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Creamy Hatch Green Chili Chicken Enchiladas: Best Easy Recipe

Creamy Hatch Green Chili Chicken Enchiladas - featured image
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These creamy Hatch green chili chicken enchiladas are a quick and easy weeknight dinner that turns skeptics into fans. The rich, smoky sauce and melty cheese create a comforting dish that’s perfect for potlucks and family dinners.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (from one rotisserie chicken)
  • 8 oz cream cheese, softened
  • 1 cup sour cream (for filling)
  • 1 (7 oz) can or jar of Hatch green chiles, diced
  • 1 cup shredded Monterey Jack cheese (for filling)
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 8–10 flour tortillas (soft taco size)
  • 1 cup sour cream (for topping)
  • 1/2 cup chicken broth (low-sodium)
  • 1 1/2 cups shredded Monterey Jack cheese (for topping)
  • Optional: fresh cilantro and sliced jalapeño for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
  2. Make the filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, 1 cup sour cream, diced Hatch green chiles, 1 cup shredded Monterey Jack cheese, chopped green onions, garlic powder, and cumin. Stir until evenly distributed. Season with salt and pepper to taste.
  3. Prepare the creamy topping: In a medium saucepan over low heat, whisk together the remaining 1 cup sour cream and chicken broth. Warm gently without boiling until smooth and pourable. Set aside.
  4. Assemble the enchiladas: Place about 1/3 cup of filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas, arranging them snugly in a single row.
  5. Pour the warm creamy topping evenly over the rolled tortillas. Sprinkle the remaining 1 1/2 cups Monterey Jack cheese over the top.
  6. Bake for 20-25 minutes, until the cheese is melted, bubbly, and starting to turn golden at the edges. For a darker top, broil for the last 2 minutes, watching carefully.
  7. Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro and sliced jalapeño if desired. Serve hot.

Notes

Warm tortillas before rolling to prevent cracking. Let the dish rest after baking for the sauce to set. For a dairy-free version, use vegan cream cheese and sour cream alternatives. The filling can be made ahead and refrigerated.

Nutrition

Keywords: Hatch green chili, chicken enchiladas, creamy enchiladas, easy dinner, New Mexican recipe, comfort food

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