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Creamy Hatch Chile Green Enchiladas Recipe with Easy White Sauce

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A comforting and creamy enchilada recipe featuring smoky roasted Hatch chiles folded into a luscious white sauce, perfect for cozy dinners with a mild spicy kick.

Ingredients

Scale
  • 8–10 corn tortillas (fresh or lightly toasted)
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 cup shredded Monterey Jack cheese (or Mexican cheese blend)
  • 1 cup shredded sharp cheddar cheese
  • 4–5 roasted Hatch green chiles, peeled, seeded, and chopped
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (gluten-free flour substitute optional)
  • 2 cups whole milk (or almond milk for dairy-free)
  • 1/2 cup sour cream
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: fresh cilantro, diced avocado, crumbled queso fresco, fresh lime wedges

Instructions

  1. Roast and prep Hatch chiles if not pre-roasted: roast under grill or broiler until skins blister and blacken (5-7 minutes per side). Steam in a sealed bag or covered bowl for 10 minutes, then peel, seed, and chop finely.
  2. Make the white sauce: melt butter in medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Whisk in flour and cook for about 1 minute until roux is bubbling and lightly golden.
  4. Slowly pour in milk while whisking constantly to prevent lumps. Stir until sauce thickens and coats the back of a spoon (5-7 minutes). Remove from heat.
  5. Stir in sour cream, ground cumin, salt, and pepper. Fold in chopped Hatch chiles. Adjust seasoning to taste.
  6. Prepare filling: combine shredded chicken with 1/2 cup shredded Monterey Jack cheese and a few spoonfuls of white sauce in a mixing bowl. Mix until creamy but not runny.
  7. Warm tortillas in a skillet over medium heat for 15-20 seconds per side to make pliable.
  8. Preheat oven to 375°F (190°C). Spread a thin layer of white sauce on the bottom of a 9×13 inch baking dish.
  9. Spoon about 1/3 cup of chicken filling onto each tortilla, roll tightly, and place seam-side down in the dish. Repeat for all tortillas.
  10. Pour remaining white sauce evenly over rolled tortillas. Sprinkle with remaining Monterey Jack and sharp cheddar cheeses.
  11. Bake uncovered for 20-25 minutes until cheese is melted and slightly browned. Optionally broil for last 2 minutes, watching closely.
  12. Let enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, diced avocado, crumbled queso fresco, and serve with lime wedges.

Notes

Do not rush the roux to avoid lumps in the sauce. Roast Hatch chiles carefully for best flavor and easier peeling. Warm tortillas gently to prevent cracking. Balance moisture in filling to avoid soggy or dry enchiladas. Use good melting cheeses like Monterey Jack and sharp cheddar. Watch baking time to prevent drying out. Can prepare enchiladas ahead and refrigerate before baking. Reheat in oven covered to maintain creaminess.

Nutrition

Keywords: Hatch chile enchiladas, creamy enchiladas, green enchiladas, white sauce enchiladas, spicy comfort food, chicken enchiladas, easy dinner recipe

Find it online: https://twirltaste.com/creamy-hatch-chile-green-enchiladas-recipe-with-easy-white-sauce/