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Creamy Hatch Green Chile Chicken Enchilada Casserole Recipe Easy Homemade White Sauce

Hatch green chile chicken enchilada casserole - featured image
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A creamy, comforting casserole featuring shredded chicken, roasted Hatch green chiles, and a silky homemade white sauce, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 3 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 cup sautéed onions (about 1 medium onion, diced)
  • 1 cup roasted Hatch green chiles, chopped (fresh or canned mild green chiles)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (or gluten-free flour blend for GF)
  • 2 cups whole milk, warmed (can swap for dairy-free milk)
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese (or cheddar)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 10–12 corn tortillas (fresh, lightly toasted or warmed)
  • 1 1/2 cups shredded cheese (Monterey Jack or Mexican blend)
  • Fresh cilantro, chopped (for garnish)
  • Optional: sliced black olives or diced tomatoes for topping

Instructions

  1. Prepare the Chicken Filling: Heat a large skillet over medium heat and add a splash of oil. Sauté diced onions until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Stir in chopped Hatch green chiles and cumin, cooking for another 2 minutes. Add shredded chicken, season with salt and pepper, and mix well. Remove from heat and set aside.
  2. Make the White Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, whisking constantly, for about 2 minutes to form a roux. Slowly pour in warmed milk, whisking continuously to prevent lumps. Continue cooking and stirring until sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in sour cream, shredded Monterey Jack cheese, garlic powder, onion powder, salt, and pepper. Keep warm.
  3. Prepare Tortillas: Warm corn tortillas in a dry skillet or microwave wrapped in a slightly damp towel until pliable.
  4. Assemble the Casserole: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer of white sauce on the bottom. Layer 3-4 tortillas over the sauce, spread half of the chicken filling on top, drizzle with white sauce, and sprinkle shredded cheese. Repeat layers. Finish with a final layer of tortillas, white sauce, and remaining cheese on top.
  5. Bake: Cover casserole loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and golden brown.
  6. Rest and Serve: Let casserole rest for 10 minutes before slicing. Garnish with fresh cilantro and optional toppings like sliced black olives or diced tomatoes.

Notes

Roast fresh Hatch chiles for best smoky flavor. Whisk constantly when making white sauce to avoid lumps. Warm tortillas to prevent cracking. If white sauce is too thick during assembly, stir in a splash of milk to loosen. Let casserole rest after baking to set layers. Can be made ahead and refrigerated or frozen.

Nutrition

Keywords: Hatch green chile, chicken enchilada casserole, creamy white sauce, comfort food, easy dinner, southwestern casserole

Find it online: https://oracooks.com/creamy-hatch-green-chile-chicken-enchilada-casserole-recipe-easy-homemade-white-sauce/