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Creamy Green Hatch Chile Cheese Enchiladas with Easy Homemade Sour Cream Sauce

creamy green Hatch chile cheese enchiladas - featured image
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These creamy green Hatch chile cheese enchiladas feature a luscious sour cream sauce and a melty cheese filling, delivering a comforting meal with a gentle smoky kick. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 6–8 fresh Hatch green chiles, roasted, peeled, and seeded (or Anaheim or poblano chiles as substitutes)
  • 1 cup chicken broth (or vegetable broth for vegetarian option)
  • 1/2 cup sour cream (full-fat for best creaminess)
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 2 cups shredded Monterey Jack cheese (or mild cheddar blend)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cream cheese, softened
  • 1/4 cup chopped fresh cilantro (optional)
  • Salt to taste
  • 12 corn tortillas (soft, fresh if possible)
  • 1 tablespoon vegetable oil (for warming tortillas)
  • Extra shredded cheese for topping (about 1 cup)
  • Sour cream for garnish
  • Fresh lime wedges (optional, for serving)

Instructions

  1. Roast the Hatch chiles directly on a gas stove burner or under a broiler, turning occasionally until skin is charred and blistered, about 8-10 minutes. Transfer to a bowl and cover with plastic wrap or kitchen towel; let steam for 10 minutes.
  2. Peel off skins without rinsing, slice open each chile, remove seeds and membranes for mild heat or leave some seeds for spicier flavor. Roughly chop the peeled chiles.
  3. Heat olive oil in a small skillet over medium heat. Add chopped onion and garlic; sauté until softened, about 3-4 minutes.
  4. Transfer onion, garlic, roasted chiles, chicken broth, and sour cream to a blender. Blend until smooth and creamy. Season with salt and pepper to taste. Set aside.
  5. In a large bowl, combine shredded Monterey Jack, mozzarella, cream cheese, chopped cilantro, and a pinch of salt. Mix until evenly combined and creamy.
  6. Heat a skillet over medium heat. Lightly brush each tortilla with vegetable oil and warm about 20 seconds per side until pliable but not crispy.
  7. Preheat oven to 375°F (190°C). Pour a thin layer of green chile sauce on the bottom of a baking dish to prevent sticking.
  8. Spoon about 3 tablespoons of cheese filling onto the center of each tortilla, roll tightly, and place seam side down in the dish. Repeat with remaining tortillas.
  9. Pour remaining green chile sour cream sauce evenly over the rolled enchiladas. Sprinkle about 1 cup of extra shredded cheese on top.
  10. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and sauce is slightly golden around edges. Let rest for 5 minutes before serving.

Notes

Do not rinse chiles after peeling to retain smoky flavor. Warm tortillas just until pliable to prevent tearing. Adjust sauce thickness with broth or sour cream as needed. Bake uncovered for a toasty finish. Leftovers store well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: green chile enchiladas, Hatch chiles, cheese enchiladas, sour cream sauce, Mexican comfort food, easy enchiladas, vegetarian enchiladas, gluten-free enchiladas

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