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Creamy Hatch Green Chili Chicken Enchiladas

Hatch green chili chicken enchiladas - featured image
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These creamy Hatch green chili chicken enchiladas feature a homemade white sauce that balances the mild heat of Hatch chilies with rich creaminess, perfect for quick and comforting meals.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 can (4 oz) Hatch green chilies, diced (mild to medium heat)
  • 1 cup shredded Monterey Jack cheese (melts beautifully)
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or gluten-free flour blend)
  • 2 cups whole milk, warmed (can substitute with almond milk for dairy-free)
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 8–10 large flour tortillas (use corn tortillas for gluten-free option)
  • 1 cup shredded Monterey Jack cheese (for topping)
  • Chopped fresh cilantro (optional, for garnish)

Instructions

  1. Prepare the Filling: Heat 1 tablespoon of oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 1 minute until fragrant.
  2. Add shredded chicken, diced Hatch green chilies, ground cumin, salt, and pepper. Stir and cook for 3-4 minutes to combine flavors. Remove from heat and stir in 1 cup Monterey Jack cheese. Set aside to cool slightly.
  3. Make the White Sauce: In the same skillet, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes until nutty but not browned.
  4. Slowly add warmed milk, whisking constantly to keep sauce smooth. Cook and whisk frequently until sauce thickens and coats the back of a spoon, about 5-7 minutes.
  5. Remove from heat and stir in sour cream, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Adjust seasoning to taste.
  6. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  7. Warm tortillas slightly to make pliable (microwave wrapped in a damp towel for 20 seconds). Spoon about 1/3 cup chicken filling down center of each tortilla and roll tightly.
  8. Place rolled enchiladas seam-side down in baking dish. Pour white sauce evenly over top and sprinkle with remaining shredded Monterey Jack cheese.
  9. Bake for about 20 minutes until sauce is bubbly and cheese is melted and lightly golden. Let rest for 5 minutes before serving.

Notes

If sauce is too thick before baking, add a splash of milk to loosen. Do not overfill tortillas to prevent bursting. Warm tortillas before rolling to avoid cracking. For gluten-free, use corn tortillas and gluten-free flour blend. For dairy-free, substitute milk with almond or oat milk and sour cream with coconut yogurt.

Nutrition

Keywords: Hatch green chili, chicken enchiladas, creamy white sauce, easy dinner, quick enchiladas, homemade sauce, comfort food

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