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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, roasted Hatch green chiles, and a smooth cheese sauce layered with soft flour tortillas. Perfect for cozy dinners and easy to prepare.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (rotisserie chicken recommended)
  • 1 can (4 oz) roasted, diced Hatch green chiles (or fresh roasted)
  • 8–10 small (6-inch) flour tortillas, soft and pliable
  • 4 oz cream cheese, softened
  • 1 cup sour cream (full fat preferred)
  • 1 cup green enchilada sauce (homemade or store-bought, mild preferred)
  • 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, queso quesadilla)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
  2. Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 4-5 minutes until soft and translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
  4. Add diced Hatch green chiles to the skillet with onions and garlic. Stir until warmed through.
  5. Sprinkle in ground cumin, salt, and pepper to taste. Stir to combine and bring out smoky aroma.
  6. In a mixing bowl, whisk together softened cream cheese, sour cream, and green enchilada sauce until smooth. Warm slightly if needed to blend easier.
  7. Add shredded chicken to the skillet with the chile mixture and stir to coat evenly with seasonings.
  8. Fold the chicken mixture into the creamy sauce until fully combined.
  9. Layer the casserole by placing one tortilla at the bottom of the baking dish, breaking if necessary to cover the surface.
  10. Spread about one-third of the creamy chicken mixture over the tortillas and sprinkle a generous handful of shredded cheese on top.
  11. Repeat layering two more times, finishing with a layer of cheese on top.
  12. Cover the dish with foil and bake for 20 minutes.
  13. Remove foil and bake for an additional 10 minutes until cheese is bubbly and lightly golden.
  14. Let the casserole rest for 10 minutes before serving to allow layers to set.
  15. Sprinkle chopped fresh cilantro on top just before serving.

Notes

If casserole looks too saucy before baking, tortillas will absorb moisture during cooking to prevent sogginess. Use warm chicken for easier shredding. Avoid pre-shredded cheese for better melting. Roasting fresh Hatch chiles adds smoky depth. Can be doubled for leftovers which reheat well covered.

Nutrition

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

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