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Hatch Chile Chicken Enchiladas Recipe
Ash Tyrrell

Hatch Chile Chicken Enchiladas Recipe

I make these hatch chile chicken enchiladas every single time hatch season rolls around, and I never get tired of them. There's something about that smoky roasted chile smell filling the kitchen that just says comfort food is coming.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken – rotisserie chicken saves a ton of time here
  • 1 cup roasted hatch chiles chopped – fresh roasted gives the best smoky flavor, but frozen roasted hatch chiles work too
  • 8 small corn or flour tortillas – warm them first so they don't crack while rolling
  • 2 cups shredded Monterey Jack cheese divided – grate it fresh off the block for better melting
  • 4 ounces cream cheese softened – this is what makes the sauce so rich and creamy
  • 1/2 cup sour cream – stir it in off the heat so it doesn't curdle
  • 1 1/2 cups chicken broth – use low-sodium so you control the salt level
  • 1/2 cup diced white onion – adds a little bite and sweetness to the filling
  • 2 cloves garlic minced – fresh garlic makes a noticeable difference over the jarred kind
  • 1 tablespoon butter – used to build the base of the sauce
  • 1 tablespoon all-purpose flour – thickens the sauce without any lumps if whisked well
  • 1/2 teaspoon ground cumin – gives the filling that warm earthy backbone
  • 1/4 teaspoon salt or to taste – hatch chiles vary in saltiness, so taste before adding more
  • Fresh cilantro chopped, for garnish – adds a fresh, herby finish right before serving

Method
 

  1. I always start by roasting my hatch chiles under the broiler or on a hot grill until the skins blister and blacken all over. Once they're charred, I seal them in a bowl covered with plastic wrap for about ten minutes, which steams the skins loose. After that, I peel off the blackened skin, pull out the stems and seeds, and chop the flesh into small pieces for the filling and sauce.
  2. In a large bowl, I combine the shredded chicken with half of the chopped hatch chiles, the diced onion, cumin, and a pinch of salt. I like to mix this well with a fork so every bite of filling gets some chile in it. If I'm using rotisserie chicken, I shred it while it's still warm since it pulls apart so much easier that way.
  3. I melt the butter in a saucepan over medium heat, then whisk in the flour to form a paste and let it cook for about a minute. Slowly, I pour in the chicken broth while whisking constantly so no lumps form. Once it starts to thicken, I stir in the cream cheese, sour cream, and remaining hatch chiles until the sauce turns smooth and creamy.
  4. I spread a thin layer of the hatch chile sauce across the bottom of my baking dish so the tortillas don't stick. Then I warm each tortilla for a few seconds so it stays pliable, spoon in the chicken filling along with a little cheese, roll it up snugly, and set it seam-side down in the dish. I repeat this until the pan is full.
  5. Once all the enchiladas are rolled, I pour the remaining sauce evenly over the top and sprinkle on the rest of the cheese. I cover the dish with foil and bake at 375°F for about 20 minutes, then uncover it and bake for another 10 minutes so the cheese gets golden and bubbly on top.
  6. I always let the enchiladas sit for about 5 minutes before serving, which helps the sauce set up so it doesn't run all over the plate. Right before serving, I scatter fresh chopped cilantro over the top for a bright, herby finish that balances the richness of the sauce

Notes

  • I always roast a few extra hatch chiles so I have some leftovers for tacos or eggs the next day.
  • I warm my tortillas in a dry skillet instead of the microwave since they hold up better while rolling.
  • I let my cream cheese sit out for a bit before adding it to the sauce so it blends in smoothly instead of clumping.
  • I taste my hatch chiles before adding them since the heat level can swing a lot from batch to batch.
  • I grate my own cheese instead of buying pre-shredded, because it melts so much smoother into the sauce.