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Creamy Green Hatch Chile Chicken Enchiladas Recipe with Easy Sour Cream Tomatillo Sauce

green Hatch chile chicken enchiladas - featured image
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These creamy green Hatch chile chicken enchiladas feature a smoky, tangy sour cream tomatillo sauce and tender shredded chicken wrapped in warm tortillas, perfect for a comforting and flavorful meal.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast (rotisserie chicken works great)
  • 4–5 medium-sized Hatch green chiles, roasted, peeled, and seeded (or Anaheim chiles as substitute)
  • 6–8 medium tomatillos, husked and rinsed
  • 1 cup full-fat sour cream (can substitute Greek yogurt)
  • 1 small white onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 cup low sodium chicken broth
  • 2 tablespoons flour (use gluten-free flour or cornstarch for gluten-free option)
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 8–10 small or medium flour tortillas (corn tortillas for gluten-free)
  • 1 ½ cups shredded cheese (Monterey Jack and cheddar blend)
  • Chopped fresh cilantro for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Place Hatch chiles and tomatillos on a baking sheet and roast for 15-20 minutes, turning halfway, until skins are blistered and tomatillos are soft. Let cool slightly.
  2. Peel skins and remove seeds from Hatch chiles once cool enough to handle. Keep seeds if more heat is desired.
  3. In a blender, combine roasted tomatillos, Hatch chiles, sour cream, chopped onion, garlic, chicken broth, and cumin. Blend until smooth and creamy. Season with salt and pepper to taste.
  4. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until nutty but not browned.
  5. Slowly whisk blended sauce into roux, stirring constantly. Simmer gently for 5-7 minutes until sauce thickens slightly and coats the back of a spoon. Adjust seasoning if needed.
  6. If chicken is not shredded, shred cooked chicken breasts. Toss chicken with a few spoonfuls of sauce to keep moist and flavorful.
  7. Lightly warm tortillas to make pliable. Spoon chicken mixture onto each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
  8. Pour remaining sauce evenly over enchiladas. Sprinkle shredded cheese on top.
  9. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden on top.
  10. Let enchiladas rest for 5 minutes after baking. Garnish with chopped fresh cilantro before serving.

Notes

If sauce is too thick before baking, whisk in a splash of chicken broth or water to loosen. Warm tortillas before rolling to prevent cracking. Roasting Hatch chiles and tomatillos is essential for smoky flavor. Sauce can be made ahead and stored in fridge up to 2 days. Assemble enchiladas ahead and refrigerate or freeze unbaked for later use.

Nutrition

Keywords: Hatch chile, chicken enchiladas, sour cream tomatillo sauce, creamy enchiladas, green chile enchiladas, easy Mexican recipe, weeknight dinner

Find it online: https://cookluma.com/creamy-green-hatch-chile-chicken-enchiladas-recipe-with-easy-sour-cream-tomatillo-sauce/