Description
These Smoky Roasted Hatch Chicken Enchiladas are a quick and easy weeknight dinner featuring fire-roasted Hatch chiles, tender shredded chicken, and gooey melted cheese in soft corn tortillas, all topped with a creamy smoky sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
- 1 cup roasted Hatch green chiles, peeled, seeded, and chopped (about 4–5 medium chiles)
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth (low-sodium)
- 1/2 cup sour cream (full-fat)
- 1/2 cup roasted Hatch green chiles, pureed
- 1/4 teaspoon garlic powder
- Salt, to taste
- 12 corn tortillas (white or yellow)
- 2 cups shredded Monterey Jack cheese (or Mexican blend)
- 1/2 cup crumbled queso fresco (optional, for topping)
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- Roast the Hatch chiles: Place chiles directly on a gas burner over medium-high heat, turning with tongs every 2-3 minutes until skin is blackened and blistered (8-10 minutes). Alternatively, broil on a baking sheet, turning occasionally. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Peel and chop the chiles: Remove blackened skin, stems, seeds, and membranes. Chop half for the filling and puree the other half for the sauce using a blender or food processor.
- Make the filling: In a large skillet over medium heat, sauté diced onion in a drizzle of oil for 3-4 minutes until translucent. Add minced garlic and cook 30 seconds. Reduce heat to low, add shredded chicken, chopped roasted chiles, softened cream cheese, cumin, smoked paprika, salt, and pepper. Stir until cream cheese is melted and filling is combined. Remove from heat.
- Make the sauce: In the same skillet, melt butter over medium heat. Whisk in flour and cook 1-2 minutes until golden. Slowly pour in chicken broth while whisking continuously. Simmer 3-4 minutes until thickened. Reduce heat to low, stir in sour cream and pureed Hatch chiles. Add garlic powder and salt to taste. Keep warm.
- Warm the tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla for 15-20 seconds per side until soft and pliable. Stack and cover with a kitchen towel. Alternatively, microwave a stack wrapped in damp paper towels for 30-40 seconds.
- Assemble the enchiladas: Preheat oven to 375°F (190°C). Spread 1/2 cup of sauce on the bottom of a 9×13-inch baking dish. Place 2-3 tablespoons of filling in the center of each warm tortilla, roll tightly, and place seam-side down in the dish. Pour remaining sauce evenly over the top.
- Add cheese and bake: Sprinkle shredded Monterey Jack cheese over the top. Bake for 20-25 minutes until bubbly and cheese is melted and golden. For a browner top, broil for the last 2 minutes, watching closely.
- Garnish and serve: Remove from oven and let rest for 5 minutes. Sprinkle with crumbled queso fresco and fresh cilantro. Squeeze lime wedges over the top. Serve hot.
Notes
Don’t skip roasting the chiles—it’s key for smoky flavor. Use gloves when handling chiles to avoid burning skin. Warm tortillas properly to prevent cracking. Let enchiladas rest 5 minutes after baking to set. Toast cumin before adding for enhanced flavor. For make-ahead, assemble without baking, cover, and refrigerate up to 24 hours; add 10 minutes to bake time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4
- Sodium: 780
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 38
- Fiber: 6
- Protein: 32
Keywords: Hatch chicken enchiladas, roasted Hatch chiles, smoky enchiladas, easy weeknight dinner, chicken enchiladas, green chile enchiladas