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Creamy Hatch Green Chile Chicken Enchiladas Recipe Easy Roasted White Sauce

Creamy Hatch Green Chile Chicken Enchiladas - featured image
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These creamy Hatch green chile chicken enchiladas feature a smoky roasted white sauce and tender shredded chicken, perfect for a comforting and flavorful meal that wins over even green chile skeptics.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup Hatch green chiles, roasted and chopped (fresh or canned)
  • 1 cup Monterey Jack cheese, shredded (for melty goodness)
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (can substitute gluten-free flour)
  • 2 cups whole milk, warmed (or dairy-free milk for a lighter option)
  • 1/2 cup roasted Hatch green chiles, finely chopped
  • 1/4 cup white onion, roughly chopped (for roasting)
  • 2 cloves garlic, whole (for roasting)
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 8–10 corn tortillas (softened by warming to prevent cracking)
  • 1 cup Monterey Jack cheese, shredded (for topping)
  • Fresh cilantro, chopped (optional garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Place Hatch green chiles, roughly chopped white onion, and whole garlic cloves on a baking sheet. Roast for 15-20 minutes, turning halfway, until slightly charred and fragrant.
  2. While roasting, mix shredded chicken, 1 cup chopped Hatch chiles, diced onion, minced garlic, ground cumin, salt, and pepper in a bowl. Stir in 1 cup Monterey Jack cheese and set aside.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
  4. Slowly add warm milk to the roux, whisking constantly to avoid lumps. Cook until smooth and thickened, about 5-7 minutes, then remove from heat.
  5. Squeeze roasted garlic out of skin and finely chop or mash it. Add roasted onion, garlic, and 1/2 cup roasted Hatch chiles to the sauce. Stir in smoked paprika and season with salt and pepper.
  6. Soften corn tortillas by warming briefly in a skillet or microwave wrapped in a damp towel.
  7. Spoon about 1/4 cup chicken filling onto each tortilla, roll tightly, and place seam-side down in a greased 9×13 inch baking dish.
  8. Ladle roasted white sauce generously over rolled enchiladas and sprinkle remaining 1 cup Monterey Jack cheese evenly on top.
  9. Cover dish with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 5 minutes until cheese is bubbly and golden.
  10. Let enchiladas rest for 5 minutes before serving. Garnish with fresh chopped cilantro if desired.

Notes

Roasting the chiles, onion, and garlic is essential for a smoky depth in the sauce. Warm tortillas gently to prevent cracking. Cover enchiladas with foil while baking to keep them moist. If sauce thickens too much after resting, add a splash of milk to loosen it.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, roasted white sauce, creamy enchiladas, Mexican comfort food, easy dinner, weeknight meal

Find it online: https://bakebelle.com/creamy-hatch-green-chile-chicken-enchiladas-recipe-easy-roasted-white-sauce/