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Creamy Green Chile Chicken Enchiladas Recipe with Easy Roasted Hatch Pepper Sauce

creamy green chile chicken enchiladas - featured image
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A comforting and spicy creamy green chile chicken enchiladas recipe featuring a homemade roasted Hatch pepper sauce, tender chicken, and melty cheese baked to bubbly perfection.

Ingredients

Scale
  • 3 cups shredded cooked chicken (about 450g)
  • 8–10 flour tortillas (8-inch size)
  • 2 cups shredded Monterey Jack cheese (about 200g)
  • ¼ cup chopped cilantro
  • ½ medium onion, finely diced
  • 5–6 medium roasted Hatch green chiles, peeled and seeded
  • 4 oz cream cheese, softened
  • 1 cup chicken broth (240ml), low sodium preferred
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • Salt and black pepper, to taste
  • 1 tbsp olive oil
  • Optional garnishes: sour cream or Mexican crema, extra chopped cilantro, fresh lime wedges, avocado slices

Instructions

  1. Roast and prepare the Hatch peppers: Roast fresh Hatch peppers on a grill or under the broiler for 10-15 minutes until skin blisters and chars, turning often. Place in a sealed plastic bag or covered bowl to steam for 10 minutes, then peel, seed, and roughly chop.
  2. Make the roasted Hatch pepper sauce: In a blender, combine roasted Hatch chiles, softened cream cheese, chicken broth, minced garlic, and ground cumin. Blend until smooth and creamy. Season with salt and pepper to taste. Add more broth if sauce is too thick.
  3. Sauté aromatics and mix filling: Heat olive oil in a skillet over medium heat. Cook diced onion until translucent, about 5 minutes. Add shredded chicken and cilantro, stir to combine and warm through. Remove from heat.
  4. Assemble enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a few tablespoons of Hatch pepper sauce on the bottom. Warm tortillas briefly to make pliable. Spoon about ½ cup of chicken mixture down center of each tortilla, sprinkle with shredded cheese, roll tightly, and place seam-side down in baking dish.
  5. Top and bake: Pour remaining Hatch pepper sauce evenly over enchiladas. Sprinkle remaining cheese on top. Bake uncovered for 20-25 minutes until bubbly and golden.
  6. Rest and serve: Let enchiladas rest for 5 minutes before serving. Garnish with sour cream, extra cilantro, avocado slices, or lime wedges if desired.

Notes

If sauce is too spicy or tangy, mellow with a splash of milk or sprinkle of sugar. Warm tortillas before rolling to prevent cracking. Avoid overfilling tortillas to prevent tearing. Overbaking can dry out enchiladas; bake until bubbly and cheese is golden. For chunkier sauce, skip blending but expect less creamy texture. Substitute cream cheese with Greek yogurt or dairy-free alternatives for lighter or dairy-free versions.

Nutrition

Keywords: green chile chicken enchiladas, Hatch pepper sauce, creamy enchiladas, roasted Hatch peppers, easy enchiladas, spicy chicken recipe, Southwestern cuisine

Find it online: https://freshforkful.com/creamy-green-chile-chicken-enchiladas-recipe-with-easy-roasted-hatch-pepper-sauce/