Print

Creamy Green Hatch Chili Chicken Enchiladas

creamy green hatch chili chicken enchiladas - featured image
Print Recipe

Silky, creamy green Hatch chili sauce coats tender chicken and soft tortillas in this comforting enchilada recipe, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 6–8 fresh roasted Hatch chilies, peeled and chopped (or 1 cup canned green chilies)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1 cup sour cream (full-fat recommended)
  • 1 cup chicken broth (low sodium preferred)
  • 2 tablespoons flour (use gluten-free if needed)
  • 2 tablespoons olive oil or butter
  • 1 teaspoon cumin
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • 2 cups shredded Monterey Jack or Mexican cheese blend
  • 8–10 small flour tortillas (corn tortillas can be used)

Instructions

  1. Roast 6-8 Hatch chilies over an open flame or broiler until skins char and blister. Place in a sealed bowl or plastic bag for 10 minutes to steam, then peel, seed, and chop roughly. (15 minutes)
  2. Heat olive oil or butter in a large skillet over medium heat. Sauté diced onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute without browning. (6 minutes)
  3. Sprinkle flour over onions and garlic, stirring constantly for 1-2 minutes to cook out raw taste. Slowly whisk in chicken broth and simmer until slightly thickened, about 5 minutes.
  4. Transfer sautéed mixture and chopped chilies to a blender or use immersion blender in skillet. Add cream cheese and sour cream, blend until silky smooth. Return to pan and warm gently. Stir in cumin, lime juice, salt, and pepper. (5 minutes)
  5. In a bowl, combine shredded chicken with about 1 cup of the green sauce and ½ cup shredded cheese. Mix well to coat chicken evenly. (3 minutes)
  6. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm tortillas until pliable. Spoon about ½ cup chicken mixture onto each tortilla, roll tightly, and place seam side down in baking dish. (10 minutes)
  7. Pour remaining green sauce evenly over enchiladas. Sprinkle remaining 1½ cups shredded cheese on top. Bake uncovered for 20-25 minutes until bubbly and cheese is melted and golden at edges. (20-25 minutes)
  8. Let enchiladas rest for 5 minutes before serving to thicken sauce. Garnish with fresh cilantro or sour cream if desired. (5 minutes)

Notes

Roast Hatch chilies yourself for best flavor. Use full-fat sour cream for smoothness or substitute Greek yogurt for lighter texture. Warm tortillas well before rolling to prevent tearing. Adjust sauce thickness with chicken broth or cream cheese as needed. Can be assembled ahead and refrigerated for 24 hours before baking. Freeze unbaked for up to 2 months.

Nutrition

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

Find it online: https://blixfood.com/creamy-green-hatch-chili-chicken-enchiladas-recipe-easy-homemade-rich-sauce/