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Creamy Hatch Green Chili Chicken Enchiladas Recipe Easy Homemade White Sauce

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A comforting and flavorful recipe featuring shredded chicken and roasted Hatch green chilis wrapped in corn tortillas, topped with a creamy homemade white sauce and baked to perfection.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup Hatch green chilis, roasted and chopped (fresh or canned; add more if you like heat)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (can substitute with gluten-free flour if needed)
  • 2 cups whole milk
  • 1 cup shredded white cheddar cheese (or Monterey Jack for a milder taste)
  • 1/2 teaspoon garlic powder
  • Salt and white pepper, to taste
  • 8–10 corn tortillas (warmed to prevent cracking)
  • 1 cup shredded mozzarella cheese (for topping)
  • Fresh cilantro, chopped (optional, for garnish)
  • Sour cream or crema (optional, for serving)

Instructions

  1. Prepare the Chicken Filling: Heat a tablespoon of oil in a large skillet over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes. Toss in the minced garlic and cook for another 30 seconds until fragrant. Add the shredded chicken, chopped Hatch green chilis, ground cumin, salt, and pepper. Stir everything together and cook for 5 minutes, letting the flavors combine. Remove from heat and set aside.
  2. Make the White Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes to form a roux. Gradually pour in the milk, whisking to keep the mixture smooth. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat, then stir in the shredded white cheddar cheese, garlic powder, salt, and white pepper. Keep warm.
  3. Warm the Tortillas: Heat tortillas in a dry skillet for about 20 seconds on each side or wrap in a damp paper towel and microwave for 30 seconds. Warming makes them pliable and less likely to crack when rolling.
  4. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Pour a thin layer of the white sauce into the bottom of your baking dish. Spoon about 1/4 cup of the chicken filling onto each tortilla, roll it up tightly, and place seam-side down in the dish. Repeat with all tortillas. Pour the remaining white sauce evenly over the top and sprinkle with shredded mozzarella cheese.
  5. Bake and Serve: Bake uncovered in the preheated oven until the cheese is bubbly and golden, around 20-25 minutes. Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro and add a dollop of sour cream or crema if you like.

Notes

Warm tortillas before rolling to prevent cracking. Cook the roux long enough to avoid raw flour taste. Whisk constantly when adding milk to keep sauce smooth. Adjust chili heat to taste. Use leftover or rotisserie chicken to save time. White sauce can be made ahead and reheated gently.

Nutrition

Keywords: Hatch green chili, chicken enchiladas, creamy white sauce, homemade enchiladas, comfort food, Southwestern recipe, easy dinner, weeknight meal

Find it online: https://coracooks.com/creamy-hatch-green-chili-chicken-enchiladas-recipe-easy-homemade-white-sauce/