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Creamy Hatch Green Chile Chicken Enchiladas Recipe with Easy Avocado Crema

creamy hatch green chile chicken enchiladas - featured image
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These creamy Hatch green chile chicken enchiladas combine smoky roasted chiles, tender chicken, and melted cheese, topped with a fresh avocado crema for a satisfying Southwestern twist.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup finely chopped onions
  • 1 cup mild or medium Hatch green chiles, roasted and chopped
  • 1/2 cup cottage cheese or cream cheese (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 1/2 cups sour cream (full fat)
  • 1/2 cup roasted Hatch green chiles, chopped
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter
  • 1/2 cup chicken broth
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup sour cream or Greek yogurt
  • Juice of 1 lime
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • Optional: a handful of fresh cilantro
  • 8–10 small flour tortillas
  • Extra shredded cheese for topping

Instructions

  1. Prepare the Filling (10-15 minutes): In a large bowl, combine shredded chicken, chopped onions, minced garlic, chopped Hatch green chiles, shredded Monterey Jack cheese, and cottage or cream cheese if using. Season with cumin, salt, and pepper. Mix until well incorporated; filling should be moist but not runny.
  2. Make the Creamy Green Chile Sauce (15-20 minutes): In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to form a roux. Slowly add chicken broth while whisking to avoid lumps. Stir in sour cream and chopped Hatch chiles. Add shredded Monterey Jack cheese and stir until melted and smooth. Season with salt. Sauce should be thick but pourable.
  3. Prepare the Avocado Crema (5 minutes): In a blender or food processor, combine ripe avocado, sour cream or Greek yogurt, lime juice, garlic, salt, pepper, and cilantro if using. Blend until smooth and creamy. Refrigerate until serving.
  4. Assemble the Enchiladas (10 minutes): Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Warm tortillas slightly to make pliable. Spoon about 1/4 cup of chicken filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
  5. Pour the Sauce & Bake (20-25 minutes): Pour creamy green chile sauce evenly over rolled enchiladas. Sprinkle extra shredded Monterey Jack cheese on top. Bake uncovered for 20-25 minutes until bubbly and golden.
  6. Serve: Let enchiladas rest for 5 minutes after baking. Drizzle with avocado crema and garnish with fresh cilantro or sliced green onions if desired.

Notes

Warm tortillas before rolling to prevent cracking. Adjust sauce thickness with chicken broth if needed. Roasting fresh Hatch chiles enhances smoky flavor. For gluten-free, use corn tortillas and substitute flour with cornstarch or gluten-free flour. For dairy-free, use coconut yogurt, dairy-free cheese, and olive oil or vegan margarine instead of butter.

Nutrition

Keywords: Hatch green chile, chicken enchiladas, creamy enchiladas, avocado crema, Southwestern recipe, easy dinner, comfort food

Find it online: https://ovenmila.com/creamy-hatch-green-chile-chicken-enchiladas-recipe-with-easy-avocado-crema/