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Green Hatch Chili Chicken Enchiladas Recipe Easy Creamy Sour Cream Sauce

green Hatch chili chicken enchiladas - featured image
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A quick and easy chicken enchilada recipe featuring bold green Hatch chilies and a creamy sour cream sauce that balances heat with indulgence. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great!)
  • 1 cup green Hatch chilies, diced (canned or roasted fresh for extra flavor)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup sour cream (full-fat preferred, low-fat works too)
  • 1/2 cup chicken broth
  • 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt to taste
  • 8 small flour or corn tortillas (corn for gluten-free option)
  • 1 1/2 cups shredded Monterey Jack or cheddar cheese
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat a tablespoon of oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the shredded chicken, diced green Hatch chilies, cumin, salt, and pepper. Stir well to combine and cook for 3-5 minutes until heated through. Remove from heat and set aside.
  4. In a medium saucepan over medium heat, whisk together the flour and a splash of chicken broth to make a smooth paste.
  5. Slowly pour in the remaining chicken broth, whisking constantly to avoid lumps.
  6. Bring the mixture to a gentle simmer and cook until it thickens slightly, about 3-4 minutes.
  7. Remove from heat and whisk in the sour cream, chili powder, smoked paprika, and salt. Adjust seasoning as needed.
  8. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  9. Spoon a few tablespoons of the chicken filling down the center of each tortilla. Sprinkle a little shredded cheese on top, then roll the tortilla tightly and place seam-side down in the baking dish.
  10. Pour the creamy sour cream sauce evenly over the enchiladas, making sure they’re well coated.
  11. Sprinkle the remaining cheese on top.
  12. Bake uncovered for 20-25 minutes, or until the cheese is bubbly and lightly browned.
  13. Remove from oven and let rest for 5 minutes before serving.
  14. Garnish with freshly chopped cilantro.

Notes

If sauce is too thick before baking, thin with a splash of broth. Warm tortillas slightly before rolling to prevent tearing. Can assemble ahead and refrigerate before baking, adding a few extra minutes to bake time. For gluten-free, use corn tortillas and gluten-free flour or cornstarch. For dairy-free, substitute sour cream with coconut yogurt and use dairy-free cheese.

Nutrition

Keywords: green hatch chili, chicken enchiladas, creamy sour cream sauce, easy enchiladas, quick dinner, Mexican recipe, comfort food

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