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Creamy Hatch Green Chili Chicken Enchiladas with Easy Sour Cream Sauce

creamy hatch green chili chicken enchiladas - featured image
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These creamy Hatch green chili chicken enchiladas feature a smooth sour cream sauce and a mild southwestern heat, perfect for a comforting and quick dinner.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie chicken works great)
  • 1 cup shredded Monterey Jack cheese (or a Mexican cheese blend)
  • 1/2 cup diced onions (yellow or white)
  • 1 cup roasted Hatch green chilis, chopped (fresh or jarred)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups sour cream (full fat)
  • 1/2 cup chicken broth (low sodium)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt, to taste
  • 8–10 soft flour tortillas (8-inch size)
  • 1 cup shredded cheese for topping (Monterey Jack or cheddar)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prep the Filling (10 minutes): Heat a large skillet over medium heat and add a splash of oil. Sauté the diced onions and minced garlic until translucent and fragrant, about 3-4 minutes. Add the shredded chicken, chopped Hatch green chilis, cumin, smoked paprika, salt, and pepper. Stir well to combine and cook for another 3 minutes to let flavors meld. Remove from heat and set aside.
  2. Make the Sour Cream Sauce (10 minutes): In the same skillet (wipe if needed), melt the butter over medium heat. Sprinkle the flour in and whisk constantly for about 1-2 minutes to cook out the raw flour taste—this creates a roux. Slowly pour in the chicken broth while whisking to avoid lumps. Stir in the sour cream, chili powder, garlic powder, and salt. Cook gently, whisking, until the sauce thickens and is smooth, about 4-5 minutes. Keep on low heat but do not boil.
  3. Assemble the Enchiladas (15 minutes): Preheat the oven to 375°F (190°C). Lightly grease your baking dish. Warm the tortillas briefly in a dry skillet or microwave (wrapped in a damp towel) to make them pliable. Spoon about 1/3 cup of the chicken filling onto each tortilla, roll it up tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
  4. Pour and Top (5 minutes): Pour the creamy sour cream sauce evenly over the rolled enchiladas. Sprinkle the shredded cheese on top.
  5. Bake (20-25 minutes): Bake uncovered until the cheese is bubbly and slightly golden, about 20-25 minutes.
  6. Garnish and Serve: Remove from oven and let rest for 5 minutes. Sprinkle fresh chopped cilantro for garnish. Serve warm.

Notes

If sauce is too thick before baking, thin with a splash of chicken broth or water. Warm tortillas well to prevent cracking. Keep sauce on low heat and whisk constantly after adding sour cream to prevent curdling. Overfilling tortillas can cause messy rolls. Prepare filling and sauce ahead to speed assembly. Assembled enchiladas can be refrigerated for up to 24 hours before baking; add a few extra minutes to baking time if baking cold.

Nutrition

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

Find it online: https://recipebelle.com/creamy-hatch-green-chili-chicken-enchiladas-with-easy-sour-cream-sauce/