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Creamy Hatch Green Chile Chicken Enchiladas Recipe

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These creamy Hatch green chile chicken enchiladas are simple enough for a weeknight, special enough for company, and packed with smoky, slightly sweet Hatch chile flavor. The velvety sauce, made with cream cheese and sour cream, clings to every fold of the tortilla without making it soggy.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 1 cup roasted, peeled, and chopped Hatch green chiles (or canned Hatch chiles)
  • 8 oz cream cheese, softened to room temperature
  • 1 cup sour cream
  • 1 cup low-sodium chicken broth
  • 2 cups shredded Monterey Jack cheese (divided)
  • 8–10 corn tortillas
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Kosher salt and black pepper to taste
  • Fresh cilantro for garnish
  • Pickled jalapeños (optional, for topping)

Instructions

  1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
  2. In a large bowl, combine shredded chicken, 1 cup Monterey Jack cheese, half of the chopped Hatch chiles, and a pinch of salt and pepper. Mix well and set aside.
  3. In a large skillet over medium heat, add 1 tablespoon oil. Sauté diced onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Reduce heat to low. Add softened cream cheese and stir constantly until completely melted and smooth, about 2 minutes.
  5. Pour in chicken broth and sour cream. Whisk until silky and uniform. Increase heat to medium and let come to a gentle simmer until slightly thickened.
  6. Add remaining Hatch chiles, ground cumin, and a pinch of salt. Stir and simmer for 2-3 minutes. Taste and adjust seasoning. Turn off heat.
  7. Warm tortillas: Wrap in damp paper towels and microwave for 30-45 seconds, or warm one by one in a dry skillet for 15 seconds per side.
  8. Spread about 1/2 cup of sauce evenly over the bottom of the prepared baking dish.
  9. Place a warm tortilla, add 2-3 tablespoons of chicken filling in a line down the center. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas and filling.
  10. Pour remaining sauce evenly over the rolled enchiladas. Sprinkle remaining 1 cup Monterey Jack cheese on top.
  11. Bake for 20-25 minutes until bubbly and cheese is melted and starting to brown. For a deeper golden top, broil for the last 2 minutes, watching carefully.
  12. Let rest for 5-10 minutes before serving. Garnish with fresh cilantro and pickled jalapeños if desired.

Notes

Use full-fat cream cheese and sour cream for the silkiest sauce. Warm tortillas thoroughly to prevent cracking. Let enchiladas rest before serving to allow sauce to set. For freezing, assemble without baking, cover tightly, and freeze up to 3 months; bake from frozen adding 15-20 minutes.

Nutrition

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

Find it online: https://lindabake.com/creamy-hatch-green-chile-chicken-enchiladas-recipe/