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Creamy Roasted Hatch Chili Chicken Enchiladas

creamy roasted Hatch chili chicken enchiladas - featured image
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These creamy roasted Hatch chili chicken enchiladas combine smoky Hatch chiles with tender chicken and a homemade sour cream sauce for a comforting and flavorful meal that comes together in under an hour.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
  • 1 cup roasted Hatch chiles, chopped (use jarred if fresh aren’t available)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil (for sautéing)
  • 1 cup sour cream
  • ½ cup chicken broth (low sodium)
  • 1 tbsp all-purpose flour (for thickening)
  • 1 tbsp butter
  • 1 tsp lime juice
  • 1 tsp chili powder
  • Salt to taste
  • 8–10 flour tortillas (8-inch size works best; use corn tortillas for gluten-free)
  • 1 ½ cups shredded Monterey Jack cheese or a Mexican cheese blend
  • Fresh cilantro, chopped (for garnish)
  • Optional: sliced green onions or diced avocado for topping

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
  2. Stir in chopped roasted Hatch chiles, ground cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes to meld flavors.
  3. Add shredded chicken to the skillet and mix thoroughly. Cook until heated through, about 3-5 minutes. Adjust seasoning if needed. Remove from heat and set aside.
  4. In a medium saucepan, melt butter over medium heat. Sprinkle in flour and whisk constantly to form a smooth roux; cook for about 1 minute.
  5. Slowly pour in chicken broth while whisking vigorously to avoid lumps. Continue whisking until sauce thickens slightly, about 3-4 minutes.
  6. Reduce heat to low and whisk in sour cream, lime juice, chili powder, and salt. Heat gently without boiling until smooth and creamy. Remove from heat.
  7. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  8. Warm tortillas briefly in microwave or on a dry skillet to make pliable.
  9. Spread about 2 tablespoons of sour cream sauce in the bottom of the baking dish to prevent sticking.
  10. Fill each tortilla with about ¼ cup of chicken filling and a sprinkle of shredded cheese. Roll up tightly and place seam-side down in the baking dish. Repeat for all tortillas.
  11. Pour remaining sour cream sauce evenly over rolled enchiladas and sprinkle remaining cheese on top.
  12. Bake in preheated oven for 18-20 minutes until cheese is bubbly and golden.
  13. Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro, sliced green onions, or diced avocado if desired.

Notes

If sauce is too thick before baking, thin with a splash of chicken broth. Warm tortillas before rolling to prevent tearing. Avoid boiling sour cream sauce to prevent curdling. Can prepare filling and sauce ahead of time. For gluten-free, use corn tortillas and cornstarch instead of flour. For dairy-free, substitute sour cream with coconut yogurt and use dairy-free cheese.

Nutrition

Keywords: Hatch chili, chicken enchiladas, creamy sauce, sour cream sauce, roasted chiles, easy dinner, comfort food

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