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Creamy Hatch Chile Chicken Enchiladas

creamy hatch chile chicken enchiladas - featured image
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A spicy, creamy, and comforting enchilada recipe featuring tender chicken, smoky Hatch chiles, and a luscious cream cheese sauce. Perfect for quick weeknight dinners or festive gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie or poached works great)
  • 1 cup roasted Hatch chiles, chopped (or 1 cup Hatch chile salsa for a shortcut)
  • 1 cup shredded Monterey Jack cheese (or a Mexican cheese blend)
  • 1 small white onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 4 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup Hatch chile salsa (or substitute with salsa verde)
  • 1/2 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 8–10 corn tortillas (warmed to prevent cracking)
  • Fresh cilantro, chopped (optional, for garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Prepare the Filling (10 minutes): Heat a tablespoon of oil in your skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Toss in minced garlic and cook for another minute until fragrant.
  2. Add the shredded chicken, chopped Hatch chiles (or salsa), cumin, smoked paprika, salt, and pepper. Stir to combine and cook for 3-5 minutes until heated through. Remove from heat and mix in ½ cup of shredded Monterey Jack cheese. Set aside.
  3. Make the Creamy Sauce (5 minutes): In a mixing bowl, whisk together softened cream cheese, sour cream, Hatch chile salsa, and chicken broth until smooth and creamy. Stir in the remaining cheddar cheese.
  4. Assemble the Enchiladas (15 minutes): Preheat your oven to 375°F (190°C). Lightly grease the baking dish.
  5. Warm tortillas to make them flexible. Spoon about ⅓ cup of the chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled.
  6. Pour the creamy sauce evenly over the rolled enchiladas, making sure each one is nicely coated.
  7. Bake (20 minutes): Cover the dish with foil and bake for 15 minutes. Remove foil and bake for an additional 5 minutes to brown the top slightly.
  8. Remove from oven and let cool for 5 minutes before serving. Garnish with fresh cilantro and lime wedges if desired.

Notes

If the sauce seems too thick, add a splash of chicken broth to loosen it before pouring over the enchiladas. Warming tortillas prevents cracks and keeps the filling tucked in nicely. You can prepare filling and sauce a day ahead and refrigerate separately. Resting enchiladas after baking helps sauce thicken and enchiladas set up. Substitute roasted poblano peppers or canned green chiles if Hatch chiles are unavailable. For dairy-free, use coconut cream and vegan cream cheese alternatives.

Nutrition

Keywords: Hatch chile, chicken enchiladas, creamy sauce, spicy, comfort food, quick dinner, Mexican recipe, easy enchiladas

Find it online: https://vexifood.com/creamy-hatch-chile-chicken-enchiladas-recipe-easy-spicy-filling/