Hatch Green Chile Enchiladas
Prep
Cook
Total
Yield 4 Servings
These delicious enchiladas are smothered in a luscious cream sauce and stuffed with shredded chicken and spinach. Try them today for an easy crowd pleaser!
Ingredients
1 rotisserie chicken, shredded (2 C worth)
2 C Spinach
1/2 C yellow onion, diced
2 tbsp olive oil
1 tbsp cumin
1 tbsp salt
3 tbsp cream cheese, softened
3 tbsp Hatch green chiles, chopped
6- 8 flour tortillas
1 C Monterey Jack Cheese
Cream Sauce
2 tbsp flour
3 tbsp butter
1/2 C Chicken Broth
1 C milk
1/2 C Sour Cream
1 tsp paprika
1 tbsp cumin
1-2 tsp of salt (depends on if you use low sodium chicken broth)
1 C hatch green chiles (roasted or canned) + 1 jalapeño (optional), pureed
Cilantro (optional)
1 C Monterey Jack Cheese
Instructions
- Sauté diced yellow onion, shredded chicken, and spinach in 2 tbsp of olive oil till onions soft and spinach wilted. Once combined, season with cumin and salt. Stir in the chilis and cream cheese till melted through out.
- Spray a baking dish with nonstick spray. Assemble enchiladas. Put 1/8th of mixture in each tortilla with a little shredded Monterey Jack Cheese and roll up tightly.
- Cream Sauce: Melt 3 tbsp of butter and whisk in 2 tbsp of flour. On low heat, stir in 1/2 C chicken broth, 1 C of milk, pureed mixture, and 1/2 C of sour cream. Season with paprika, cumin, and salt. Let simmer till it begins to thickens.
- Pour over top of rolled enchiladas. Top with Monterey Jack cheese.
- Bake at 350 degrees for 20- 25 mins till bubbly and the cheese has melted. If it starts to brown, cover with foil.
- Top with fresh cilantro.
Notes
Canned green chilis are an acceptable substitute!
Courses Dinner
Cuisine Mexican
Recipe by First and Full at https://firstandfull.com/hatch-green-chile-enchiladas/