Creamy Hatch Green Chile Chicken Enchiladas
Tender chicken-filled tortillas drenched in a silky sour cream sauce with roasted Hatch green chiles, delivering a perfect balance of spice, creaminess, and tang for an easy and comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Southwestern
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup roasted Hatch green chiles, chopped (fresh or canned)
- 1 small onion, finely diced
- 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 (preferably low sodium)
- 1/2 cup shredded Monterey Jack cheese (or pepper jack for extra heat)
- 1 tablespoon all-purpose flour (or cornstarch for gluten-free option)
- 1 tablespoon unsalted butter
- 1/4 teaspoon smoked paprika (optional)
- Salt to taste
- 8–10 corn tortillas (softened by warming)
- 1 cup shredded cheese (Monterey Jack or a blend)
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (optional garnish)
Instructions
- Heat 1 tablespoon of oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add shredded chicken and chopped Hatch green chiles to the skillet. Sprinkle with ground cumin, salt, and pepper. Stir and cook for 3-5 minutes until heated through. Remove from heat and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux, stirring constantly.
- Slowly whisk in chicken broth, stirring continuously until thickened, about 3-4 minutes. Reduce heat to low, stir in sour cream, smoked paprika, and salt. Heat gently until warm without boiling.
- Stir in 1/2 cup shredded cheese until melted and combined. Remove from heat.
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Warm corn tortillas until pliable. Spoon about 1/4 cup chicken filling onto each tortilla, roll tightly, and place seam side down in the baking dish.
- Pour sour cream sauce evenly over rolled enchiladas. Sprinkle remaining shredded cheese on top.
- Bake for 15-20 minutes until cheese is bubbly and lightly golden.
- Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro and sliced green onions if desired.
Notes
Use freshly roasted Hatch green chiles for best flavor; canned chiles are a fine substitute. For gluten-free, substitute flour with cornstarch. Warm tortillas before rolling to prevent tearing. Avoid overfilling tortillas (about 1/4 cup filling each). Heat sour cream sauce gently to prevent curdling. Let enchiladas rest after baking for better slicing.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Fat: 18
- Carbohydrates: 25
- Fiber: 3
- Protein: 28
Keywords: Hatch green chile, chicken enchiladas, creamy sauce, easy dinner, Southwestern, comfort food, baked enchiladas