Print

Creamy Hatch Green Chili Chicken Enchiladas

creamy hatch green chili chicken enchiladas - featured image
Print Recipe

These creamy Hatch green chili chicken enchiladas feature a smoky roasted salsa verde paired with a luscious chicken and cheese filling, perfect for quick and comforting southwestern meals.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded
  • 1 cup Hatch green chilies, roasted and chopped
  • 4 oz cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 1 lb tomatillos, husked and rinsed
  • 2–3 roasted Hatch green chilies
  • 1/2 cup fresh cilantro leaves
  • 1 small jalapeño, seeded and chopped (optional)
  • 1/2 small white onion, quartered
  • 2 cloves garlic
  • Juice of 1 lime
  • Salt to taste
  • 8–10 corn or flour tortillas
  • 1 cup shredded Monterey Jack cheese (for topping)
  • Fresh cilantro and sliced green onions for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Arrange tomatillos, roasted Hatch green chilies, quartered onion, and garlic cloves on a roasting pan. Roast for 20-25 minutes, turning once halfway through, until softened and slightly charred.
  2. Transfer roasted veggies to a blender. Add fresh cilantro, lime juice, and salt. Blend until smooth but still slightly textured. Adjust seasoning as needed and set aside.
  3. In a large bowl, combine shredded chicken, chopped Hatch green chilies, cream cheese, sour cream, diced onion, minced garlic, cumin, and 1 cup shredded Monterey Jack cheese. Mix until creamy and well combined. Season with salt and pepper.
  4. Heat a skillet over medium heat and warm tortillas one at a time for about 20 seconds per side to make them flexible.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of roasted salsa verde on the bottom of a 9×13 inch baking dish. Place about ⅓ cup of chicken filling onto each tortilla, roll up, and place seam-side down in the dish. Repeat until dish is full.
  6. Pour remaining roasted salsa verde evenly over the rolled enchiladas. Sprinkle remaining 1 cup shredded Monterey Jack cheese on top. Cover with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes until cheese is bubbly and slightly golden.
  7. Let enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro and sliced green onions if desired.

Notes

If filling is dry, add a splash of chicken broth before rolling. Warm tortillas to prevent cracking. Roasting tomatillos and chilies is key for smoky flavor. Can assemble ahead and refrigerate before baking. For dairy-free, substitute cream cheese and sour cream with plant-based alternatives.

Nutrition

Keywords: Hatch green chili, chicken enchiladas, salsa verde, creamy enchiladas, southwestern recipe, easy dinner, roasted tomatillos

Find it online: https://morselora.com/creamy-hatch-green-chili-chicken-enchiladas-recipe-easy-roasted-salsa-verde/