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Creamy Hatch Green Chili Chicken Enchiladas

Creamy Hatch Green Chili Chicken Enchiladas - featured image
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These creamy Hatch green chili chicken enchiladas feature a velvety sour cream sauce with smoky roasted chiles, tender chicken, and melted cheese. An easy, crowd-pleasing dinner that comes together in under 45 minutes.

Ingredients

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  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup sour cream (full-fat preferred)
  • 4 ounces cream cheese, softened
  • 1 cup roasted Hatch green chiles, chopped (for sauce)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 3 cups cooked chicken, shredded
  • 1 cup shredded Monterey Jack cheese (for filling)
  • 1/2 cup sour cream (for filling)
  • 1/2 cup roasted Hatch green chiles, chopped (for filling)
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste (for filling)
  • 8–10 flour tortillas (8-inch)
  • 1 1/2 cups shredded Monterey Jack cheese (for topping)
  • Fresh cilantro for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Make the sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until fragrant. Slowly pour in the chicken broth while whisking constantly. Bring to a gentle simmer and cook until thickened, about 3 minutes.
  3. Reduce heat to low. Stir in 1 cup sour cream, softened cream cheese, 1 cup chopped Hatch chiles, garlic powder, and cumin. Whisk until smooth and cream cheese is fully melted, about 3-4 minutes. Season with salt and pepper. Set aside.
  4. Prepare the filling: In a large bowl, combine shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, 1/2 cup chopped Hatch chiles, cilantro, and onion powder. Mix well. Season with salt and pepper.
  5. Spread about 1/2 cup of the sauce evenly over the bottom of the prepared baking dish.
  6. Place about 1/3 cup of filling down the center of each tortilla. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas, arranging them snugly in a single layer.
  7. Pour remaining sauce evenly over the rolled enchiladas, covering the ends. Sprinkle remaining 1 1/2 cups Monterey Jack cheese on top.
  8. Bake for 20-25 minutes, until cheese is melted and bubbly and edges are lightly browned. For a golden top, broil for the last 2 minutes, watching closely.
  9. Let enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro and serve hot.

Notes

For best results, use room temperature cream cheese to avoid lumps. Warm tortillas before rolling to prevent cracking. The sauce can be made a day ahead and refrigerated. To freeze, assemble unbaked enchiladas, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding 10 minutes to the cooking time.

Nutrition

Keywords: Hatch green chile enchiladas, creamy chicken enchiladas, green chile chicken enchiladas, easy enchilada recipe, New Mexican enchiladas

Find it online: https://cookyep.com/creamy-hatch-green-chili-chicken-enchiladas-best-easy-recipe/