Creamy Hatch Green Chile Chicken Enchiladas – Made with plenty of rich melty cheese, tender rotisserie chicken, an abundance of vibrant Hatch green chiles, and cream cheese for richness. It’s the enchilada recipe you’ll crave time and time again!
You know you can’t go wrong with enchiladas for dinner. They are one of the most popular Mexican foods and for good reason — they are 100% pure comfort food!
You get cozy carbs, loads of melty stretchy cheese, hearty filling chicken, and a homemade creamy Hatch green chile sauce you’ll want to eat by the spoonful.
When you aren’t sure what to make for dinner, go for these enchiladas. They never disappoint!
Wondering what to pair with green chile chicken enchiladas? Good options are Mexican rice, cilantro lime rice, black beans, refried beans, corn on the cob, or sautéed bell peppers and onions.
Ingredients
Oil: Use a neutral cooking oil such as olive oil, avocado oil, or vegetable oil. It is needed to sauté the aromatics and as a fat for the roux.
Green onions: These boost the background flavor of the sauce.
Garlic: Enhances the overall flavor of the sauce.
Flour: Added to build a roux and thicken the sauce.
Chicken broth: This liquid builds up the base of the sauce and adds more flavor than water would.
Canned green chiles: The key ingredient to the sauce, giving it that craveable green chile flavor.
Honey: Sugar can be used instead; the sweetener is added to balance the light acidity of the sauce.
Cream cheese: This adds a rich, tangy flavor to the sauce that pairs beautifully with green chiles.
Corn tortillas: Holds the enchilada fillings together — a staple ingredient in enchiladas.
Cooked chicken: A great protein addition to make these more filling. Rotisserie chicken is used here for ease and great flavor.
Monterey Jack cheese: A smooth melting cheese that pairs well with green chiles and is an excellent option for enchiladas.
Cumin and coriander: Spices that add a hint of warmth and flavor to the enchilada sauce.
Cilantro: Adds some pretty color and freshness.
How to Make Creamy Green Chile Chicken Enchiladas
Prepare oven: Move oven rack to the upper third of the oven and preheat oven to 400°F.
Make the enchilada sauce: Heat olive oil in a large saucepan over medium-low heat. Add green onion (whites and light green portion) and sauté for 1 minute. Add garlic and flour and sauté 30 to 60 seconds longer.
While whisking, slowly pour in chicken broth, then stir in green chiles and honey. Season sauce with salt and pepper to taste. Bring to a simmer, stirring frequently.
Once the sauce has thickened, remove from heat and stir in cream cheese until fully melted and smooth. Taste and adjust seasoning as needed.
Assemble the enchiladas: Spread a thin layer of sauce across the bottom of a greased baking dish. Warm the corn tortillas so they are pliable. Fill each tortilla with shredded chicken, a sprinkle of Monterey Jack cheese, and a spoonful of sauce, then roll tightly and place seam-side down in the dish.
Pour the remaining sauce evenly over the rolled enchiladas and top with the remaining Monterey Jack cheese.
Bake: Transfer to the preheated oven and bake until the cheese is melted and bubbly, about 20 to 25 minutes. For a lightly browned top, switch to the broiler for the final 2 to 3 minutes.
Garnish and serve: Top with sliced green onion tops, fresh cilantro, and any desired toppings such as sour cream, diced tomatoes, or sliced avocado. Serve immediately alongside your favorite sides.
These enchiladas reheat beautifully, making them just as satisfying the next day — if there are any leftovers to speak of.
