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Easy Hatch Green Chile Chicken Enchilada Casserole

Hatch green chile chicken enchilada casserole - featured image
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A quick and easy casserole featuring tender chicken, smoky roasted Hatch green chiles, and a creamy cheese sauce layered with soft tortillas for a comforting weeknight dinner.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 cup roasted and peeled Hatch green chiles (fresh or frozen roasted)
  • 8 to 10 small or medium flour tortillas
  • 4 oz cream cheese, softened
  • 1.5 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 stalks green onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup low sodium chicken broth
  • 1/2 cup sour cream (optional)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Prep the chicken: shred cooked or rotisserie chicken into bite-sized pieces and set aside.
  2. Roast or prepare Hatch green chiles: roast fresh chiles over flame or broiler until charred, steam in covered bowl, peel and chop. If using frozen roasted chiles, thaw and chop.
  3. Sauté aromatics: heat olive oil in skillet over medium heat, add minced garlic and sliced green onions, cook 2–3 minutes until fragrant and softened.
  4. Make the sauce: in a mixing bowl, combine softened cream cheese, chicken broth, sour cream (if using), ground cumin, chili powder, salt, and pepper. Whisk until smooth. Add sautéed garlic and onions, then fold in shredded cheddar and Monterey Jack cheese, reserving some cheese for topping.
  5. Assemble the casserole: preheat oven to 375°F (190°C). Spread a thin layer of cheese sauce on bottom of baking dish. Layer 3-4 tortillas to cover base, add half the shredded chicken mixed with Hatch chiles, spoon over a third of the cheese sauce. Repeat layers: tortillas, chicken with chiles, cheese sauce. Finish with a final layer of tortillas, pour remaining sauce on top, and sprinkle reserved cheese.
  6. Bake: cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until bubbly and golden on top. Ensure internal temperature reaches 165°F (74°C).
  7. Rest and serve: let casserole rest 5-10 minutes before slicing to set.

Notes

For gluten-free, substitute flour tortillas with corn or gluten-free tortillas. For dairy-free, use coconut-based cream cheese and sour cream alternatives and dairy-free cheese blends. To add crispness, broil for 2-3 minutes at the end but watch carefully to avoid burning. Assembling the casserole the night before and baking the next day works well; add extra baking time if baking from cold.

Nutrition

Keywords: Hatch green chile, chicken enchilada casserole, easy dinner, weeknight meal, comfort food, cheesy casserole

Find it online: https://twinkletaste.com/easy-hatch-green-chile-chicken-enchilada-casserole-recipe-for-the-best-homemade-dinner/