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Creamy Hatch Green Chile Chicken Enchilada Bake

Creamy Hatch Green Chile Chicken Enchilada Bake - featured image
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A creamy, spicy, and comforting enchilada bake featuring roasted Hatch green chiles and shredded chicken, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 3 cups shredded cooked chicken (about 10.5 oz / 300g)
  • 1 can roasted Hatch green chiles (4 oz / 113g)
  • 8 oz cream cheese, softened
  • 1 cup sour cream (8 fl oz / 240 ml)
  • 3 cups shredded cheese blend (Monterey Jack and cheddar, about 12 oz / 340g)
  • 1 small chopped onion
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour (about 0.5 oz / 15g)
  • 1 ½ cups chicken broth (12 fl oz / 360 ml)
  • 2 tablespoons olive oil or butter (1 fl oz / 30 ml)
  • Salt and pepper to taste
  • 10–12 corn or flour tortillas
  • Chopped cilantro (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil or butter in a medium skillet over medium heat. Sauté chopped onion until translucent, about 4–5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  3. In a mixing bowl, combine softened cream cheese and sour cream until smooth. Add flour and slowly whisk in chicken broth until smooth and thickened. Add more broth if too thick.
  4. Drain and chop Hatch green chiles if needed. Stir chiles, sautéed onions, and garlic into the cream sauce. Season with salt and pepper.
  5. Add shredded chicken to the sauce and stir gently to coat.
  6. Lightly warm tortillas by wrapping in a damp paper towel and microwaving for 20–30 seconds.
  7. In a 9×13 inch baking dish, spread 1/3 of the chicken mixture evenly. Layer 3-4 tortillas on top, then sprinkle a generous handful of shredded cheese. Repeat layers twice more, ending with cheese on top.
  8. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
  9. Let rest for 5 minutes before serving. Garnish with chopped cilantro if desired.

Notes

Warm tortillas before layering to prevent cracking. Whisk broth slowly into cream cheese mixture to avoid lumps. Use pre-cooked shredded chicken for best results. Cover with foil while baking to retain moisture, remove foil near end for bubbly cheese. Adjust salt carefully as Hatch chiles vary in saltiness. For dairy-free, substitute vegan cream cheese, sour cream, and cheese. For gluten-free, use gluten-free flour and corn tortillas.

Nutrition

Keywords: Hatch green chile, chicken enchilada bake, creamy enchiladas, easy dinner, spicy comfort food, weeknight meal

Find it online: https://lyrafeast.com/creamy-hatch-green-chile-chicken-enchilada-bake-recipe-easy-and-perfect-for-dinner/