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Creamy Hatch Green Chile Chicken Enchilada Casserole

creamy Hatch green chile chicken enchilada casserole - featured image
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A cozy, creamy, and satisfying casserole featuring tender shredded chicken, smoky Hatch green chiles, and a luscious cream cheese and sour cream sauce, layered with tortillas and melted cheeses.

Ingredients

Scale
  • 3 cups shredded cooked chicken (leftover rotisserie or baked chicken works great)
  • 1 can (4 oz) Hatch green chiles (substitute with mild diced green chiles if unavailable)
  • 6–8 small or medium flour tortillas
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 small chopped onion
  • 2 cloves minced garlic
  • 1 tsp ground cumin
  • Salt and black pepper to taste
  • 1 tbsp olive oil or butter

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Heat 1 tablespoon olive oil or butter in a sauté pan over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes. Avoid browning the garlic.
  3. In a mixing bowl, combine the softened cream cheese, sour cream, and chicken broth. Whisk until smooth and lump-free.
  4. Stir in the sautéed onions and garlic, drained Hatch green chiles, ground cumin, salt, and pepper. Adjust seasoning to taste.
  5. If your chicken isn’t shredded yet, pull it apart into bite-sized pieces.
  6. Lightly grease a 9×13-inch baking dish. Place 2 tortillas on the bottom, overlapping slightly.
  7. Spread about one-third of the creamy sauce over the tortillas.
  8. Sprinkle one-third of the shredded chicken evenly over the sauce.
  9. Top with one-third each of the cheddar and Monterey Jack cheeses.
  10. Repeat layering two more times, finishing with a cheese layer on top.
  11. Bake uncovered for 25-30 minutes until bubbly around the edges and golden on top. Tent with foil if cheese browns too quickly.
  12. Let the casserole rest for 5-10 minutes before serving to help layers set.

Notes

Use room temperature cream cheese for a smoother sauce. Avoid over-soaking tortillas to prevent sogginess. Let casserole rest after baking for easier serving. For dairy-free, substitute cream cheese and sour cream with coconut yogurt or cashew cream. Corn tortillas can be used for gluten-friendly version. Fresh roasted Hatch chiles can be used in season for brighter flavor. Add chopped fresh cilantro or a squeeze of lime juice before serving for extra brightness.

Nutrition

Keywords: Hatch green chile, chicken enchilada casserole, creamy casserole, easy dinner, comfort food, shredded chicken, baked casserole

Find it online: https://spoonmira.com/creamy-hatch-green-chile-chicken-enchilada-casserole-recipe-easy-homemade-dinner-idea/