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Flavorful Hatch Green Chile Chicken Enchilada Casserole

Hatch green chile chicken enchilada casserole - featured image
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A smoky, mildly spicy Hatch green chile chicken enchilada casserole that’s easy to make, packed with flavor, and perfect for a comforting dinner.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works great for convenience)
  • 1 can (4 oz) diced or roasted fresh Hatch green chiles, chopped
  • 2 cups shredded Monterey Jack cheese (or a blend with cheddar)
  • 4 oz softened cream cheese
  • 1 cup sour cream
  • 1 cup green chile enchilada sauce (homemade or store-bought)
  • 8 to 10 corn or flour tortillas, cut into strips or quarters
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with olive oil or non-stick spray.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle in cumin, smoked paprika, salt, and pepper. Stir to coat the onions and garlic. Then fold in the diced Hatch green chiles, letting them warm through for about 2 minutes.
  4. In a large bowl, combine shredded chicken, softened cream cheese, sour cream, and green chile enchilada sauce. Stir until creamy and well blended. Add the sautéed onion mixture and fold everything together gently.
  5. Place a layer of tortilla strips on the bottom of your prepared dish, covering it evenly but not overly packed. Spoon about one-third of the chicken mixture over the tortillas and spread evenly.
  6. Add another layer of tortilla strips, then half of the remaining chicken mixture, followed by another layer of tortillas. Finish with the remaining chicken mixture on top.
  7. Generously sprinkle shredded Monterey Jack cheese all over the top layer.
  8. Bake uncovered for 25-30 minutes, until the cheese is melted, bubbly, and golden around the edges.
  9. Let the casserole sit for 5-10 minutes after coming out of the oven to set.
  10. Sprinkle chopped fresh cilantro on top for garnish and serve warm. Optionally serve with lime wedges.

Notes

If chicken is dry, add a splash of chicken broth before baking to keep moist. Assemble ahead and refrigerate overnight; add extra baking time to warm through. Roasting fresh Hatch chiles adds smoky depth. Use softened cream cheese to avoid lumps. Avoid overpacking tortilla layers to keep casserole tender. Let casserole rest after baking for easier serving.

Nutrition

Keywords: Hatch green chile, chicken enchilada casserole, easy dinner, smoky, cheesy, Mexican casserole, comfort food

Find it online: https://zestynora.com/flavorful-hatch-green-chile-chicken-enchilada-casserole-recipe-easy-and-best-for-dinner/