Hatch Green Chile Enchiladas




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! 


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


  1. 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.
  2. 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.
  3. 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.
  4. Pour over top of rolled enchiladas. Top with Monterey Jack cheese.
  5. Bake at 350 degrees for 20- 25 mins till bubbly and the cheese has melted. If it starts to brown, cover with foil.
  6. Top with fresh cilantro.


Canned green chilis are an acceptable substitute! 

Courses Dinner

Cuisine Mexican

Recipe by First and Full at