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Creamy Roasted Hatch Chile Chicken Enchiladas (Easy Recipe)

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These creamy roasted Hatch chile chicken enchiladas are comforting, flavorful, and come together fast enough for a weeknight but feel special enough for company. The roasted chiles add depth of flavor, and the cream sauce ties everything together in the most satisfying way.

Ingredients

Scale
  • 3 cups cooked chicken, shredded
  • 1 cup roasted Hatch chiles, peeled and chopped (about 4–5 medium chiles)
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth, low-sodium
  • 1 cup heavy cream
  • 1/2 cup sour cream (for sauce)
  • 1/2 cup roasted Hatch chiles, finely diced (reserved from roasted batch)
  • Salt to taste (for sauce)
  • 10–12 flour tortillas (6-inch size)
  • 2 cups shredded Monterey Jack cheese (for topping)
  • Fresh cilantro, chopped (for garnish)
  • 1/2 cup diced white onion (optional, for garnish)

Instructions

  1. Roast the Hatch chiles: Preheat broiler to high. Place chiles on a foil-lined baking sheet. Broil 4-5 minutes per side, turning with tongs, until skin is blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel off skins, remove stems and seeds, and chop. Set aside 1/2 cup finely diced for sauce.
  2. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  3. Make the filling: In a large bowl, combine shredded chicken, chopped Hatch chiles, softened cream cheese, 1/2 cup sour cream, 1 cup Monterey Jack, 1/2 cup cheddar, cumin, garlic powder, salt, and pepper. Mix until well combined.
  4. Make the cream sauce: In a large skillet over medium heat, melt butter. Whisk in flour and cook 1 minute. Slowly pour in chicken broth while whisking. Add heavy cream and bring to a gentle simmer. Cook 3-4 minutes until thickened. Remove from heat and stir in 1/2 cup sour cream and reserved finely diced Hatch chiles. Season with salt.
  5. Assemble the enchiladas: Spread 1/2 cup cream sauce in the bottom of the prepared dish. Place about 1/3 cup filling down the center of each tortilla, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas and filling.
  6. Pour remaining cream sauce evenly over enchiladas. Sprinkle 2 cups Monterey Jack cheese on top.
  7. Cover with foil and bake 20 minutes. Remove foil and bake 10-15 minutes more until cheese is bubbly and golden. Let rest 5 minutes before serving.
  8. Garnish with fresh cilantro and diced white onion if using. Serve hot.

Notes

For a gluten-free version, use corn tortillas and a 1:1 gluten-free flour blend. For a lighter version, use reduced-fat cream cheese and sour cream. If you can’t find Hatch chiles, Anaheim chiles are the closest substitute. The filling will look loose before baking—that’s fine. Warm tortillas before rolling to prevent cracking. Let the sauce thicken properly to avoid soggy enchiladas. Assemble the night before for deeper flavor.

Nutrition

Keywords: Hatch chile, chicken enchiladas, creamy enchiladas, roasted chile, easy dinner, comfort food

Find it online: https://tinastirs.com/creamy-roasted-hatch-chile-chicken-enchiladas-easy-recipe/