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Smoky Roasted Hatch Chili Enchiladas: Best Easy Dinner

Smoky Roasted Hatch Chili Enchiladas - featured image
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These smoky roasted Hatch chili enchiladas are a quick and easy weeknight dinner, featuring a creamy filling and a tangy sauce with deep, campfire flavor. Perfect for a cozy meal that’s sure to become a family favorite.

Ingredients

Scale
  • 6 medium fresh Hatch chiles (or 1 ½ cups roasted and chopped)
  • 2 cups cooked chicken, shredded
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken or vegetable broth (low-sodium)
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ¼ cup sour cream
  • 8–10 corn or flour tortillas (6-inch)
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • Fresh cilantro, chopped (for garnish)
  • Green onions, sliced (for garnish)

Instructions

  1. Roast the Hatch chiles: Preheat broiler to high. Place chiles on a baking sheet and broil for 5-7 minutes, turning once or twice, until skins are blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
  2. Prep the chiles: After steaming, peel off blackened skins. Cut off stems, slice open, and scrape out seeds. Chop chiles into small pieces and set aside.
  3. Make the filling: In a large skillet over medium heat, add a drizzle of oil. Sauté diced onion for 3-4 minutes until soft. Add minced garlic and cook for 30 seconds. Reduce heat to low, stir in cream cheese until melted and smooth. Add shredded chicken, chopped Hatch chiles, smoked paprika, cumin, salt, and pepper. Mix well and cook for 2 minutes. Adjust seasoning to taste.
  4. Make the sauce: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly pour in broth while whisking to prevent lumps. Add tomato paste, smoked paprika, and chili powder. Bring to a simmer, then reduce heat and let thicken for 3-4 minutes. Stir in sour cream until smooth.
  5. Preheat oven to 375°F (190°C).
  6. Assemble the enchiladas: Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Place 2-3 tablespoons of filling in the center of each tortilla, sprinkle with a little cheese, roll tightly, and place seam-side down in the dish.
  7. Top and bake: Pour remaining sauce over the rolled enchiladas, covering ends. Sprinkle remaining cheese on top. Bake for 20-25 minutes until cheese is bubbly and golden.
  8. Garnish and serve: Let enchiladas rest for 5 minutes. Top with fresh cilantro and sliced green onions. Serve hot.

Notes

For less heat, remove seeds and white membranes from chiles. Warm tortillas before rolling to prevent cracking. Double the sauce for extra coverage. Assemble up to 24 hours in advance and refrigerate; add 10 minutes to baking time.

Nutrition

Keywords: Hatch chile enchiladas, smoky enchiladas, easy dinner, weeknight meal, chicken enchiladas, roasted chiles

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