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Creamy Hatch Green Chili Enchiladas: Best Easy Dinner

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These Creamy Hatch Green Chili Enchiladas are a soul-warming comfort dish featuring a silky, tangy cream sauce infused with roasted Hatch chiles, tender shredded chicken, and melty cheese. Ready in about 45 minutes, they’re perfect for cozy weeknight dinners.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 cup roasted Hatch green chiles, chopped (mild or hot)
  • 8 oz cream cheese, softened
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup sour cream (full-fat works best)
  • 1/2 cup roasted Hatch green chiles, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper (or black pepper)
  • 8–10 flour or corn tortillas
  • 1 1/2 cups shredded Mexican blend cheese (or mix of Monterey Jack and cheddar)
  • Fresh cilantro and sliced green onions 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 filling: In a medium bowl, combine shredded chicken, 1 cup chopped Hatch chiles, softened cream cheese, 1/2 cup Monterey Jack cheese, cilantro, cumin, garlic powder, and a pinch of salt and pepper. Mix until well combined. Taste and adjust seasoning if needed.
  3. Prepare the sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer until thickened slightly. Reduce heat to low and stir in the sour cream and remaining 1/2 cup finely chopped Hatch chiles. Add salt and white pepper. Whisk until smooth and creamy. Do not let it boil after adding sour cream.
  4. Assemble the enchiladas: Spoon about 2-3 tablespoons of filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
  5. Pour the sauce evenly over the rolled enchiladas, covering the ends. Use a spatula to spread gently if needed.
  6. Sprinkle shredded Mexican blend cheese generously over the top.
  7. Bake for 20-25 minutes, until sauce is bubbling and cheese is melted and lightly golden. For a browner top, broil for the last 1-2 minutes, watching closely.
  8. Let enchiladas rest for 5 minutes. Garnish with fresh cilantro and sliced green onions before serving.

Notes

Don’t overfill tortillas; 2-3 tablespoons per tortilla is ideal. If tortillas crack, warm them in the microwave for 20 seconds wrapped in a damp paper towel. Let enchiladas rest for 5 minutes after baking to set the sauce. For a vegetarian version, swap chicken for black beans or roasted sweet potatoes. To freeze, assemble unbaked, cover tightly, and freeze for up to 3 months; bake from frozen at 375°F for about 45 minutes.

Nutrition

Keywords: Hatch green chili enchiladas, creamy enchiladas, chicken enchiladas, easy dinner, comfort food, Mexican recipe

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