Creamy Hatch Green Chile Chicken Enchiladas
A quick and easy weeknight dinner featuring shredded rotisserie chicken and canned Hatch green chiles in a rich, velvety cream cheese and sour cream sauce, baked in flour tortillas.
- Prep Time: 22 minutes
- Cook Time: 25 minutes
- Total Time: 47 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 can (7 oz) Hatch green chiles, drained and chopped
- 1 cup shredded Mexican blend cheese (divided)
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 12 large flour tortillas
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Shred the chicken with a fork and place in a large bowl. Drain and pat dry the Hatch green chiles, then chop them into small pieces.
- Add the chopped chiles and 1 cup of shredded cheese to the chicken and mix well to create the filling.
- In a food processor or blender, combine the softened cream cheese, sour cream, chicken broth, garlic powder, cumin, salt, and pepper. Pulse until smooth. Adjust consistency with more broth if needed.
- Warm the tortillas in a dry skillet over medium heat for 15-20 seconds per side to make them pliable. Stack and cover with a towel.
- Place about 1/3 cup of the chicken mixture in the center of each tortilla. Roll tightly and place seam-side down in a 9×13 inch baking dish.
- Pour the creamy sauce evenly over the rolled enchiladas, ensuring it seeps into the gaps. Sprinkle the remaining 1 cup of cheese on top.
- Bake for 20-25 minutes until the cheese is melted, bubbly, and the edges are golden.
- Let rest for 5 minutes before serving to allow the sauce to set. Garnish with fresh cilantro if desired.
Notes
Ensure the Hatch green chiles are thoroughly drained to prevent a watery sauce. Soften the cream cheese beforehand to avoid lumps in the sauce. Warming the tortillas prevents them from cracking when rolled. For a spicy version, add jalapeño or chipotle powder. For a vegetarian option, substitute chicken with black beans or roasted cauliflower.
Nutrition
- Serving Size: 2 enchiladas per ser
- Calories: 450
- Sugar: 4
- Sodium: 680
- Fat: 28
- Saturated Fat: 15
- Carbohydrates: 32
- Fiber: 2
- Protein: 22
Keywords: chicken enchiladas, hatch green chiles, creamy enchiladas, easy dinner, rotisserie chicken recipes, weeknight meals, comfort food