Creamy Hatch Green Chile Chicken Enchiladas
These creamy Hatch green chile chicken enchiladas feature a smoky roasted tomatillo sauce and tender shredded chicken wrapped in soft tortillas, delivering a perfect blend of creamy, spicy, and fresh flavors ideal for a quick and comforting Tex-Mex dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Tex-Mex
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 3–4 medium-sized Hatch green chiles, roasted, peeled, and chopped
- 6–8 medium tomatillos, husked and roasted
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup shredded Monterey Jack or Chihuahua cheese
- ½ cup sour cream (can substitute Greek yogurt)
- 1 cup low sodium chicken broth
- 2 tablespoons flour (can use cornstarch for gluten-free)
- 2 tablespoons butter
- A handful chopped cilantro (optional but recommended)
- Salt and pepper to taste
- 8–10 medium flour tortillas (soft and pliable; corn tortillas can be used but soften first)
Instructions
- Preheat oven to 425°F (220°C). Place husked tomatillos and roasted (peeled) Hatch green chiles on a baking sheet. Roast until tomatillos are soft and slightly charred, about 15-20 minutes. Let cool slightly.
- In a blender, combine roasted tomatillos and Hatch chiles with a pinch of salt and a few tablespoons of chicken broth. Puree until smooth.
- In a medium saucepan, melt butter over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds. Stir in flour and cook for 1 minute to create a roux.
- Slowly whisk in tomatillo puree and remaining chicken broth. Bring to a simmer, whisking constantly until sauce thickens, about 4-5 minutes. Remove from heat and stir in sour cream and ¾ cup shredded cheese until melted and smooth. Season with salt and pepper to taste.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Warm tortillas in a dry skillet or microwave to make them pliable.
- Spoon about ½ cup shredded chicken mixed with chopped Hatch chiles onto each tortilla. Roll tightly and place seam-side down in the baking dish.
- Pour creamy roasted tomatillo sauce evenly over rolled enchiladas. Sprinkle remaining cheese on top.
- Bake uncovered for 20-25 minutes, until bubbly and cheese is golden.
- Remove from oven and let rest for 5 minutes. Garnish with chopped fresh cilantro before serving.
Notes
Roasting tomatillos and Hatch chiles is key for smoky depth. Let sour cream come to room temperature before adding to sauce to avoid curdling. Warm tortillas before rolling to prevent tearing. Adjust spice level by removing chile seeds or adding jalapeño/cayenne. For gluten-free, substitute flour with cornstarch and use gluten-free tortillas. Leftovers store well in fridge for 3 days; reheat gently in oven covered with foil. Freeze assembled enchiladas without cheese topping for make-ahead meals.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 3
- Protein: 22
Keywords: Hatch green chile, chicken enchiladas, roasted tomatillo sauce, creamy enchiladas, Tex-Mex dinner, easy enchiladas, weeknight dinner