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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 hearty and comforting casserole featuring shredded chicken, roasted Hatch green chiles, and a creamy cheese sauce layered between tender corn tortillas. Perfect for cozy dinners with a subtle spicy kick.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for convenience)
  • 1 cup Hatch green chiles, roasted and chopped (canned is fine if fresh aren’t available)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 1 cup sour cream (full-fat, Greek yogurt can substitute)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup chicken broth (low sodium)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 8–10 corn tortillas
  • Fresh cilantro, chopped (optional garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish with butter or cooking spray.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Add shredded chicken and chopped Hatch green chiles to the skillet. Stir to combine and warm through, about 3-4 minutes. Season with ground cumin, chili powder, salt, and pepper. Remove from heat and set aside.
  5. In a mixing bowl, combine softened cream cheese and sour cream. Whisk together until smooth and creamy.
  6. Gradually stir in chicken broth until the sauce reaches a pourable consistency. Season with salt and pepper.
  7. Place 3-4 corn tortillas on the bottom of the baking dish, overlapping slightly.
  8. Spread about one-third of the chicken and chile mixture evenly over the tortillas.
  9. Drizzle or spoon one-third of the creamy sauce over the chicken layer.
  10. Sprinkle a generous handful of shredded Monterey Jack and cheddar cheeses atop the sauce.
  11. Repeat the layering process two more times—tortillas, chicken mixture, sauce, and cheese—ending with a final cheese layer on top.
  12. Cover the casserole loosely with aluminum foil and bake for 20 minutes.
  13. Remove the foil and bake an additional 10-15 minutes, or until the cheese is bubbly and golden at the edges.
  14. Let the casserole rest for 5-10 minutes before slicing.
  15. Garnish with freshly chopped cilantro and serve with lime wedges, if desired.

Notes

Lightly toast corn tortillas before layering to prevent sogginess. Brush tortillas with olive oil if they feel dry. Watch cheese during last baking minutes to avoid over-browning; tent with foil if needed. For gluten-free, ensure chicken broth and tortillas are gluten-free. Dairy-free alternatives can be used but will alter texture.

Nutrition

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

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