Good morning, friends! I’m sitting in the Nashville airport, waiting to board my flight after a wonderful retreat with KitchenAid. Nashville is such a charming city—there’s something about the accents and the energy that makes you want to linger. I’ll share more about the trip soon, but for now I want to pass along a favorite weeknight recipe: Hatch Green Chile Chicken Enchiladas.
These enchiladas come together quickly, especially if you use a store-bought rotisserie chicken. If you prefer, you can substitute 2–3 boneless, skinless chicken breasts cooked slowly in a crockpot for 6–8 hours on low or roast your own chicken. I like the mix of white and dark meat that a rotisserie bird provides, but either option works well.
For the green chiles, I often use a bag of frozen roasted Hatch chiles from Trader Joe’s when they’re available—those bring great smokiness and heat. If you can’t find Hatch chiles, a can of green chiles will still give excellent flavor. Fresh roasted chiles or even charred, grilled poblanos are fine alternatives.
If you have access to fresh corn, grilling an ear and cutting the kernels off the cob adds a sweet, smoky dimension that’s wonderful in the filling. For convenience, canned or frozen corn works too and keeps the prep time short.
I prefer slightly sturdier tortillas for these enchiladas rather than the ultra-thin, soft ones. Locally made flour tortillas that are a bit thicker hold up to the sauce and filling and develop nicely crisped edges during baking. If your tortillas get soft while assembling, warm them briefly to make rolling easier, and if you want extra browning on top, place the pan under the broiler for a few minutes at the end of baking.
Hatch Green Chile Chicken Enchiladas
Creamy Hatch green chile chicken enchiladas with corn and black beans. These make a satisfying, slightly spicy main dish that’s quick enough for a weeknight but special enough for guests. The green chile cheese sauce ties everything together for a rich, flavorful result.
- Author: Julie
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 8 enchiladas
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Ingredients
For the Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup chicken broth (low- or no-salt preferred)
- 1/4 cup heavy cream
- 2 tablespoons chopped Hatch green chiles (or substitute canned green chiles)
- 2 1/2 cups shredded Monterey Jack cheese, divided
- Garnish: avocado slices, green onions, fresh cilantro
For the Filling
- 1 cup chopped or shredded cooked chicken (rotisserie works well)
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (14-ounce) can corn, drained and rinsed (or fresh grilled corn)
- 1/4 cup chopped Hatch green chiles (frozen or canned)
- 2 ounces cream cheese, softened
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt (adjust to taste)
- 8 soft taco-size flour tortillas
Instructions
- Preheat the oven to 350°F (175°C).
For the Sauce
- In a medium saucepan, melt the butter over medium-high heat. Whisk in the flour to form a paste and cook for about 2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth, bringing the mixture to a gentle simmer. Whisk until the sauce thickens slightly. Stir in the heavy cream, green chiles, and 1/2 cup of the shredded cheese until smooth. Remove from heat and set aside.
For the Filling
- In a large bowl, combine the chopped chicken, black beans, corn, green chiles, softened cream cheese, chili powder, ground cumin, garlic powder, and salt. Stir until evenly mixed.
- Divide the filling evenly among the eight tortillas, placing the filling in the center of each.
- Grease a 9×13-inch baking dish and pour enough sauce to coat the bottom.
- Roll each tortilla around the filling and arrange seam-side down in the prepared baking dish.
- Pour the remaining sauce over the rolled enchiladas and sprinkle the remaining 2 cups of shredded Monterey Jack cheese over the top.
- Bake uncovered for about 30 minutes, or until the enchiladas are hot and bubbly and the cheese is beginning to brown. If you like extra browning, place under the broiler for a minute or two—watch closely to prevent burning.
- Garnish with sliced avocado, chopped green onions, and fresh cilantro before serving.
Nutrition
- Serving Size: 1 enchilada
- Calories: 484
- Sugar: 2.9 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 41 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 67 mg
Notes and Tips
Make these enchiladas your own: swap the Monterey Jack for Pepper Jack or a Mexican blend for more heat and flavor. If you prefer a lighter version, use reduced-fat cheese and low-fat cream instead of heavy cream. Leftovers keep well in the refrigerator for 3–4 days and can be reheated in a 350°F oven until warmed through, or microwaved in individual servings. You can also freeze the assembled enchiladas (without the final bake) in an airtight container for up to 2 months—thaw overnight before baking.
For extra freshness, serve with lime wedges, pico de gallo, or a simple cabbage slaw. These enchiladas pair nicely with a side of refried beans or a crisp green salad for a complete meal.
