Creamy Hatch Green Chili Chicken Enchiladas – Made with plenty of rich melty cheese, tender rotisserie chicken, an abundance of vibrant Hatch green chilies, and cream cheese for richness. It’s the enchilada recipe you’ll crave time and time again!
You know you can’t go wrong with enchiladas for dinner. They are one of the most popular Mexican foods and for good reason. They are 100% pure comfort food!
You get cozy carbs, loads of melty stretchy cheese, hearty filling chicken, and a homemade creamy Hatch green chili sauce you’ll want to eat by the spoonful.
When you aren’t sure what to make for dinner go for these enchiladas. They never disappoint!
Wondering what to pair with green chile chicken enchiladas? Good options are Mexican rice, cilantro lime rice, black beans, refried beans, corn on the cob, or sautéed bell peppers and onions.
Green Chili Chicken Enchiladas Recipe Ingredients
Oil: Use a neutral cooking oil such as olive oil, avocado oil, or vegetable oil. It is needed to saute the aromatics and as a fat for the roux.
Green onions: These boost the background flavor of the sauce.
Garlic: Enhances the overall flavor of the sauce.
Flour: Added to build a roux and thicken the sauce.
Chicken broth: This liquid builds up the base of the sauce and adds more flavor than water would.
Canned green chilies: The key ingredient to the sauce giving them that crave able green chile flavor.
Honey: Sugar can be used instead, the sweetener is just added to balance the light acidity of the sauce.
Cream cheese: This adds a rich tangy flavor to the sauce that pairs beautifully with green chilies.
Corn tortillas: Holds the enchilada fillings together. A staple ingredient to enchiladas.
Cooked chicken: A great protein addition to make these more filling. Rotisserie chicken is used here for ease and great flavor.
Monterey Jack cheese: A smooth melting cheese that pairs well with green chilies and is an excellent option for enchiladas.
Cumin and coriander: Spices that add a hint of flavor to the enchilada sauce.
Cilantro: Adds some pretty color and freshness.
How to Make Creamy Green Chili Chicken Enchiladas
Prepare oven: Move oven rack to upper third of the oven and preheat oven to 400 degrees.
Make the enchilada sauce: Heat olive oil in a large saucepan over medium low heat. Add green onion (whites and light portion) and saute 1 minute. Add garlic and flour and saute 30 to 60 seconds longer.
While whisking slowly pour in chicken broth, then stir in green chiles and honey. Season sauce with salt and pepper to taste. Bring to a simmer stirring frequently.
Puree the enchilada sauce so its smooth: Off heat blend sauce with an immersion blender (or in a regular blender with the center insert of the lid removed and covered with a folded kitchen towel for heat to escape). Return sauce to medium-low heat, add cream cheese and whisk until melted into sauce.
Toss enchilada filling and portion of sauce: In a large bowl toss together chicken, 1 cup enchilada sauce, 1 cup Monterey Jack cheese, cumin, coriander, green onion green portion, 3 Tbsp cilantro and season with salt and pepper to taste. Set aside.
Prepare baking pan: Grease a 12 by 8-inch or 13 by 9-inch broil safe baking dish with non-stick cooking spray. Spread 1/2 cup green chile enchilada sauce evenly on the bottom dish.
Assemble enchiladas: Lay tortillas out on clean surface and spread about 1/3 cup chicken filling in a row in the middle of the tortilla. Wrap tortillas up and place side by side into baking dish.
Top the enchiladas: Spread remaining sauce evenly over top (about 1 1/4 cups. I like to also just barely separate each enchilada where the sauce pools and let it run down). Sprinkle with remaining 1 1/2 cups cheese.
Bake through: Bake in preheated oven for 15 minutes. Remove and preheat broiler, return and let broil about 1 minute or as needed just until cheese is golden brown (keep a very close eye on it so they don’t burn, it may take less time or a little more).
Let rest for a few minutes before serving. Garnish with remaining 1 Tbsp cilantro.
Helpful Tips
Best type of tortillas to use for enchiladas: Corn tortillas offer the best flavor here. Use the type that are more stiff that need to be heated to become pliable vs those that have additives making them softer, they just dono’t hold up as well to an enchilada sauce.
Making them gluten free: If you need to make these gluten free you can swap the all-purpose flour for a 1:1 gluten free flour blend, however use only 1 Tbsp gluten free flour vs. 1 1/2 Tbsp as it has a stronger thickening capability. Also use gluten free corn tortillas and ensure other ingredients are package gluten free safe.
