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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 comforting and creamy casserole featuring tender chicken, smoky Hatch green chiles, and melted cheese layered with soft corn tortillas. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup canned Hatch green chiles, diced (mild or medium heat)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sour cream (full-fat or Greek yogurt for lighter option)
  • 1 cup cream cheese, softened
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 8–10 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • Optional garnish: chopped fresh cilantro, sliced jalapeños, or diced avocado

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or oil.
  2. In a medium skillet over medium heat, add a splash of oil and sauté the chopped onion until translucent, about 4 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Add the shredded chicken and diced Hatch green chiles to the skillet. Stir to combine and warm through for 3-4 minutes. Set aside.
  5. In a mixing bowl, combine the softened cream cheese and sour cream. Whisk in the chicken broth gradually until smooth.
  6. Stir in the ground cumin, smoked paprika, salt, and pepper. Adjust seasoning to taste.
  7. Place a thin layer of the creamy sauce at the bottom of the baking dish to prevent sticking.
  8. Layer 3-4 corn tortillas on top, overlapping slightly.
  9. Spread half of the chicken mixture evenly over the tortillas.
  10. Drizzle about one-third of the creamy sauce over the chicken, then sprinkle one-third of the shredded Monterey Jack cheese.
  11. Repeat the layers: add another layer of tortillas, the remaining chicken filling, another third of the sauce, and another third of the cheese.
  12. Finish with a final tortilla layer and top with the remaining creamy sauce and shredded cheese.
  13. Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly with golden spots.
  14. Let the casserole rest for 5-10 minutes before serving.

Notes

[‘Do not over-soak the corn tortillas to avoid sogginess; warm them slightly to make pliable.’, ‘Rotisserie chicken is a great time saver and adds flavor.’, ‘Taste test Hatch chiles before adding to control spice level.’, ‘Let the casserole rest after baking to help it set and make slicing easier.’, ‘If cheese browns too quickly, tent casserole loosely with foil for last 10 minutes of baking.’, ‘For dairy-free version, substitute sour cream and cream cheese with coconut cream or cashew-based alternatives and use dairy-free cheese.’, ‘Can be assembled a day ahead and refrigerated before baking.’, ‘Freeze assembled but unbaked casserole for up to 2 months; thaw overnight before baking.’]

Nutrition

Keywords: Hatch green chile, chicken enchilada casserole, creamy casserole, Tex-Mex, easy dinner, comfort food, cheesy casserole

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