Print

Creamy Stuffed Hatch Green Chili Chicken Enchiladas Recipe with Easy Tomatillo Sauce

creamy stuffed hatch green chili chicken enchiladas - featured image
Print Recipe

These creamy stuffed Hatch green chili chicken enchiladas feature a smooth tomatillo sauce and a luscious, tender filling with a mild kick of chili, perfect for a comforting Southwest-inspired meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for a shortcut)
  • 1 cup Hatch green chilies, roasted, peeled, and chopped
  • 1 cup cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • ½ cup sour cream
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 pound fresh tomatillos, husked and rinsed
  • 1 small jalapeño, stem removed (optional)
  • 1 small white onion, quartered
  • 2 cloves garlic
  • ½ cup fresh cilantro leaves
  • Juice of 1 lime
  • Salt to taste
  • 1 tablespoon olive oil
  • 12 corn tortillas
  • 1 cup shredded Chihuahua cheese or more Monterey Jack for topping
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Toss tomatillos and jalapeño with olive oil on a baking sheet and roast for 15-20 minutes until soft and slightly charred.
  2. Roast Hatch green chilies over an open flame or under the broiler until skins blister and blacken. Place in a bowl covered with plastic wrap to steam for 10 minutes, then peel and chop finely.
  3. Transfer roasted tomatillos, jalapeño, onion, garlic, and cilantro to a blender. Add lime juice and salt. Blend until smooth but still a bit textured. Adjust seasoning as needed.
  4. In a large skillet over medium heat, sauté diced onion until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
  5. Stir in shredded chicken, chopped Hatch chilies, cream cheese, sour cream, cumin, salt, and pepper. Mix until cream cheese melts and mixture is creamy. Remove from heat and stir in Monterey Jack cheese.
  6. Warm tortillas on a dry skillet or wrapped in a damp towel in the microwave for 30 seconds to make pliable.
  7. Preheat oven to 375°F (190°C). Pour a thin layer of tomatillo sauce into the bottom of a baking dish.
  8. Place a warmed tortilla on a flat surface, spoon about ¼ cup of chicken filling in the center, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  9. Pour remaining tomatillo sauce evenly over rolled enchiladas. Sprinkle with shredded Chihuahua or Monterey Jack cheese.
  10. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and sauce is heated through.
  11. Remove from oven and let cool for 5 minutes. Garnish with chopped fresh cilantro before serving.

Notes

[‘Roasting Hatch green chilies and tomatillos enhances smoky sweetness and flavor.’, ‘Keep tortillas warm and flexible to avoid cracking when rolling.’, ‘Use softened cream cheese to ensure a smooth, creamy filling without lumps.’, ‘Avoid overbaking to prevent drying out; bake until cheese is bubbly and sauce is heated through.’, ‘If tomatillo sauce is too thick, thin with a splash of water or chicken broth.’, ‘Do not overfill tortillas to prevent tearing.’, ‘Sauce should be pourable but not watery.’]

Nutrition

Keywords: enchiladas, Hatch green chilies, chicken enchiladas, tomatillo sauce, creamy enchiladas, Mexican comfort food, gluten-free enchiladas

Find it online: https://blingbite.com/creamy-stuffed-hatch-green-chili-chicken-enchiladas-recipe-with-easy-tomatillo-sauce/