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Flavorful Roasted Hatch Green Chile Chicken Enchiladas Recipe with Easy Sour Cream Sauce

roasted hatch green chile chicken enchiladas - featured image
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These enchiladas feature smoky roasted Hatch green chiles combined with tender shredded chicken and a tangy sour cream sauce, delivering a vibrant and unforgettable flavor perfect for a quick and easy weeknight dinner.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie works wonders here)
  • 1 cup roasted Hatch green chiles, peeled and chopped (fresh or frozen)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or avocado oil
  • 1 cup sour cream (full-fat or light)
  • ½ cup chicken broth
  • 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
  • 1 teaspoon lime juice
  • ½ teaspoon garlic powder
  • 8–10 corn tortillas
  • 1 ½ cups shredded Monterey Jack or mild cheddar cheese (or a blend)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Prepare the Chicken Filling: Heat 2 tablespoons of oil in a large skillet over medium heat. Add diced onion and sauté for about 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant. Add shredded chicken, chopped roasted Hatch chiles, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for 5 minutes until heated through and flavors meld. Remove from heat and set aside.
  2. Make the Sour Cream Sauce: In a medium saucepan, whisk together flour and chicken broth over medium heat. Stir continuously until the mixture thickens slightly, about 2-3 minutes. Lower the heat and whisk in sour cream, lime juice, garlic powder, salt, and pepper. Heat gently for another 2 minutes, but do not boil. Remove from heat and keep warm.
  3. Warm the Tortillas: Warm the corn tortillas in a dry skillet over medium heat for about 20 seconds on each side or wrap in a damp towel and microwave for 30 seconds to make them pliable.
  4. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spoon about ¼ cup of the chicken filling onto each tortilla, sprinkle with a little cheese, and roll tightly. Place seam-side down in the dish. Repeat with remaining tortillas and filling.
  5. Top and Bake: Pour the sour cream sauce evenly over the rolled enchiladas. Sprinkle the remaining cheese on top. Bake uncovered for 20-25 minutes until the cheese is bubbly and slightly golden. Watch closely the last 5 minutes to avoid over-browning.
  6. Garnish and Serve: Remove from oven and let rest for 5 minutes. Sprinkle with chopped fresh cilantro and serve with lime wedges.

Notes

If the sour cream sauce thickens too much before baking, whisk in a splash of additional chicken broth to loosen it. The filling can be made ahead and refrigerated for up to 2 days; bring to room temperature before assembling. Warm tortillas to prevent cracking. Avoid boiling the sour cream sauce to prevent curdling. Roasting Hatch chiles adds smoky depth; if using fresh, add smoked paprika for flavor. Leftover filling is great for tacos or burrito bowls.

Nutrition

Keywords: chicken enchiladas, Hatch green chile, roasted chiles, sour cream sauce, easy dinner, Mexican recipe, weeknight meal, spicy chicken, comfort food

Find it online: https://noshbelle.com/flavorful-roasted-hatch-green-chile-chicken-enchiladas-recipe-with-easy-sour-cream-sauce/