Type of chicken to use: Shredded (or chopped) bone-in cooked chicken will offer more flavor and a better texture, which is why rotisserie chicken is an excellent option for enchiladas. You can however use cooked and shredded boneless chicken breasts or chicken thighs in its place (I recommend pan seared to brown and simmered in broth to cook through).
Possible Substitutes
Meat: You can substitute chicken with cooked shredded beef or shredded pork if you’d prefer.
Tortillas: If you prefer flour tortillas for enchiladas you can use those in place of corn tortillas, just use the 6-inch variety. This option isn’t traditional for enchiladas but here in the U.S. many people do this. If you need a grain free variety I recommend Siete brand.
Cheese: Pepper Jack or Colby Jack cheese are other good options here in place of Monterey Jack cheese.
Fresh green chilies: If you have the option of using fresh Hatch green chilies those would be excellent here as well in place of canned. You’ll need to roast them first (over a gas stove or under a broiler), then peel, seed and dice. Then chop and add with a teaspoon or two of vinegar or lime to mimic acidity of the canned variety.
Storing and Reheating Enchiladas
Baked enchiladas can be stored in an airtight container in the fridge for up to 3 days or frozen up to 3 months. Reheat individual servings in the microwave on a microwave safe dish at 50% power until heated through, or reheat in a baking dish at 350 until warmed through.
Unbaked enchiladas can be stored in the fridge up to 1 day, increase bake time by about 10 minutes when heating.
Unbaked enchiladas could also be frozen up to 3 months. Bake from frozen covered at 350 for about 45 minutes covered with foil, then uncover and bake about 15 to 30 minutes. until heated through.
More Satisfying Mexican Inspired Recipes to Try
Creamy Green Chile Chicken Enchiladas
A comfort food Tex-Mex recipe made with plenty of rich melty cheese, tender rotisserie chicken, an abundance of vibrant Hatch green chilies, and cream cheese for richness. It’s the enchilada recipe you’ll crave!
Servings: 10 enchiladas
-
Move oven rack to upper third of the oven (one level from center) and preheat oven to 400 degrees.
-
For the enchilada sauce: heat olive oil in a large saucepan over medium low heat. Add green onion (whites and light portion) and saute 1 minute. Add garlic and flour and saute 30 to 60 seconds longer.
-
While whisking slowly pour in chicken broth, then stir in green chiles and honey. Season sauce with salt and pepper to taste. Bring to a simmer stirring frequently.
-
Off heat blend sauce with an immersion blender (or in a regular blender with the center insert of the lid removed and covered with a folded kitchen towel for heat to escape). Return sauce to medium-low heat, add cream cheese and whisk until melted into sauce (blend with immersion blender if you want it to melt in faster).
-
For the enchiladas: In a large bowl toss together chicken, 1 cup enchilada sauce, 1 cup Monterey Jack cheese, cumin, coriander, green onion green portion, 3 Tbsp cilantro and season with salt and pepper to taste. Set aside.
-
Grease a 12 by 8-inch or 13 by 9-inch broil safe baking dish with non-stick cooking spray. Spread 1/2 cup green chile enchilada sauce evenly on the bottom dish.
-
Lay tortillas out on clean surface and spread about 1/3 cup chicken filling in a row in the middle of the tortilla. Wrap tortillas up and place side by side into baking dish.
-
Spread remaining sauce evenly over top (about 1 1/4 cups. I like to also just barely separate each enchilada where the sauce pools and let it run down). Sprinkle with remaining 1 1/2 cups cheese.
-
Bake in preheated oven for 15 minutes. Remove and preheat broiler, return and let broil about 1 minute or as needed just until cheese is golden brown (keep a very close eye on it so they don’t burn, it may take less time or a little more).
-
Let rest for a few minutes before serving. Garnish with remaining 1 Tbsp cilantro.
*To soften tortillas and make them pliable you can wrap them in a damp tea towel or damp paper towels and heat in the microwave for about 1 minute or so, turning halfway until warmed through and pliable.
Nutrition Facts
Creamy Green Chile Chicken Enchiladas
Amount Per Serving
Calories 307
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 74mg25%
Sodium 542mg24%
Potassium 338mg10%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 2g2%
Protein 23g46%
Vitamin A 897IU18%
Vitamin C 15mg18%
Calcium 279mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
