Good morning friends! I’m sitting in the airport in Nashville, TN, waiting to board my plane to come back home after a fabulous retreat with KitchenAid. What a charming city! Is there such a thing as accent envy?
I was warned not to fall in love too hard, and I can definitely see why this place is booming. I’ll share more soon, but for now I want to share these quick and easy Hatch Green Chile Chicken Enchiladas with you.
Just a little note about the ingredients, I used a rotisserie chicken from the grocery store to make this come together in a hurry, but if you have more time you could also use 2-3 boneless skinless chicken breasts cooked in the crockpot for 6-8 hours on low or you could roast your own chicken.
I do like the combination of the dark and light meat that the rotisserie offers.
I think I’ve mentioned it here before, but I found a bag of frozen Hatch green chiles all roasted, chopped and ready to go in the frozen section at Trader Joe’s. I love the heat and smokiness they bring, but you could also substitute a can of green chiles if you can’t find Hatch.
Fresh corn, grilled and cut off the cob would be amazing. Will definitely do that next time if I can get my hands on some.
I like finding tortillas that are not super soft for these. I found some in my regular grocery store that were made here locally in Arizona, and they were thicker and a little more sturdy than the big brand variety.
I think they hold their own better when they meet the sauce and I like how the edges crisp up. Use your broiler for a few minutes at the end of the bake time if needed!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
Subscribe and I'll send all my recipes right to your inbox! Â You can also keep up to date by following me on Pinterest, Instagram, Â Facebook, YouTube, and Twitter.
Print
Hatch Green Chile Chicken Enchiladas
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 8 enchiladas 1x
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Description
Chicken enchiladas with corn and black beans, covered in a creamy Hatch green chile cheese sauce. A quick and easy dinner with just the right amount of heat!
Ingredients
For the Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup chicken broth (I used no salt added)
- 1/4 cup heavy cream
- 2 tablespoons chopped Hatch green chiles
- 2 1/2 cup shredded Monterey jack cheese, divided
- Garnish: Avocado slices, green onions, fresh cilantro
For the Filling
- 1 cup chopped or shredded cooked chicken (I used a deli rotisserie)
- 1 14 ounce can black beans, drained and rinsed
- 1 14 ounce can corn, drained and rinsed
- 1/4 cup chopped Hatch green chiles (I used frozen from Trader Joes)
- 2 ounces cream cheese, softened
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 soft taco size flour tortillas
Instructions
- Preheat oven to 350 degrees.
For the Sauce
- In a medium pan, melt butter over medium high heat. Whisk in flour to form a paste and cook for about 2 minutes.
- Gradually whisk in the chicken broth, and bring to a gentle boil, whisking occasionally. When the sauce has thickened slightly, stir in the heavy cream, green chiles, and 1/2 cup of the cheese. Stir until smooth. Remove from heat and set aside.
For the Filling
- In a large bowl, mix together chicken, black beans, corn, green chiles, cream cheese, and spices.
- Divide the mixture between eight flour tortillas.
- Pour enough sauce to cover the bottom of a greased 9 by 13 baking dish. Roll the tortillas around the filling, and place in the pan seam side down.
- Pour remaining sauce over the filled enchiladas, and sprinkle remaining cheese over the top.
- Bake for 30 minutes uncovered, or until hot and bubbly and the cheese is beginning to brown. Garnish with avocado, green onions and fresh cilantro.
Nutrition
- Serving Size: 1 Enchilada
- Calories: 484
- Sugar: 2.9g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12.2g
- Trans Fat: 0.1g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 67mg
Thalia @ butter and brioche says
Oh gosh these enchiladas look good.. and all that cheese! Yum!
Julie says
Thank you, Thalia!
Mom says
Looking forward to coming home and being able to taste and enjoy your recipes!
Julie says
Me too! Two more weeks!
Preston Mitchell says
Thanks for mentioning our chile, Julie! We’d love to send you a free box as a thank you. If interested, shoot us an email.
Terri Maize says
Put Pueblo chiles on all the things!
Kristin says
Soooo good. A hit with the family. And an easy quick recipe. I used fresh roasted hatch chilis. Definitely saving this recipe!!
