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Creamy Hatch Green Chile Chicken Enchiladas

Creamy Hatch Green Chile Chicken Enchiladas - featured image
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These creamy Hatch green chile chicken enchiladas feature a homemade sour cream sauce that balances smoky mild heat with silky tang, perfect for quick and comforting dinners.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie works great)
  • 1 (4-ounce) can Hatch green chiles, diced
  • 8–10 corn or flour tortillas
  • 1 ½ cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese (optional)
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 ½ cups whole milk (or 2% for lighter)
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • Pinch of smoked paprika (optional)
  • Optional garnishes: fresh cilantro, sliced green onions, extra Hatch green chiles, avocado slices, lime wedges

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. Prepare the sour cream sauce: In a medium saucepan over medium heat, melt 1 tablespoon of butter until foamy but not browned. Sprinkle in 1 tablespoon of flour and whisk constantly for about 1 minute to cook out the raw flour taste.
  3. Slowly pour in 1 ½ cups of milk, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer until it thickens, about 4-6 minutes.
  4. Remove from heat and stir in ½ cup sour cream, 1 teaspoon garlic powder, ½ teaspoon cumin, salt, and pepper to taste. Add a pinch of smoked paprika if desired. Stir until smooth and creamy. Add a splash of milk if too thick.
  5. Mix the filling: In a bowl, combine shredded chicken with diced Hatch green chiles (reserve some for topping). Pour about ½ cup of the sour cream sauce into the chicken mixture and stir to combine.
  6. Warm the tortillas in a dry skillet over medium heat for 20-30 seconds per side until soft and pliable. Wrap warm tortillas in a clean kitchen towel to keep warm.
  7. Assemble the enchiladas: Spread a thin layer of sour cream sauce on the bottom of the baking dish. Place about ⅓ cup of the chicken mixture onto each tortilla, sprinkle with some shredded cheese, roll tightly, and place seam side down in the dish. Repeat with remaining tortillas and filling.
  8. Pour the remaining sour cream sauce evenly over the rolled tortillas. Sprinkle remaining shredded Monterey Jack and cheddar cheese on top. Scatter reserved diced Hatch chiles over the cheese.
  9. Bake uncovered for 20-25 minutes until bubbly and cheese is melted and lightly golden. If cheese browns too fast, loosely cover with foil halfway through baking.
  10. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, sliced green onions, avocado slices, and a squeeze of lime if desired.

Notes

Warm tortillas in a dry skillet to prevent cracking when rolling. Whisk sauce steadily to avoid lumps. Sauce can be made ahead and reheated gently. For gluten-free, substitute flour with gluten-free blend or cornstarch. For dairy-free, use coconut yogurt and plant-based milk but flavor will differ.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, creamy sauce, sour cream sauce, easy dinner, Mexican recipe, weeknight meal

Find it online: https://tastypierecipes.com/creamy-hatch-green-chile-chicken-enchiladas-recipe-perfect-for-easy-dinner/