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Creamy Green Hatch Chili Chicken Enchiladas

creamy green hatch chili chicken enchiladas - featured image
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These creamy green Hatch chili chicken enchiladas combine tender shredded chicken, smoky roasted Hatch chilies, and a silky sour cream sauce for a flavorful and comforting homemade dinner.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup sour cream (full-fat)
  • 1 cup roasted Hatch green chilies, chopped
  • 1/2 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • 1 teaspoon ground cumin
  • 8–10 corn tortillas
  • 1 cup shredded cheese (mix of Monterey Jack and cheddar for topping)
  • Fresh cilantro, chopped (optional garnish)
  • Fresh lime wedges (for serving)

Instructions

  1. Prepare the Chicken Filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Add shredded chicken, salt, and pepper, stirring to combine. Cook for 3-4 minutes until warmed through. Remove from heat and stir in 1 cup Monterey Jack and cheddar cheese mixture. Set aside.
  2. Make the Green Hatch Chili Sour Cream Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to make a light roux. Slowly whisk in chicken broth until smooth. Cook for 2-3 minutes until sauce thickens slightly. Remove from heat and stir in sour cream, chopped roasted Hatch chilies, ground cumin, and salt. Mix well until creamy and smooth. Add more broth if sauce is too thick.
  3. Soften the Tortillas: Warm corn tortillas one by one in a dry skillet over medium heat for about 20 seconds per side or wrap in a damp towel and microwave for 30 seconds to prevent cracking when rolling.
  4. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spread a thin layer of sour cream sauce on the bottom of a 9×13-inch baking dish. Spoon about 1/4 cup of chicken filling onto each tortilla, roll it up, and place seam side down in the dish. Pour remaining sauce evenly over enchiladas. Sprinkle remaining shredded cheese on top.
  5. Bake: Cover dish loosely with foil and bake for 15 minutes. Remove foil and bake for another 5 minutes or until cheese is bubbly and golden.
  6. Serve: Let enchiladas rest for 5 minutes before serving. Garnish with chopped fresh cilantro and lime wedges.

Notes

Taste Hatch chilies before adding to adjust heat level. Soften tortillas before rolling to prevent cracking. If sauce is too tangy, add a pinch of sugar. Cover dish with foil while baking to keep tortillas moist. Leftovers keep well refrigerated for up to 3 days and reheat best in oven covered with foil.

Nutrition

Keywords: enchiladas, Hatch chili, chicken enchiladas, creamy sauce, homemade dinner, Mexican, easy dinner, comfort food

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