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Flavorful Roasted Hatch Green Chile Chicken Enchiladas with Creamy Sauce

Roasted Hatch Green Chile Chicken Enchiladas - featured image
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These chicken enchiladas feature smoky roasted Hatch green chiles and a luscious creamy sauce, delivering a comforting Southwestern-inspired meal that’s quick and easy to prepare.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great!)
  • 1 cup roasted Hatch green chiles, chopped (fresh or frozen)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • 2 cups whole milk (or almond milk for dairy-free option)
  • 1 cup shredded Monterey Jack cheese (or cheddar for sharper flavor)
  • 1/2 cup roasted Hatch green chiles, pureed or finely chopped
  • 1/2 teaspoon chili powder
  • Salt to taste
  • 8–10 flour tortillas (corn tortillas can be used for gluten-free)
  • 1 cup shredded cheese (Monterey Jack or a Mexican blend)
  • Fresh cilantro, chopped (optional, for garnish)
  • Sour cream or crema (optional, for serving)

Instructions

  1. Prepare the Chicken Filling (15 minutes): Heat 1 tablespoon of oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Stir in minced garlic, cumin, smoked paprika, salt, and pepper; cook for another minute until fragrant. Add shredded chicken and roasted Hatch green chiles, stirring to combine. Cook for 5 minutes until heated through. Remove from heat and set aside.
  2. Make the Creamy Sauce (15-20 minutes): In the same skillet, melt butter over medium heat. Whisk in flour to form a roux, cooking for 2-3 minutes without browning. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer and cook until thickened, about 5 minutes, stirring frequently. Stir in shredded cheese until melted and smooth. Add pureed roasted Hatch green chiles and chili powder, stirring well. Taste and adjust salt as needed.
  3. Assemble the Enchiladas (10 minutes): Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm tortillas slightly to make them pliable (microwave wrapped in damp towel for 20 seconds works well). Spoon about 1/3 cup of the chicken filling onto each tortilla, roll it up, and place seam-side down in the baking dish.
  4. Pour the Sauce and Bake (20-25 minutes): Pour the creamy Hatch chile sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top. Bake uncovered in the preheated oven for 20-25 minutes, or until the sauce is bubbly and cheese is golden in spots.
  5. Garnish and Serve: Remove from oven and let sit for 5 minutes. Garnish with chopped cilantro and a dollop of sour cream or crema if desired. Serve warm and enjoy!

Notes

If the sauce is too thick after adding pureed chiles, stir in a splash of milk to loosen. Warm tortillas before rolling to prevent cracking. Keep skillet well-seasoned to avoid roux burning. Roasting your own Hatch chiles adds smoky depth. For dairy-free, use plant-based milk and cheese alternatives. Can assemble ahead and refrigerate up to 24 hours before baking. Leftovers store well in fridge for 3 days or freeze unbaked for up to 2 months.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, creamy sauce, Southwestern, easy dinner, Tex-Mex, roasted chiles

Find it online: https://daintydine.com/flavorful-roasted-hatch-green-chile-chicken-enchiladas-recipe-for-easy-creamy-sauce/