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Creamy Roasted Hatch Chile Chicken Enchiladas

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These creamy roasted Hatch chile chicken enchiladas feature a silky, smoky cream sauce that clings perfectly to tender shredded chicken and softened tortillas. They’re simple enough for a weeknight yet impressive enough for company, delivering next-level comfort food in about 45 minutes.

Ingredients

Scale
  • 3 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 1/2 cups roasted Hatch chiles, chopped (divided: 1 cup for filling, 1/2 cup for sauce)
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 2 cups shredded Monterey Jack cheese (divided: 1 cup for filling, 1 cup for topping)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper (or black pepper)
  • 8–10 flour or corn tortillas
  • Fresh cilantro for garnish
  • Optional: diced red onion, sliced jalapeño, or sour cream for serving

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Make the filling: In a large bowl, combine shredded chicken, 1 cup chopped Hatch chiles, softened cream cheese, sour cream, 1 cup Monterey Jack cheese, garlic powder, cumin, and a pinch of salt and pepper. Mix until well combined.
  3. Start the cream sauce: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly (do not let it brown).
  4. Slowly pour in chicken broth while whisking continuously until smooth, about 30 seconds. Add heavy cream, remaining 1/2 cup chopped Hatch chiles, salt, and white pepper. Whisk until smooth and bring to a gentle simmer. Cook for 2-3 minutes until thickened enough to coat the back of a spoon. Remove from heat.
  5. Assemble the enchiladas: Spread about 1/2 cup of cream sauce on the bottom of a 9×13-inch baking dish. Place about 1/3 cup of chicken filling down the center of each tortilla, roll tightly, and place seam-side down in the dish.
  6. Pour remaining cream sauce over the rolled enchiladas, spreading evenly. Sprinkle remaining 1 cup shredded cheese on top.
  7. Bake for 20-25 minutes until sauce is bubbling and cheese is melted and lightly golden. For deeper color, broil for the last 2 minutes, watching closely.
  8. Let rest for 5 minutes before serving. Garnish with fresh cilantro and optional toppings.

Notes

Don’t overfill tortillas (about 1/3 cup each) to prevent bursting. Use room temperature cream cheese for smooth filling. If sauce thickens too much after resting, whisk in a splash of chicken broth. For corn tortillas, warm briefly to prevent cracking. Let enchiladas rest 5 minutes after baking to set.

Nutrition

Keywords: Hatch chile enchiladas, creamy chicken enchiladas, roasted chile enchiladas, comfort food, easy dinner, weeknight meal

Find it online: https://spoonluma.com/creamy-roasted-hatch-chile-chicken-enchiladas-recipe/