Delicious and creamy enchiladas filled with shredded chicken and topped with a flavorful Hatch green chile sauce.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
3 cups cooked shredded chicken (rotisserie chicken works well)
1½ cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
1 (4 oz/113 g) can diced Hatch green chiles, drained
4 oz (113 g) cream cheese, softened
½ cup sour cream
2 green onions, thinly sliced
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 tbsp unsalted butter
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 (4 oz/113 g) can diced Hatch green chiles
½ tsp ground cumin
½ tsp chili powder
½ tsp salt
½ cup shredded Monterey Jack cheese
12 small flour tortillas (or corn tortillas)
1 cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
Chopped fresh cilantro (optional)
Sliced jalapeños (optional)
Diced avocado (optional)
Sour cream (optional)
Lime wedges (optional)
Crumbled cotija cheese (optional)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine shredded chicken, 1½ cups Monterey Jack cheese, cheddar cheese, diced Hatch green chiles, cream cheese, sour cream, green onions, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Mix until evenly combined.
Melt the butter in a saucepan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth until smooth. Stir in the heavy cream, Hatch green chiles, cumin, chili powder, and salt. Simmer for 3–5 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in ½ cup Monterey Jack cheese until melted.
Spoon about ⅓ cup of the chicken filling into each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Pour the creamy Hatch green chile sauce evenly over the enchiladas. Sprinkle with the remaining Monterey Jack and cheddar cheese.
Bake for 30–35 minutes, or until the cheese is melted, bubbly, and lightly golden.
Let the enchiladas rest for 5 minutes before serving. Garnish with cilantro, jalapeños, avocado, sour cream, cotija cheese, and lime wedges if desired.
Notes
For a spicier version, add more diced green chiles or jalapeños.
These enchiladas can be made ahead of time and stored in the refrigerator before baking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.