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Creamy Hatch Green Chili Enchiladas Recipe with Velvety Tomatillo Sauce

Creamy Hatch Green Chili Enchiladas - featured image
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These creamy Hatch green chili enchiladas feature a smooth, velvety tomatillo sauce and a creamy cheese filling, delivering a comforting yet vibrant meal perfect for cozy dinners or gatherings.

Ingredients

Scale
  • 3–4 medium Hatch green chilies, roasted, peeled, and seeded
  • 1 pound tomatillos (8–10 small), husked and rinsed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped (optional)
  • 8 ounces cream cheese, softened
  • 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, or mix)
  • 12 small corn tortillas, lightly toasted or warmed
  • 2 large chicken breasts, cooked and shredded (optional)
  • 2 stalks green onion, finely sliced
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 tablespoon fresh lime juice

Instructions

  1. Preheat oven to 425°F (220°C). Place Hatch chilies and tomatillos on a baking sheet and roast for 15-20 minutes, turning halfway, until skins are blistered and tomatillos are soft. Let cool, then peel chilies and remove seeds. Set aside.
  2. Heat olive oil in a skillet over medium heat. Sauté diced onion for 5 minutes until translucent. Add minced garlic and cook 1 more minute until fragrant. Stir in ground cumin, salt, and pepper.
  3. Transfer roasted tomatillos, Hatch chilies, sautéed onion mixture, and vegetable broth to a blender. Add lime juice and blend until smooth and velvety, about 1-2 minutes. Adjust seasoning if needed.
  4. In a bowl, mix softened cream cheese with 1 1/2 cups shredded Mexican blend cheese. Fold in shredded chicken if using. Add chopped green onions, salt, and pepper. Stir until creamy and combined.
  5. Warm tortillas in a dry skillet or microwave wrapped in a damp towel for 20-30 seconds until pliable.
  6. Preheat oven to 375°F (190°C). Spread a thin layer of tomatillo sauce on the bottom of a 9×13 inch baking dish.
  7. Spoon about 3 tablespoons of the cream cheese filling into the center of each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  8. Pour remaining tomatillo sauce evenly over the rolled enchiladas. Sprinkle remaining 1/2 cup shredded cheese on top.
  9. Bake uncovered for 20-25 minutes until cheese is bubbly and slightly golden and sauce thickens.
  10. Let enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro or green onions if desired.

Notes

Roasting the Hatch chilies and tomatillos is essential for smoky depth. Warm tortillas before rolling to prevent tearing. Blend sauce thoroughly for a velvety texture. If sauce is too thick before baking, add a splash more vegetable broth. Let enchiladas rest after baking to thicken sauce and meld flavors. For dairy-free, substitute cream cheese and shredded cheese with vegan alternatives. Anaheim or poblano peppers can substitute Hatch chilies.

Nutrition

Keywords: Hatch green chili enchiladas, tomatillo sauce, creamy enchiladas, Mexican recipe, comfort food, easy dinner, spicy enchiladas

Find it online: https://flurpchef.com/creamy-hatch-green-chili-enchiladas-recipe-with-velvety-tomatillo-sauce-for-easy-delicious-meals/