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Creamy Hatch Green Chili Chicken Enchiladas

creamy hatch green chili chicken enchiladas - featured image
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A comforting and creamy enchilada recipe featuring tender shredded chicken, Hatch green chilis, and a silky cottage cheese sauce. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works wonders)
  • 1 cup Hatch green chilis, canned or roasted and chopped
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 cup cottage cheese, small-curd recommended
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup milk (whole or 2%)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 8–10 flour tortillas (medium-sized, soft)
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, chopped (optional garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish and set it aside.
  2. In a medium saucepan over medium heat, melt 1 tablespoon of butter (optional). Stir in the flour and cook for about 1 minute until it forms a paste and turns light golden.
  3. Slowly whisk in the milk, making sure no lumps remain. Cook, stirring often, until the sauce thickens slightly—about 3-4 minutes.
  4. Reduce heat to low, then add cottage cheese, sour cream, cumin, salt, and pepper. Stir until smooth and creamy. For a silkier sauce, blend with a blender or immersion blender. Remove from heat and set aside.
  5. In a large bowl, combine shredded chicken, diced onions, minced garlic, and Hatch green chilis. Pour about half of the creamy sauce into the mixture and stir gently to coat evenly.
  6. Warm the tortillas slightly to make them pliable—microwave covered with a damp paper towel for 20-30 seconds.
  7. Spoon about 1/3 cup (80 ml) of the chicken filling onto each tortilla, then roll it up tightly.
  8. Place the rolled enchiladas seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
  9. Pour the remaining creamy sauce evenly over the top of the rolled enchiladas.
  10. Sprinkle shredded cheddar cheese generously over the sauce layer.
  11. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
  12. Garnish with fresh cilantro before serving.

Notes

Warm tortillas before rolling to prevent cracking. Blend the sauce for a silky texture. Use rotisserie chicken for convenience and juiciness. Adjust salt and pepper gradually. If sauce is too thick, add a splash of milk to loosen. Can substitute almond flour for gluten-free. Greek yogurt can replace sour cream for a lighter option.

Nutrition

Keywords: Hatch green chili, chicken enchiladas, creamy enchiladas, easy dinner, comfort food, Mexican-inspired, weeknight meal

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