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Creamy Hatch Green Chili Chicken Enchiladas Easy Homemade Recipe with Sour Cream Sauce

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A creamy, slightly spicy enchilada recipe featuring smoky Hatch green chilies, tender shredded chicken, and a luscious sour cream sauce. Perfect for a quick, comforting meal that’s a crowd-pleaser.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 cup roasted and diced Hatch green chilies (fresh or canned)
  • 8–10 corn or flour tortillas
  • 4 ounces softened cream cheese
  • 1 cup sour cream
  • 1/2 cup chicken broth (low sodium preferred)
  • 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional for garnish)
  • Lime wedges for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Mix in ground cumin, chili powder, and a pinch of salt and pepper. Stir in the roasted Hatch green chilies and cook for 2 minutes to meld flavors.
  4. Add shredded chicken to the skillet, combining everything evenly. Remove from heat and set aside.
  5. In a medium bowl, whisk together softened cream cheese, sour cream, and chicken broth until smooth. Adjust salt to taste. The sauce should be creamy but pourable; add a splash more broth if needed.
  6. Warm tortillas slightly to make them pliable. Spoon about 1/4 cup of the chicken and chili mixture onto each tortilla, roll it up, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  7. Spread the sour cream sauce evenly over the enchiladas, making sure every tortilla is coated.
  8. Sprinkle shredded Monterey Jack or cheddar cheese generously over the top.
  9. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden around the edges.
  10. Remove from oven and let cool for 5 minutes. Sprinkle with chopped cilantro and serve with lime wedges on the side.

Notes

If the sauce is too thick before baking, thin it with a tablespoon of chicken broth. Warm tortillas before rolling to prevent cracking. For dairy-free, substitute sour cream with coconut yogurt and cream cheese with vegan alternative. Poblano peppers can substitute Hatch chilies. Leftovers store well refrigerated up to 3 days and can be frozen up to 3 months.

Nutrition

Keywords: enchiladas, Hatch green chilies, chicken enchiladas, creamy sauce, sour cream sauce, Mexican recipe, easy dinner, comfort food

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