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Creamy Green Hatch Chili Chicken Enchiladas

creamy green hatch chili chicken enchiladas - featured image
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A comforting and creamy enchilada recipe featuring roasted green hatch chilies, shredded chicken, and a rich sour cream sauce. Perfect for a cozy weeknight dinner with a mild, smoky flavor.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for a quick option)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup roasted green hatch chilies, chopped (fresh or canned)
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup sour cream (full fat preferred)
  • 1 cup chicken broth (low sodium if possible)
  • 2 tablespoons all-purpose flour (or corn starch for gluten-free)
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon chili powder (optional)
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • 8–10 corn or flour tortillas
  • 1 cup shredded cheddar cheese (for topping)
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, warm a tablespoon of oil. Add the chopped onion and sauté for about 3-4 minutes until translucent and soft. Add the garlic and cook for another minute until fragrant.
  3. Add the shredded chicken, roasted hatch chilies, ground cumin, salt, and pepper to the skillet. Stir and cook for 3-5 minutes until heated through. Set aside.
  4. In a medium saucepan over medium heat, whisk together the chicken broth and flour until smooth. Cook for about 2 minutes, whisking constantly, until slightly thickened.
  5. Reduce heat to low and stir in the sour cream, chili powder, garlic powder, and salt. Stir gently until warm and creamy, about 3 minutes. Remove from heat and fold in the Monterey Jack cheese until melted and smooth. Add more broth if sauce is too thick.
  6. Warm the tortillas briefly in a dry skillet or microwave until flexible.
  7. Pour a small amount of sour cream sauce into the bottom of a 9×13 inch baking dish to prevent sticking.
  8. Place about 1/4 cup of the chicken filling in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
  9. Pour the remaining sour cream sauce evenly over the enchiladas and sprinkle shredded cheddar cheese on top.
  10. Bake uncovered for 20-25 minutes until cheese is melted and bubbly with golden spots.
  11. Let the enchiladas rest for 5 minutes before serving.

Notes

Roast fresh hatch chilies over an open flame or broiler for best flavor. Let chilies steam in a covered bowl for 10 minutes before peeling. Whisk flour and broth before heating to avoid lumps. Add sour cream off direct high heat to prevent curdling. Warm tortillas before rolling to prevent cracking. Let enchiladas rest after baking for easier slicing.

Nutrition

Keywords: enchiladas, chicken enchiladas, hatch chili, creamy sauce, Mexican, easy dinner, weeknight meal, comfort food

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