Creamy Hatch Green Chile Chicken Enchiladas with White Sauce
A comforting southwestern-inspired enchilada recipe featuring tender shredded chicken, smoky roasted Hatch green chiles, and a luscious creamy white sauce. Easy to prepare and perfect for weeknight dinners or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Southwestern
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup roasted, peeled, and chopped Hatch green chiles (fresh or canned)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (room temperature)
- 1/2 cup chicken broth
- 4 ounces cream cheese, softened
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8–10 corn or flour tortillas
- 1 cup shredded Monterey Jack or white cheddar cheese
- Optional garnishes: chopped fresh cilantro, sliced green onions, extra roasted Hatch chiles, sour cream
Instructions
- Preheat oven to 450°F (230°C). Roast Hatch green chiles on a baking sheet for about 15 minutes, turning occasionally until skins are blistered and blackened. Place chiles in a covered bowl or sealed plastic bag for 10 minutes to steam. Peel off skins, remove seeds, and chop roughly. Use gloves to avoid skin irritation.
- In a large mixing bowl, combine shredded chicken, chopped Hatch chiles, minced garlic, cumin, onion powder, salt, and pepper. Mix well and set aside.
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until light golden. Slowly whisk in milk and chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until slightly thickened, about 5-7 minutes. Remove from heat and stir in softened cream cheese until smooth. Season with salt and pepper to taste.
- Lightly grease an 8×8-inch baking dish. Warm tortillas slightly to make them pliable. Spoon about 1/4 cup of the chicken and chile mixture into each tortilla, roll tightly, and place seam-side down in the dish. Repeat with remaining filling.
- Pour the creamy white sauce evenly over the enchiladas. Sprinkle shredded Monterey Jack cheese over the top.
- Cover the dish loosely with aluminum foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 minutes or until cheese is melted and slightly browned.
- Let enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, sliced green onions, or a dollop of sour cream if desired.
Notes
Use gloves when handling roasted Hatch chiles to avoid skin irritation. Warm milk before adding to sauce to prevent lumps. Soften cream cheese at room temperature for smooth sauce. Warm tortillas before rolling to prevent cracking. For dairy-free version, substitute milk and cream cheese with coconut milk and dairy-free cream cheese. For gluten-free, use gluten-free flour and tortillas.
Nutrition
- Serving Size: 1 enchilada (approxi
- Calories: 475
- Sodium: 600
- Fat: 20
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: chicken enchiladas, Hatch green chiles, creamy white sauce, southwestern recipe, easy dinner, comfort food