Creamy Hatch Green Chile Chicken Enchiladas
Creamy Hatch Green Chile Chicken Enchiladas are a comforting dish made with shredded chicken wrapped in soft corn tortillas and topped with a creamy green chile sauce and cheese.
Ingredients
- 2 cups cooked chicken, shredded
- 8 oz cream cheese
- 1 cup Hatch green chiles, diced
- 2 cups shredded cheese (like Monterey Jack)
- 12 corn tortillas
- ½ cup sour cream (optional)
- 2 cups green enchilada sauce
- 1 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with olive oil.
- In a large bowl, combine the shredded chicken, cream cheese, diced Hatch green chiles, and 1 cup of the shredded cheese. Mix until well combined. Season with salt and pepper to taste.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Take a tortilla and fill it with about ¼ cup of the chicken mixture. Roll it tightly and place it seam-side down in the greased baking dish. Repeat until all tortillas are filled.
- Pour the green enchilada sauce over the filled tortillas, ensuring they are well covered.
- Sprinkle the remaining cheese over the top of the sauce.
- Bake in the preheated oven for 25 to 30 minutes, or until the cheese is bubbly and golden brown.
- Let cool slightly, then serve with a dollop of sour cream if desired.
Notes
Prep Ahead: Cook and shred the chicken ahead of time for a quicker assembly during weeknight dinners. Use fresh tortillas for the best flavor and texture. Don't skip the cheese - using a combination of cheeses elevates creaminess. Experiment with different sauces or toppings for a personal touch.