Print

Creamy Green Hatch Chili Chicken Enchiladas Recipe Easy Homemade Sour Cream Sauce

green hatch chili chicken enchiladas - featured image
Print Recipe

These creamy green hatch chili chicken enchiladas feature a tangy homemade sour cream sauce and a perfect balance of smoky, spicy, and cheesy flavors. Easy to prepare and ideal for cozy weeknight dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for convenience)
  • 1 cup shredded Monterey Jack cheese (or a Mexican blend for extra melty goodness)
  • 1 can (4 oz / 113 g) diced green hatch chilies
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 cup sour cream (full-fat or light)
  • 1/2 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter
  • 1 teaspoon chili powder
  • Salt, to taste
  • 8–10 small flour tortillas
  • 1 1/2 cups shredded cheese for topping (Monterey Jack or cheddar blend)
  • Fresh cilantro, chopped (optional garnish)
  • Fresh lime wedges (optional, for squeezing on top)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine shredded chicken, diced green hatch chilies, diced onion, minced garlic, ground cumin, and 1 cup shredded Monterey Jack cheese. Season with salt and pepper to taste and mix gently but thoroughly.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until it smells nutty but not browned.
  4. Slowly whisk in the chicken broth, stirring constantly to avoid lumps. Once thickened slightly (2-3 minutes), reduce heat to low and stir in sour cream and chili powder. Season with salt to taste and keep warm on low heat, stirring occasionally.
  5. Warm the tortillas briefly in a dry skillet for 10-15 seconds on each side or wrap in a damp paper towel and microwave for 20-30 seconds to keep them soft.
  6. Spoon about 1/3 cup of the chicken filling onto the center of each tortilla. Roll up tightly and place seam-side down in a greased 9×13 inch baking dish. Repeat with remaining tortillas and filling.
  7. Pour the sour cream sauce evenly over the rolled enchiladas, covering all edges. Sprinkle the remaining 1 1/2 cups shredded cheese on top.
  8. Bake uncovered for 20-25 minutes until cheese is bubbly and starting to brown.
  9. Remove from oven and let rest for 5 minutes.
  10. Garnish with chopped fresh cilantro and lime wedges if desired before serving.

Notes

Warm tortillas before rolling to prevent cracking. Keep sauce on low heat to avoid curdling. Adjust sauce thickness with chicken broth as needed. Let enchiladas rest 5 minutes after baking for best texture. Use rotisserie chicken for convenience. For gluten-free, swap flour tortillas for corn and use gluten-free thickener. For dairy-free, substitute sour cream with coconut yogurt and use dairy-free cheese.

Nutrition

Keywords: green hatch chili, chicken enchiladas, sour cream sauce, creamy enchiladas, Tex-Mex, easy dinner, comfort food

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