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Creamy Roasted Hatch Chile Chicken Enchiladas

creamy roasted hatch chile chicken enchiladas - featured image
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A quick and easy recipe featuring shredded chicken and smoky roasted Hatch chiles wrapped in tortillas and topped with a creamy homemade sour cream sauce. Perfect for busy weeknights or potlucks.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie or leftover)
  • 1 cup roasted Hatch chiles, peeled and chopped (fresh or frozen)
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 1/2 cup diced onion (sweet or yellow)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 cup sour cream
  • 1/2 cup chicken broth (low sodium)
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 1 tablespoon butter
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • 8–10 corn or flour tortillas (10-inch size)
  • 1 cup shredded cheese (Monterey Jack or blend)
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
  2. In a large skillet over medium heat, melt 1 tablespoon butter. Add diced onions and cook for 3-4 minutes until translucent.
  3. Stir in minced garlic and cook another 30 seconds until fragrant.
  4. Add shredded chicken, roasted Hatch chiles, cumin, salt, and pepper. Stir well and heat through for about 5 minutes.
  5. Remove from heat and stir in 1 cup shredded Monterey Jack cheese. Set aside.
  6. In the same skillet, melt 1 tablespoon butter over medium heat. Whisk in 2 tablespoons flour and cook for about 1 minute, stirring constantly.
  7. Slowly whisk in 1/2 cup chicken broth until smooth. Cook for 2-3 minutes until sauce thickens, stirring frequently.
  8. Remove from heat and stir in 1 cup sour cream, chili powder, smoked paprika, and salt to taste. Add more broth if sauce is too thick.
  9. Warm tortillas in a dry skillet for 20 seconds each side or wrap in foil and heat in the oven for 5 minutes.
  10. Spread a thin layer of sour cream sauce on the bottom of the baking dish.
  11. Fill each tortilla with about 1/4 cup of the chicken and chile filling, roll tightly, and place seam side down in the dish. Repeat with all tortillas.
  12. Pour remaining sour cream sauce evenly over the rolled enchiladas.
  13. Sprinkle an additional 1 cup shredded cheese on top.
  14. Cover the dish with foil and bake for 20 minutes.
  15. Remove foil and bake another 5-7 minutes until cheese is bubbly and slightly golden.
  16. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Notes

Warm tortillas before rolling to prevent cracking. Remove pan from heat before adding sour cream to avoid curdling. Use fresh roasted Hatch chiles for best flavor or jarred/frozen as a shortcut. Substitute sour cream with Greek yogurt for a tangier sauce. Gluten-free flour or cornstarch can be used as thickener.

Nutrition

Keywords: enchiladas, chicken enchiladas, Hatch chiles, sour cream sauce, Tex-Mex, easy dinner, creamy enchiladas

Find it online: https://vexifood.com/creamy-roasted-hatch-chile-chicken-enchiladas-recipe-easy-homemade-sour-cream-sauce/