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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 creamy, smoky Mexican-inspired casserole featuring roasted Hatch green chiles, shredded chicken, and a velvety cream cheese sauce baked with layers of tortillas and cheese.

Ingredients

Scale
  • 3 cups cooked, shredded chicken breast or rotisserie chicken
  • 1 cup roasted, peeled, and chopped Hatch green chiles
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 2 cups shredded Mexican blend or Monterey Jack cheese
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 8–10 corn or flour tortillas, cut into strips or quarters
  • 2 tablespoons olive oil or butter
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch casserole dish lightly with butter or nonstick spray.
  2. Heat 2 tablespoons of olive oil or butter in a skillet over medium heat. Add the finely chopped onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  3. In a large mixing bowl, combine the softened cream cheese and sour cream. Whisk in the chicken broth gradually until smooth. Stir in ground cumin, chili powder, salt, and pepper.
  4. Add the sautéed onion and garlic mixture, then fold in the chopped roasted Hatch chiles and shredded chicken. Mix well so everything is evenly coated.
  5. Place a layer of tortilla strips on the bottom of the prepared baking dish. Pour about one-third of the chicken and chile mixture over the tortillas, spreading evenly. Sprinkle a generous handful of shredded cheese.
  6. Repeat the layering process two more times, finishing with a top layer of cheese.
  7. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese on top is bubbly and golden brown.
  8. Let the casserole sit for 5-10 minutes after taking it out of the oven before serving.

Notes

For a dairy-free option, substitute cream cheese and sour cream with coconut cream and dairy-free cream cheese. Use corn tortillas for gluten-free. Roast Hatch chiles yourself for best smoky flavor or use jarred roasted chiles with skins removed. If sauce is too thick before baking, add a splash more chicken broth. For a crispier top, broil 2-3 minutes at the end, watching carefully to avoid burning.

Nutrition

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

Find it online: https://dahliadishes.com/creamy-hatch-green-chile-chicken-enchilada-casserole-easy-recipe-for-perfect-mexican-dinner/