Julie says
THanks, Kristin!
Lynn says
I made this and it’s really delicious. I couldn’t find Hatch chiles here so I substituted a 4 oz. can of mild green chiles in another brand. Next time I will try to find some chiles with a little more heat because we could barely taste these ones. I was worried that there wouldn’t be enough sauce to cover the enchiladas but it was the perfect amount! Also, an 8 oz. chunk of Monterey Jack cheese shredded into almost exactly 2 1/2 cups of packed, shredded cheese.
I will definitely be making this again and again. Thanks so much for a great recipe!
Julie says
Thanks for your feedback Lynn. I’m glad it worked out for you, and yes – definitely try to get your hands on some Hatch chiles. You’ll notice the difference!
Gavin D says
Used some fresh roasted Hatch chiles in these tonight. The whole family loved them! Two kids even asked for the leftovers for lunch, which is really rare!
I’m freezing a lot of the 25 pound box of chiles I bought, so these enchiladas will for sure be a recipe to keep around.
Julie says
That’s great! Thanks for your comment!
Bridget Myers says
I made this little gem last night. I didn’t add garlic or cumin but did do chili powder and it was yummy. I also used double corn tortillas instead of flour for a more authentic enchilada flavor. It was great and super easy. Thanks for posting!
Julie says
I like that you made it your own Bridget, glad you enjoyed!
Annie @ Annie's Cooking Lab says
I modified this recipe some to make it vegetarian and used fresh summer corn. It was SO good! Can’t wait to make it again 🙂 I think I might try making a batch and freezing it to pull out this winter once it’s hard to find good, fresh produce. Thanks for the great recipe!
Julie says
Great idea! Thanks Annie!
Ray Woodson says
Had to try this tonight. They were great. Saved this recipe, ’cause we’ll definitely make them again.
Julie says
Thanks Ray! Glad to hear that!
Annette says
I have a question— Are the Hatch’s Green Chiles hot? My husband cannot take hot or real spicy food.
I have to try this recipe .
Thank you.
Julie says
I would say they are a bit spicy, but I do find that they vary from batch to batch. You could try tasting your chiles to see if they are spicy on their own, and maybe start with half of what is called for. If you feel like you could still use more spice, just adjust for next time. I hope you enjoy!
Shakti says
There are mild, medium and hot varieties of Hatch Chile’s. Also there are green and red. A few varieties a peppers are considered Hatch, IF and only if, they are grown in the Hatch Valley of New Mexico. A lot of people around the country will grow some of the varieties used, and lie about them being Hatch, to sell and make money in them. We lived down there for 4 mo this, so learned all about it.
Shakti says
Auto spell made me look illiterate, lol! Also the green are picked first, and red are the same peppers, but picked after they turn red.
April Reany says
Truly AMAZING!!! So very light and fresh…very atypical of Mexican food! I have never posted a comment before on a website in my LIFE, but this one deserves to be the first!
Rather than purchasing hatch chilies, I used a bit of Stubbs hatch chile sauce. Was very good and added excellent flavor. Also this allows you to dictate the amount of heat in the dish. I also used Chihuahua cheese rather than Monterey Jack, but I know that kind of cheese can be difficult to come by if you are in the southwest.
Thank you Julie for sharing.
April says
I don’t have chicken stock or heavy cream on hand but I do have cream of chicken, will that work as a substitute?
Can’t wait to try these!
Julie says
You can use the cream of chicken instead of the first four ingredients of the sauce. Add a splash of milk to thin it out a bit. Enjoy!
Jonell says
These were Wonderful very tasty
I use fresh roasted hatch peppers from Central Market here in Austin
Jane Weichert says
This is a great recipe. I ordered frozen chilies from Hatch and have been trying different recipes with them. Will the leftovers freeze? I’m cooking for one so will have to decide whether to freeze or give away my leftovers (or if I eat one per meal I could use them up in the next 2 1/2 days.
Julie says
Hi Jane, I’m glad you enjoyed them! Yes, I think they would taste fine if you freeze leftovers. It’s always nice to have a little stash of something ready to go in the freezer.
Dick says
I have Hatch green chile powered can I that instead of chiles