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Flavorful Hatch Green Chile Chicken Enchiladas Recipe with Creamy Sour Cream Sauce Easy and Best

hatch green chile chicken enchiladas - featured image
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These Hatch green chile chicken enchiladas feature a smoky, creamy sour cream sauce and tender shredded chicken, perfect for a quick and flavorful meal that pleases the whole family.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for ease)
  • 1 cup roasted Hatch green chiles, chopped (fresh or canned)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 cup sour cream (full-fat preferred)
  • 1/2 cup chicken broth (homemade or low-sodium store-bought)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Salt, to taste
  • 8–10 corn tortillas
  • 1 1/2 cups shredded Monterey Jack cheese (or Mexican blend)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the diced onion and sauté until translucent, about 4-5 minutes.
  3. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Add shredded chicken and chopped Hatch green chiles to the skillet. Sprinkle in ground cumin, salt, and pepper. Stir and cook for 3-4 minutes until heated through. Remove from heat and set aside.
  5. In a medium saucepan, melt 1 tablespoon butter over medium heat. Whisk in 2 tablespoons flour and cook for about 1 minute to form a roux.
  6. Slowly pour in 1/2 cup chicken broth while whisking continuously to avoid lumps. Bring to a gentle simmer and cook until slightly thickened, about 3 minutes.
  7. Remove from heat and whisk in 1 cup sour cream, chili powder, garlic powder, and salt to taste. Add more broth if sauce is too thick.
  8. Warm tortillas by heating in a dry skillet for about 15 seconds per side or microwaving wrapped in a damp paper towel for 30 seconds.
  9. Spread a thin layer of sour cream sauce on the bottom of a 9×13 inch baking dish.
  10. Place about 1/3 cup of chicken filling on each tortilla, roll tightly, and place seam-side down in the dish.
  11. Pour remaining sour cream sauce evenly over the enchiladas and sprinkle with shredded Monterey Jack cheese.
  12. Bake uncovered for 20-25 minutes until cheese is melted and bubbly with golden spots.
  13. Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro and lime wedges if desired.

Notes

If fresh Hatch green chiles are unavailable, canned roasted chiles work well. For gluten-free, substitute all-purpose flour with cornstarch and use gluten-free corn tortillas. Warm tortillas properly to avoid cracking. Do not overfill tortillas to prevent tearing. If sauce thickens too much when cooling, gently reheat with a splash of broth. Broil for last 2-3 minutes for a crispier top if desired.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, creamy sour cream sauce, easy enchiladas, Mexican, weeknight dinner, spicy, comfort food

Find it online: https://clunkcook.com/flavorful-hatch-green-chile-chicken-enchiladas-recipe-with-creamy-sour-cream-sauce-easy-and-best/