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Flavorful Hatch Green Chile Chicken Enchilada Casserole Recipe Made Easy

hatch green chile chicken enchilada casserole - featured image
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A quick and easy enchilada casserole bursting with smoky hatch green chilies, tender chicken, and creamy cheese, perfect for weeknight dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great!)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 can (4 ounces) diced hatch green chilies (canned or fresh-roasted)
  • 1 can (10 ounces) green enchilada sauce (store-bought or homemade)
  • 1/2 cup sour cream
  • 1/4 cup chicken broth
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 6 to 8 corn tortillas (or flour tortillas if preferred)
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13 baking dish with cooking spray or a little olive oil to prevent sticking.
  2. Prepare the chicken filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add shredded chicken to the skillet, stirring to combine with the onions and garlic. Season with salt, pepper, and 1 teaspoon ground cumin. Cook for another 2-3 minutes until everything is heated through. Remove from heat and set aside.
  4. Make the sauce: In a bowl, combine the diced hatch green chilies, green enchilada sauce, sour cream, and chicken broth. Whisk together until smooth and creamy. Taste and adjust salt or add more cumin if desired.
  5. Layer the casserole: Spread about 1/3 of the sauce evenly on the bottom of the baking dish.
  6. Place 3-4 tortillas over the sauce, slightly overlapping to cover the surface.
  7. Spread half of the chicken mixture evenly over the tortillas.
  8. Sprinkle 1 cup shredded Monterey Jack and 1/2 cup cheddar cheese over the chicken layer.
  9. Repeat the layering process: sauce, tortillas, remaining chicken, and cheeses.
  10. Finish with a final layer of tortillas topped with the remaining sauce and cheese.
  11. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
  12. Remove foil and bake an additional 10-15 minutes until the cheese is bubbly and golden brown.
  13. Let the casserole rest for 5-10 minutes before serving. Garnish with freshly chopped cilantro if desired.

Notes

Warm tortillas before layering to prevent cracking by wrapping in a damp paper towel and microwaving for 30 seconds. Adjust chicken broth to balance sauce consistency. Cover casserole while baking to retain moisture and remove foil near the end to brown cheese. Let rest before serving for easier slicing. For dairy-free version, substitute sour cream and cheese with alternatives. Fresh hatch chilies can be roasted for smoky flavor.

Nutrition

Keywords: hatch green chile, chicken enchilada casserole, easy casserole, weeknight dinner, Mexican casserole, comfort food, cheesy casserole

Find it online: https://oracooks.com/flavorful-hatch-green-chile-chicken-enchilada-casserole-recipe-made-easy/