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Creamy Hatch Green Chile Chicken Enchiladas

Creamy Hatch Green Chile Chicken Enchiladas - featured image
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A comforting and flavorful enchilada recipe featuring tender chicken, smoky Hatch green chiles, and a tangy homemade sour cream sauce. Perfect for weeknights or gatherings, this dish balances creamy, zesty, and spicy flavors.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup Hatch green chiles, roasted and chopped (fresh or canned)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 cup sour cream (full-fat preferred)
  • 1 cup chicken broth (low sodium preferred)
  • 2 tablespoons all-purpose flour (use gluten-free flour if needed)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper, to taste
  • 8–10 flour tortillas (6-inch size; corn tortillas can be used for gluten-free)
  • 1 cup shredded Monterey Jack or cheddar cheese, for topping
  • Fresh cilantro, chopped (optional garnish)

Instructions

  1. Prepare the Filling: In a large bowl, combine shredded chicken, chopped Hatch green chiles, Monterey Jack cheese, diced onion, minced garlic, cumin, salt, and pepper. Mix gently until evenly distributed. Set aside. (About 10 minutes)
  2. Make the Sour Cream Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until smooth roux forms, do not brown. Slowly whisk in chicken broth, avoiding lumps. Add sour cream, garlic powder, onion powder, salt, and pepper. Stir constantly until sauce thickens, about 5 minutes. Remove from heat and keep warm. (15 minutes)
  3. Warm the Tortillas: Heat a non-stick skillet over medium heat. Warm each tortilla about 15 seconds per side to make pliable. Wrap warm tortillas in a clean kitchen towel to keep warm. (10 minutes)
  4. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Pour a thin layer of sour cream sauce into the bottom of a 9×13-inch baking dish. Spoon about 1/3 cup of chicken filling into each tortilla, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.
  5. Top and Bake: Pour remaining sour cream sauce evenly over rolled enchiladas. Sprinkle shredded cheese on top. Bake uncovered for 20-25 minutes until cheese is bubbly and slightly golden.
  6. Rest and Serve: Let enchiladas rest for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.

Notes

Whisk sauce constantly to avoid lumps and breaking. Warm tortillas to prevent cracking. If sauce is too thick before baking, thin with a splash of broth. Do not overload tortillas to avoid tearing. Rest enchiladas after baking to let flavors meld. For dairy-free, substitute sour cream and cheese with plant-based alternatives. Canned Hatch chiles can be used if fresh are unavailable.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, creamy enchiladas, sour cream sauce, Tex-Mex, easy dinner, comfort food

Find it online: https://piperplate.com/creamy-hatch-green-chile-chicken-enchiladas-recipe-easy-homemade-sour-cream-sauce-guide/