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Creamy Hatch Green Chili Chicken Enchiladas

creamy hatch green chili chicken enchiladas - featured image
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A comforting and flavorful enchilada recipe featuring tender shredded chicken, smoky Hatch green chilies, and a luscious homemade sour cream sauce. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 cup Hatch green chilies, roasted and chopped (fresh or canned, drained)
  • 1/2 cup diced onions (white or yellow)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup sour cream (full-fat preferred, light works too)
  • 1/2 cup cottage cheese (small-curd for best smoothness)
  • 1/2 cup chicken broth or stock
  • 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
  • 1 tablespoon butter
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Salt to taste
  • 8–10 small flour tortillas (10-inch size works well)
  • 1 1/2 cups shredded Monterey Jack or cheddar cheese
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or non-stick spray to prevent sticking.
  2. Prepare the chicken filling: In a large skillet over medium heat, melt a tablespoon of butter. Add diced onions and sauté for 3-4 minutes until softened and translucent. Toss in minced garlic and cook for another 30 seconds until fragrant.
  3. Add shredded chicken, chopped Hatch green chilies, cumin, salt, and pepper. Stir everything together and cook for 5 minutes until warmed through and well combined. Remove from heat and set aside.
  4. Make the sour cream sauce: In a medium saucepan, melt butter over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute to form a roux—it should look lightly golden but not brown.
  5. Slowly whisk in the chicken broth, stirring constantly to avoid lumps. Once smooth, reduce heat to low and mix in sour cream, cottage cheese, garlic powder, chili powder, and salt. Stir until the sauce is creamy and heated through, about 3-4 minutes. If the sauce seems too thick, add a splash more broth to loosen it up.
  6. Assemble the enchiladas: Spread a thin layer of the sour cream sauce on the bottom of your baking dish. Warm tortillas slightly in the microwave or on a dry skillet to make them pliable.
  7. Place about 1/4 cup of the chicken filling in the center of each tortilla, sprinkle with a little shredded cheese, then roll up tightly. Arrange the rolled tortillas seam-side down in the baking dish.
  8. Pour the remaining sour cream sauce evenly over the enchiladas, making sure each one gets coated. Sprinkle the remaining shredded cheese on top.
  9. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown at the edges.
  10. Remove from oven and let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Notes

If sauce starts to separate, whisk off heat to bring it back together. Don’t overfill tortillas to avoid tearing. Warm tortillas before rolling to prevent cracking. For gluten-free, use corn tortillas and cornstarch instead of flour. For dairy-free, substitute sour cream and cottage cheese with coconut yogurt or dairy-free alternatives. Tent with foil if cheese browns too fast during baking.

Nutrition

Keywords: Hatch green chili, chicken enchiladas, creamy sour cream sauce, easy enchiladas, southwestern recipe, weeknight dinner, comfort food

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