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Best Smoky Roasted Hatch Chile Chicken Enchiladas

Smoky Roasted Hatch Chile Chicken Enchiladas - featured image
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These Smoky Roasted Hatch Chile Chicken Enchiladas are a happy accident turned into a family favorite. Creamy, smoky, and perfectly balanced, they come together in under 45 minutes for a comforting weeknight dinner or impressive entertaining dish.

Ingredients

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  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup roasted Hatch chiles, chopped (about 4–5 medium chiles, stems and seeds removed)
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 3 cups cooked, shredded chicken (rotisserie chicken works great)
  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • ½ cup chopped roasted Hatch chiles (separate from sauce)
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8–10 flour or corn tortillas
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese (for topping)
  • Optional: sliced green onions, extra cilantro, sour cream for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
  2. Make the smoky Hatch chile sauce: In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until light golden. Slowly pour in the chicken broth while whisking, then add the heavy cream. Continue whisking until the sauce thickens, about 3-4 minutes. Stir in the chopped roasted Hatch chiles, smoked paprika, cumin, garlic powder, salt, and pepper. Reduce heat to low and let simmer gently while you prepare the filling.
  3. Prepare the chicken filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, 1 cup of Monterey Jack cheese, the remaining ½ cup of chopped Hatch chiles, cilantro, salt, and pepper. Mix until well combined and creamy.
  4. Assemble the enchiladas: Warm the tortillas slightly (microwave for 20 seconds or wrap in foil and warm in oven). Spoon about ⅓ cup of the smoky Hatch chile sauce into the bottom of the greased baking dish and spread evenly. Place about ⅓ cup of the chicken filling in the center of each tortilla, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas and filling.
  5. Top and bake: Pour the remaining sauce over the rolled enchiladas, covering them evenly. Sprinkle the shredded cheddar and remaining Monterey Jack cheese over the top. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. For a browner top, broil for the last 2 minutes, watching closely.
  6. Rest and serve: Let the enchiladas rest for about 5 minutes before serving. Garnish with sliced green onions, extra cilantro, and a dollop of sour cream if desired. Serve hot.

Notes

Roast Hatch chiles at home by charring them on a gas burner or under the broiler, then steaming in a covered bowl for 10 minutes before peeling. Warm tortillas before rolling to prevent cracking. For make-ahead, assemble without baking, cover, and refrigerate up to 24 hours; add 10 minutes to baking time. Freeze unbaked, wrapped tightly, for up to 3 months; thaw overnight and add 10-15 minutes to baking time.

Nutrition

Keywords: Hatch chile enchiladas, smoky chicken enchiladas, roasted Hatch chile, creamy enchiladas, easy weeknight dinner, New Mexican recipe

Find it online: https://clunkcook.com/best-smoky-roasted-hatch-chile-chicken-enchiladas/