Hatch green chiles, roasted, peeled, and chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (use gluten-free flour if needed)
  • 2 cups whole milk (or dairy-free milk like almond if preferred)
  • 1/2 cup sour cream (can swap with Greek yogurt)
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 8–10 soft corn tortillas (warmed; use flour tortillas if preferred)
  • 1 cup shredded cheddar cheese (for topping)
  • Fresh cilantro, chopped (optional garnish)

Instructions

  1. Roast fresh Hatch chiles under the broiler or over an open flame until the skin blisters and chars (about 5-7 minutes). Place them in a sealed bowl or plastic bag to steam for 10 minutes, then peel off skins, remove seeds, and chop roughly. If using canned, drain and chop.
  2. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 tablespoons of flour, whisking constantly to form a roux. Cook for about 1-2 minutes until slightly golden but not browned. Slowly whisk in 2 cups of milk, stirring constantly to avoid lumps. Cook until thickened and creamy, about 5 minutes.
  3. Stir in the chopped Hatch chiles, 1/2 teaspoon cumin, salt, and pepper. Simmer on low for 3-4 minutes to meld flavors. Remove from heat and stir in 1/2 cup sour cream until smooth and creamy.
  4. In a bowl, combine shredded chicken, diced onions, 1 cup Monterey Jack cheese, garlic powder, salt, and pepper. Mix well.
  5. Warm each tortilla in a dry skillet or microwave wrapped in a damp towel for 20 seconds to prevent cracking.
  6. Spread about 1/4 cup of Hatch chile sauce on the bottom of a baking dish. Place a warmed tortilla on a plate, spoon about 1/3 cup of chicken filling onto the center, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  7. Pour the remaining Hatch chile sauce evenly over the rolled enchiladas. Sprinkle 1 cup shredded cheddar cheese on top.
  8. Bake at 375°F (190°C) for 20-25 minutes, until bubbly and golden on the edges. Watch closely in last 5 minutes to avoid over-browning.
  9. Remove from oven and let cool for 5 minutes before serving. Sprinkle with fresh cilantro if desired.

Notes

Roast Hatch chiles carefully to avoid bitterness from unpeeled skins. Stir roux constantly to prevent burning. Add milk if sauce thickens too much. Warm tortillas to prevent cracking. Use rotisserie chicken for convenience. Sauce can be blended for smoothness or left textured. Adjust spice level by varying Hatch chile amount or adding jalapeños. Dairy-free and gluten-free substitutions are easy to make.

Nutrition

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

Find it online: https://goldensimmer.com/creamy-green-chile-chicken-enchiladas-recipe-with-easy-hatch-chile-sauce/