Print

Creamy Hatch Green Chile Chicken Enchiladas

creamy Hatch green chile chicken enchiladas - featured image
Print Recipe

A comforting and easy weeknight dinner featuring shredded chicken and Hatch green chiles wrapped in tortillas and smothered in a velvety creamy sauce.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works well)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 can (4 oz / 113 g) diced Hatch green chiles (mild to medium heat)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (room temperature)
  • 1/2 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1 can (4 oz / 113 g) diced Hatch green chiles (for sauce)
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon smoked paprika (optional)
  • 8–10 large flour tortillas
  • Extra shredded cheese for topping (about 1 cup)
  • Optional garnishes: chopped fresh cilantro, sliced green onions, avocado slices or guacamole, fresh lime wedges

Instructions

  1. Prepare the Filling: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant. Add minced garlic and cook for 30 seconds until aromatic.
  2. Add shredded chicken and 1 can of diced Hatch green chiles to the skillet. Stir to combine and warm through, about 2-3 minutes. Season lightly with salt and pepper. Remove from heat and transfer to a mixing bowl.
  3. Stir in shredded Monterey Jack and sharp cheddar cheeses into the chicken mixture. Set aside.
  4. Make the Velvety Sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour continuously for 1-2 minutes until light golden to form a roux.
  5. Slowly pour in 2 cups of whole milk while whisking steadily. Continue whisking until the sauce thickens, about 3-5 minutes.
  6. Lower heat to medium-low and stir in sour cream and softened cream cheese until fully melted and incorporated. Add the second can of diced Hatch green chiles, smoked paprika, salt, and pepper to taste. Simmer gently for 2-3 minutes until creamy and velvety.
  7. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
  8. Warm tortillas briefly in a dry skillet or microwave to make them pliable. Spoon about 1/3 cup of chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
  9. Pour the creamy Hatch chile sauce evenly over the rolled enchiladas, coating each generously.
  10. Sprinkle extra shredded cheese over the top.
  11. Bake for 20-25 minutes until cheese is melted, lightly browned, and sauce is bubbling.
  12. Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro, green onions, or avocado slices if desired.

Notes

Use room temperature milk to avoid lumps in sauce. Warm tortillas before rolling to prevent tearing. Adjust Hatch chile quantity to control spice level. For gluten-free, use corn tortillas and gluten-free flour. For dairy-free, substitute milk and cheeses with plant-based alternatives. Sauce can be loosened with milk if too thick. Do not overfill tortillas to avoid bursting during baking.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, creamy sauce, easy dinner, Southwestern, comfort food, weeknight meal

Find it online: https://nanarecipes.info/creamy-hatch-green-chile-chicken-enchiladas-recipe-easy-velvety-sauce/