Hatch Green Chile Chicken Enchiladas

Hatch Green Chile Chicken Enchiladas

Good morning friends! I’m sitting in the airport in Nashville, TN, waiting to board my plane to come back home after a fabulous retreat with KitchenAid. What a charming city! Is there such a thing as accent envy?

I was warned not to fall in love too hard, and I can definitely see why this place is booming. I’ll share more soon, but for now I want to share these quick and easy Hatch Green Chile Chicken Enchiladas with you.

Just a little note about the ingredients, I used a rotisserie chicken from the grocery store to make this come together in a hurry, but if you have more time you could also use 2-3 boneless skinless chicken breasts cooked in the crockpot for 6-8 hours on low or you could roast your own chicken. I do like the combination of the dark and light meat that the rotisserie offers.


  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup chicken broth (I used no salt added)
  • 1/4 cup heavy cream
  • 2 tablespoons chopped Hatch green chiles
  • 2 1/2 cup shredded Monterey jack cheese, divided
  • 1 cup chopped or shredded cooked chicken (I used a deli rotisserie)
  • 1 14 ounce can black beans, drained and rinsed
  • 1 14 ounce can corn, drained and rinsed
  • 1/4 cup chopped Hatch green chiles (I used frozen from Trader Joes)
  • 2 ounces cream cheese, softened
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 8 soft taco size flour tortillas
Read the whole recipe on Lovely Little Kitchen