Description
These creamy Hatch green chili chicken enchiladas are a comforting, crowd-pleasing meal featuring tender shredded chicken, smoky roasted Hatch chiles, and a velvety cream cheese filling, all wrapped in flour tortillas and baked with a rich green enchilada sauce and melted cheese. Perfect for busy weeknights or bringing comfort to someone in need.
Ingredients
- 3 cups cooked, shredded chicken (rotisserie or leftover)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup roasted Hatch green chiles, chopped (medium heat)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- Salt and black pepper to taste
- 1 can (10 oz) green enchilada sauce
- 1/2 cup heavy cream
- 1/4 cup sour cream (for sauce)
- 8–10 flour tortillas (8-inch)
- 2 cups shredded Mexican blend cheese (or Monterey Jack and cheddar mix)
- Fresh cilantro, chopped, for garnish
- Diced white onion, for garnish (optional)
- Lime wedges, for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Make the filling: In a large mixing bowl, combine softened cream cheese and 1/2 cup sour cream until smooth. Add shredded chicken, chopped Hatch chiles, Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, cumin, and a pinch of salt and pepper. Stir until evenly distributed. Taste and adjust seasoning if needed.
- Prepare the sauce: In a medium saucepan over low heat, combine green enchilada sauce, heavy cream, and 1/4 cup sour cream. Whisk gently until smooth and warmed through (do not boil). Remove from heat and set aside.
- Assemble the enchiladas: Spread about 1/2 cup of the sauce evenly across the bottom of the prepared baking dish. Place about 1/3 to 1/2 cup of filling down the center of each tortilla, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas, nestling them snugly together.
- Top with sauce and cheese: Pour remaining sauce evenly over the rolled enchiladas, covering the edges. Sprinkle shredded Mexican blend cheese generously over the top.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, until cheese is bubbly and starting to brown.
- Rest and serve: Let enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, diced onion (if using), and a squeeze of lime juice. Serve warm.
Notes
For best results, use room temperature cream cheese and sour cream to avoid lumps. Don’t overfill tortillas to prevent bursting. If using corn tortillas, warm them briefly before rolling to prevent cracking. For a spicier version, use hot Hatch chiles or add diced jalapeño. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 620
- Sugar: 5
- Sodium: 980
- Fat: 38
- Saturated Fat: 18
- Carbohydrates: 35
- Fiber: 4
- Protein: 35
Keywords: Hatch green chili chicken enchiladas, creamy enchiladas, chicken enchiladas, Hatch chile recipes, comfort food, easy dinner, freezer-friendly