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Flavorful Slow-Roasted Hatch Green Chile Chicken Enchiladas

slow-roasted Hatch green chile chicken enchiladas - featured image
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A comforting and smoky enchilada recipe featuring slow-roasted Hatch green chiles combined with tender shredded chicken and creamy cheese, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (rotisserie chicken works great)
  • 2 cups slow-roasted Hatch green chiles, peeled and diced (fresh in season or fire-roasted from the freezer section)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • 2 cups shredded Monterey Jack or Mexican cheese blend
  • 12 small or medium-sized flour tortillas
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. If using fresh Hatch green chiles, roast them on a baking sheet for about 20 minutes, turning occasionally until the skins blister and blacken. Place them in a bowl covered with plastic wrap to steam for 10 minutes, then peel off skins and remove seeds. Dice the chiles into small pieces. If using frozen fire-roasted chiles, thaw and dice.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  4. Add diced Hatch chiles, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for 3–4 minutes to marry the flavors.
  5. In a large bowl, combine the shredded chicken, sautéed chile mixture, softened cream cheese, sour cream, and 1 cup shredded cheese. Stir well until creamy and evenly mixed. If the mixture feels dry, add a splash of chicken broth.
  6. In a small bowl, whisk together the remaining 1 cup chicken broth with a pinch of chili powder and salt to prepare the sauce.
  7. Lightly grease your baking dish. Warm the tortillas slightly to make them pliable (microwave for 20 seconds or warm on a skillet). Spoon about ⅓ cup of filling onto each tortilla, roll tightly, and place seam side down in the dish.
  8. Pour the chicken broth sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup shredded cheese on top.
  9. Bake uncovered in the preheated oven for 25–30 minutes, or until the cheese is bubbly and golden.
  10. Let rest for 5 minutes before serving.

Notes

If cheese browns too quickly, tent with foil. Warm tortillas before rolling to prevent cracking. For gluten-free, use corn tortillas carefully. For dairy-free, substitute cream cheese and sour cream with coconut yogurt or cashew cream. Slow roasting chiles at low temperature preserves smoky flavor without burning.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, slow-roasted, Mexican recipe, comfort food, cheesy enchiladas, weeknight dinner

Find it online: https://daintydine.com/flavorful-slow-roasted-hatch-green-chile-chicken-enchiladas-recipe-easy-step-by-step-guide/