Hatch Green Chile Enchiladas

Hatch green chile season is the best! I make these Hatch Green Chile Enchiladas all year, but there is nothing like fresh roasted peppers pureed and added to EVERYTHING.

Try my Hatch Green Chile Sliders next.

The display at the grocery store is overflowing with the seasonal special and the options are endless. My first encounter with Hatch Green Chiles was in Arizona. It’s a celebrated event. I have since developed a love affair with them.

This year, I used the Hatch green chiles to spice up my chicken enchiladas. I actually prefer enchiladas with a white cream sauce. I love the richness it adds to the otherwise simple chicken mixture on the inside. These sour cream enchiladas are EVERYTHING. A little spicy, a lot creamy, and very cheesy.

If you’re looking for a crowd pleaser, try this recipe! If you need something a little quicker, try my Vegetarian Enchilada Bake. No meat = 30 Minute Dinner.

Did I mention these hatch green chile enchiladas are freezer friendly? use these aluminum cake pans to package them up nicely; perfect for the freezer!

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Hatch Green Chile Enchiladas

Prep 20 mins

Cook 25 mins

Total 45 mins

Author Marissa Allen

Yield 4 Servings

These delicious enchiladas are smothered in a luscious cream sauce and stuffed with shredded chicken and spinach. Try them today for an easy crowd pleaser! 

Ingredients

1 rotisserie chicken, shredded (2 C worth)

2 C Spinach

1/2 C yellow onion, diced

2 tbsp olive oil

1 tbsp cumin

1 tbsp salt

3 tbsp cream cheese, softened

3 tbsp Hatch green chiles, chopped

6- 8 flour tortillas

1 C Monterey Jack Cheese

Cream Sauce

2 tbsp flour

3 tbsp butter

1/2 C Chicken Broth

1 C milk

1/2 C Sour Cream

1 tsp paprika

1 tbsp cumin

1-2 tsp of salt (depends on if you use low sodium chicken broth)

1 C hatch green chiles (roasted or canned) + 1 jalapeño (optional), pureed

Cilantro (optional)

1 C Monterey Jack Cheese

Instructions

1. Sauté diced yellow onion, shredded chicken, and spinach in 2 tbsp of olive oil till onions soft and spinach wilted. Once combined, season with cumin and salt. Stir in the chilis and cream cheese till melted through out.
2. Spray a baking dish with nonstick spray. Assemble enchiladas. Put 1/8th of mixture in each tortilla with a little shredded Monterey Jack Cheese and roll up tightly.
3. Cream Sauce: Melt 3 tbsp of butter and whisk in 2 tbsp of flour. On low heat, stir in 1/2 C chicken broth, 1 C of milk, pureed mixture, and 1/2 C of sour cream. Season with paprika, cumin, and salt. Let simmer till it begins to thickens.
4. Pour over top of rolled enchiladas. Top with Monterey Jack cheese.
5. Bake at 350 degrees for 20- 25 mins till bubbly and the cheese has melted. If it starts to brown, cover with foil.
6. Top with fresh cilantro.

Notes

Canned green chilis are an acceptable substitute! 

Courses Dinner

Cuisine Mexican