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Best Smoky Hatch Green Chile Chicken Enchiladas: Easy 30-Min Recipe

Hatch green chile chicken enchiladas - featured image
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These best smoky Hatch green chile chicken enchiladas are fast enough for a busy weeknight but impressive enough to serve to guests. The smoky flavor from the chiles, the creamy filling, and the melty cheese topping create a combination that is hard to beat.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (rotisserie chicken works beautifully; about 1 large chicken or 2 breasts)
  • 1 cup Hatch green chiles, roasted, peeled, and chopped (fresh when in season, or use 2 cans of 7-ounce fire-roasted Hatch chiles)
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Monterey Jack cheese (divided; use 1 cup in the filling and 1 cup for topping)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth (low-sodium preferred)
  • 1/2 cup Hatch green chiles, roasted and chopped (additional for sauce)
  • 1/2 teaspoon salt (for sauce)
  • 1/4 teaspoon garlic powder (for sauce)
  • 8–10 flour or corn tortillas
  • 1/2 cup shredded Monterey Jack cheese (for topping, in addition to the 1 cup reserved from above)
  • Fresh cilantro, chopped (for garnish)
  • Sour cream and sliced jalapeños (optional, for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13 baking dish with butter or non-stick spray.
  2. Make the enchilada sauce: In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Whisk in the 2 tablespoons of flour and cook for 1 minute, stirring constantly. Slowly pour in the 2 cups of chicken broth while whisking. Continue whisking until the sauce thickens, about 3-4 minutes. Stir in the 1/2 cup chopped Hatch chiles, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder. Reduce heat to low and let it simmer while you prepare the filling.
  3. Prepare the filling: In a large bowl, combine the shredded chicken, 1 cup of chopped Hatch chiles, softened cream cheese, sour cream, cumin, garlic powder, onion powder, salt, pepper, and 1 cup of shredded Monterey Jack cheese. Mix until well combined.
  4. Warm the tortillas: Wrap 8-10 tortillas in a damp paper towel and microwave for 30-45 seconds, or heat them one at a time in a dry skillet for about 15 seconds per side.
  5. Assemble the enchiladas: Spread about 1/2 cup of the enchilada sauce evenly over the bottom of your prepared baking dish. Take one warm tortilla, place about 1/3 cup of the chicken filling down the center, and roll it up tightly. Place it seam-side down in the dish. Repeat with the remaining tortillas, arranging them snugly in a single row.
  6. Top and bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese on top. Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for another 5-10 minutes, until the cheese is melted and bubbly and the edges are slightly golden.
  7. Rest and serve: Let the enchiladas rest for 5 minutes after taking them out of the oven. Garnish with fresh cilantro and serve with sour cream and sliced jalapeños on the side.

Notes

Don’t skip warming the tortillas to prevent cracking. Toast your cumin in a dry skillet for 30 seconds to deepen flavor. Use room temperature cream cheese to avoid lumps. Don’t overfill the tortillas (about 1/3 cup each). Let the enchiladas rest after baking to set. The sauce can be made up to 3 days ahead.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, smoky enchiladas, easy enchiladas, 30-minute recipe, weeknight dinner, comfort food

Find it online: https://sagestirs.com/best-smoky-hatch-green-chile-chicken-enchiladas-easy-30-min-recipe/