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Easy Creamy Hatch Green Chili Chicken Enchiladas

Hatch green chili chicken enchiladas - featured image
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Creamy Hatch green chili chicken enchiladas with a silky cream sauce, tender chicken, and just the right amount of heat. Ready in about 40 minutes, this easy weeknight dinner is a crowd-pleaser that feels special without the fuss.

Ingredients

Scale
  • 1 ½ pounds ground chicken (or shredded rotisserie chicken)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (4-ounce) cans diced Hatch green chiles (mild or hot)
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth (low-sodium preferred)
  • ½ cup sour cream (full-fat, room temperature)
  • ½ cup heavy cream
  • ½ teaspoon garlic powder
  • Salt and white pepper to taste
  • 8–10 flour tortillas (fajita size)
  • 2 cups shredded Monterey Jack cheese
  • ½ cup shredded sharp cheddar cheese
  • Fresh cilantro, chopped (for garnish)
  • Optional: sliced jalapeños, diced avocado, or extra sour cream for serving

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the chicken filling: Heat a large skillet over medium-high heat. Add ground chicken and cook, breaking it apart, until browned and cooked through (6-8 minutes). Drain excess fat if needed.
  3. Add aromatics and spices: Push chicken to one side. Add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Stir in first can of Hatch green chiles, cumin, smoked paprika, salt, and pepper. Cook 2 minutes.
  4. Add cream cheese: Reduce heat to low. Add softened cream cheese and stir until fully melted and incorporated. Remove from heat.
  5. Make the cream sauce: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1-2 minutes (roux). Slowly pour in chicken broth while whisking continuously. Bring to a gentle simmer, then reduce heat to low.
  6. Finish the sauce: Whisk in sour cream, heavy cream, second can of Hatch green chiles, garlic powder, salt, and white pepper. Cook 3-4 minutes until smooth and slightly thickened. Do not let it boil.
  7. Assemble the enchiladas: Spread ½ cup of cream sauce on the bottom of the prepared baking dish. Place about ⅓ cup of chicken filling down the center of each tortilla, sprinkle with a little Monterey Jack cheese, roll tightly, and place seam-side down in the dish.
  8. Top with sauce and cheese: Pour remaining cream sauce evenly over enchiladas. Sprinkle remaining Monterey Jack and cheddar cheese on top.
  9. Bake: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake 10-15 minutes more until cheese is melted, bubbly, and golden. Let rest 5 minutes before serving.
  10. Garnish and serve: Sprinkle with fresh cilantro. Add optional toppings like sliced jalapeños, diced avocado, or sour cream. Serve hot.

Notes

For best results, use room temperature cream cheese and sour cream to prevent lumps and curdling. Lightly toast tortillas in a dry skillet before filling to prevent sogginess. Let enchiladas rest 5 minutes after baking to set. Double the sauce for extra drizzling. Leftovers keep 4 days in the fridge or freeze for up to 3 months.

Nutrition

Keywords: Hatch green chili enchiladas, creamy chicken enchiladas, easy enchilada recipe, weeknight dinner, green chile enchiladas, Mexican casserole

Find it online: https://eliplate.com/easy-creamy-hatch-green-chili-chicken-enchiladas/