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Creamy Roasted Hatch Green Chili Chicken Enchiladas

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These creamy roasted Hatch green chili chicken enchiladas combine smoky roasted chilies with tender shredded chicken and a rich, creamy cheese sauce for a cozy and flavorful dinner.

Ingredients

Scale
  • 3 cups cooked shredded chicken (rotisserie chicken recommended)
  • 3–4 fresh Hatch green chilies, roasted and peeled (or substitute with roasted poblano peppers)
  • 10–12 small flour tortillas (10-inch size)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 cups whole milk or half-and-half (can substitute almond milk for dairy-free)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • A small handful fresh cilantro, chopped (optional, for garnish)
  • 1 tablespoon olive oil
  • ½ cup sour cream (optional, for extra creaminess)

Instructions

  1. Roast the Hatch green chilies on a hot skillet or under the broiler, turning every few minutes until skins are blackened and blistered, about 8-10 minutes. Transfer to a bowl and cover tightly with plastic wrap to steam for 10 minutes.
  2. Peel off the charred skins from the chilies once cooled, remove seeds if desired, then chop finely and set aside.
  3. Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent, about 4 minutes. Add minced garlic and cook for 30 seconds.
  4. Stir in chopped roasted chilies, ground cumin, chili powder, salt, and pepper. Add shredded chicken and toss to combine. Remove from heat.
  5. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
  6. Gradually whisk in milk, ensuring no lumps. Simmer and whisk until sauce thickens, about 4-5 minutes.
  7. Stir in garlic powder, salt, pepper, sour cream (if using), and half of the shredded cheeses until melted and smooth.
  8. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Warm tortillas slightly to make rolling easier.
  9. Spoon about ⅓ cup of the chicken and chili filling onto each tortilla, roll up tightly, and place seam-side down in the baking dish.
  10. Pour the creamy cheese sauce evenly over the rolled enchiladas. Sprinkle the remaining cheddar and Monterey Jack cheese on top.
  11. Bake for 20-25 minutes until cheese is bubbly and golden. For a crispier top, broil for an additional 2-3 minutes, watching closely to prevent burning.
  12. Let enchiladas rest for 5 minutes before serving. Garnish with chopped fresh cilantro.

Notes

Roast chilies until skins blister and steam to loosen skins for easy peeling. Warm tortillas before rolling to prevent cracking. Whisk sauce constantly to avoid lumps. Sauce can be loosened with warm milk if too thick after baking. For gluten-free, use corn tortillas and gluten-free flour. For dairy-free, substitute plant-based milks and vegan cheeses.

Nutrition

Keywords: enchiladas, Hatch green chilies, creamy chicken enchiladas, roasted chilies, Mexican dinner, easy enchiladas, comfort food

Find it online: https://rowanrecipes.com/creamy-roasted-hatch-green-chili-chicken-enchiladas-recipe-easy-and-perfect-for-dinner/