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Creamy Hatch Green Chili Chicken Enchilada Casserole

creamy Hatch green chili chicken enchilada casserole - featured image
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A comforting and creamy casserole featuring tender chicken, smoky Hatch green chilies, and a rich cheese sauce layered with soft tortillas. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 1 cup roasted and chopped Hatch green chilies (fresh or canned fire-roasted)
  • 8–10 small (6-inch) flour tortillas
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 2 cups shredded Mexican blend or Monterey Jack cheese
  • 1 cup green enchilada sauce (homemade or store-bought)
  • 1/2 cup chicken broth
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1 tbsp olive oil or butter (for sautéing chilies if fresh)
  • Optional garnishes: fresh cilantro, sliced green onions, lime wedges

Instructions

  1. Preheat oven to 375°F (190°C).
  2. If using fresh Hatch chilies, roast them in a pan with olive oil over medium heat for about 5 minutes until slightly charred and fragrant. Chop finely once cooled. If canned, drain and chop.
  3. In a medium bowl, whisk together softened cream cheese, sour cream, chicken broth, and green enchilada sauce until smooth. Add cumin, garlic powder, onion powder, salt, and pepper; adjust seasoning to taste.
  4. In another bowl, toss shredded chicken with chopped Hatch chilies.
  5. Lightly grease a 9×13-inch baking dish. Spread a thin layer of the creamy sauce on the bottom.
  6. Layer tortillas over the sauce, overlapping slightly.
  7. Spread half the chicken and chili mixture evenly over the tortillas.
  8. Drizzle one-third of the creamy sauce over the chicken layer, then sprinkle one-third of the shredded cheese.
  9. Repeat layering with tortillas, remaining chicken mixture, another third of the sauce, and cheese.
  10. Finish with a final tortilla layer topped with the remaining creamy sauce and shredded cheese.
  11. Bake for 25-30 minutes until cheese is melted, bubbly, and edges are lightly golden. Cover loosely with foil if top browns too quickly.
  12. Let casserole rest for 5-10 minutes before serving.
  13. Garnish with fresh cilantro, sliced green onions, or a squeeze of lime if desired.

Notes

Use rotisserie chicken for convenience. Roast fresh chilies to enhance smoky flavor. Warm tortillas before layering to prevent cracking. Cover with foil if cheese browns too fast. Let casserole rest before serving for cleaner slices. For dairy-free or vegetarian versions, substitute ingredients accordingly.

Nutrition

Keywords: Hatch green chili, chicken enchilada casserole, creamy casserole, comfort food, easy dinner, Mexican casserole

Find it online: https://zestynora.com/creamy-hatch-green-chili-chicken-enchilada-casserole-recipe-easy-and-delicious/