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Best Roasted Hatch Green Chili Chicken Enchiladas

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Creamy, smoky, and just a little bit spicy, these roasted Hatch green chili chicken enchiladas are the ultimate comfort food. With a rich sauce made from roasted Hatch chiles and a perfectly balanced filling, they’re quick enough for weeknights and impressive enough for guests.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 2 cups roasted Hatch green chiles, peeled, seeded, and chopped (about 8–10 medium chiles, divided)
  • 8 ounces cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper (or black pepper)
  • 10–12 corn tortillas (white or yellow corn)
  • 2 cups shredded Mexican blend cheese (or mix of Monterey Jack and cheddar)
  • 1/4 cup chopped fresh cilantro (for garnish)
  • 1/4 cup diced white onion (optional)
  • Lime wedges (for serving)

Instructions

  1. Preheat your oven to 375°F.
  2. Make the filling: In a medium bowl, combine shredded chicken, 1 cup chopped roasted Hatch chiles, softened cream cheese, 1 cup Monterey Jack cheese, sour cream, cumin, garlic powder, and a pinch of salt and pepper. Mix until well combined. Taste and adjust seasoning.
  3. Start the sauce: In a large skillet or saucepan over medium heat, melt the butter. Once foaming, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux is pale golden and smells nutty.
  4. Build the sauce: Slowly pour in the chicken broth while whisking continuously. Whisk until thickened, about 2-3 minutes. Add the remaining 1 cup pureed Hatch chiles and heavy cream. Whisk until smooth and let simmer gently for 5 minutes, stirring occasionally. Season with salt and white pepper.
  5. Prepare the tortillas: Warm the tortillas by wrapping them in damp paper towels and microwaving for 30 seconds, or heating one by one in a dry skillet for about 15 seconds per side, until pliable.
  6. Assemble the enchiladas: Pour about 1/2 cup of the sauce into the bottom of a 9×13-inch baking dish and spread evenly. Take a warm tortilla, place about 2-3 tablespoons of filling down the center, and roll tightly. Place seam-side down in the dish. Repeat with remaining tortillas, packing them snugly.
  7. Top and bake: Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the 2 cups of shredded Mexican blend cheese over the top. Bake for 20-25 minutes, until cheese is melted and bubbly and edges are just starting to brown. For a golden top, broil for the last 2 minutes, watching carefully.
  8. Rest and serve: Let the enchiladas rest for 5-10 minutes before serving. Sprinkle with fresh cilantro, diced onion, and serve with lime wedges.

Notes

Warm tortillas are essential to prevent cracking. Let enchiladas rest for 5-10 minutes after baking for clean slices. Sauce can be made up to 3 days ahead. For best results, grate your own cheese. If you can’t find fresh Hatch chiles, use frozen or jarred varieties. To roast your own chiles, place whole chiles on a gas burner or under broiler until skins blacken, then steam in a covered bowl for 10 minutes before peeling.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, roasted green chile, comfort food, Mexican recipe, easy dinner

Find it online: https://grubella.com/best-roasted-hatch-green-chili-chicken-enchiladas/