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Creamy Hatch Green Chili Chicken Enchiladas

creamy hatch green chili chicken enchiladas - featured image
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A comforting and easy-to-make enchilada recipe featuring shredded chicken, roasted Hatch green chilies, and a creamy homemade sour cream sauce. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 cup roasted Hatch green chilies, chopped (fresh or jarred)
  • 1/2 cup diced onion (yellow or white)
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup sour cream (full-fat recommended; Greek yogurt can be used as a substitute)
  • 1 cup chicken broth (preferably low sodium)
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • 10–12 corn or flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese (or Mexican cheese blend)
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add shredded chicken, chopped Hatch green chilies, ground cumin, salt, and pepper. Stir well and cook for 3-5 minutes until heated through. Set aside.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly to form a roux.
  5. Slowly whisk in chicken broth, ensuring no lumps form. Bring to a gentle simmer, whisking frequently until slightly thickened, about 3-4 minutes.
  6. Remove from heat and stir in sour cream, chili powder, garlic powder, and salt. Mix until smooth and creamy.
  7. Lightly warm tortillas to make them pliable (about 15 seconds in the microwave wrapped in a damp towel).
  8. Spoon about 1/4 cup of chicken filling onto each tortilla, sprinkle a little shredded cheese on top, roll up tightly, and place seam-side down in the baking dish.
  9. Pour sour cream sauce evenly over the enchiladas, covering all edges.
  10. Sprinkle remaining shredded Monterey Jack cheese over the top.
  11. Bake in the preheated oven for 20-25 minutes until sauce is bubbly and cheese is melted and golden.
  12. Let enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Notes

Warm tortillas before rolling to prevent cracking. Whisk sauce constantly to avoid lumps. If sauce is too thick after adding sour cream, add a splash more chicken broth. Avoid overfilling tortillas to prevent spills. Bake until cheese melts and sauce bubbles; broil 1-2 minutes for a golden crust if desired. Leftovers taste better the next day. Can freeze unbaked enchiladas for up to 2 months.

Nutrition

Keywords: enchiladas, Hatch green chilies, chicken enchiladas, creamy sauce, sour cream sauce, Tex-Mex, easy dinner, weeknight meal

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