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?
- 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
- 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
- Preheat oven to 350 degrees.
- 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.
- 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.