Print

Creamy Hatch Green Chile Chicken Enchilada Casserole

Hatch Green Chile Chicken Enchilada Casserole - featured image
Print Recipe

A creamy, cheesy casserole featuring shredded chicken and mild roasted Hatch green chiles, perfect for busy weeknights and freezer-friendly meal prep.

Ingredients

Scale
  • 3 cups cooked shredded chicken (rotisserie chicken works great for convenience)
  • 1 can (4 oz / 113 g) diced Hatch green chiles (roasted, mild heat)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz (227 g) cream cheese, softened
  • 1 cup (240 ml) sour cream
  • 1 cup (240 ml) chicken broth (low sodium preferred)
  • 1/2 cup (120 ml) green chile juice (from the canned chiles)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (optional)
  • Salt and pepper, to taste
  • 10–12 corn tortillas, lightly toasted or warmed
  • 2 cups (200 g) shredded Monterey Jack cheese
  • 1 cup (100 g) shredded cheddar cheese
  • Fresh cilantro, chopped (optional)

Instructions

  1. Prepare the Chicken and Vegetables: Shred chicken finely. In a skillet over medium heat, sauté chopped onion in 1 tsp oil until translucent, about 4 minutes. Add garlic and cook 1 minute until fragrant. Stir in diced Hatch green chiles and cook 2 minutes. Remove from heat.
  2. Make the Creamy Sauce: In a large bowl, combine softened cream cheese, sour cream, chicken broth, and green chile juice. Whisk until smooth. Add ground cumin, smoked paprika, salt, and pepper to taste. Add more broth if sauce is too thick.
  3. Combine Chicken and Sauce: Add shredded chicken and sautéed veggies to the sauce. Mix until evenly coated with a thick gravy consistency.
  4. Prepare Tortillas: Lightly warm corn tortillas in a dry skillet or microwave until pliable to prevent cracking.
  5. Assemble the Casserole: Preheat oven to 350°F (175°C). Spread a thin layer of chicken mixture on bottom of casserole dish. Layer 3-4 tortillas over chicken, tearing if needed. Spoon 1/3 of chicken mixture on top, sprinkle with 1/3 of combined Monterey Jack and cheddar cheese. Repeat layers twice more, finishing with cheese on top. Cover with aluminum foil.
  6. Bake: Bake covered for 25 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and golden.
  7. Rest and Serve: Let casserole cool for 5 minutes before slicing. Garnish with fresh cilantro if desired.

Notes

Toast tortillas lightly before layering to prevent sogginess. If casserole looks dry mid-bake, spoon extra chicken broth around edges before covering. Microwave cream cheese in short bursts if not softened. For freezer storage, assemble but do not bake; wrap tightly and bake from frozen adding 15-20 minutes to baking time.

Nutrition

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

Find it online: https://coracooks.com/creamy-hatch-green-chile-chicken-enchilada-casserole-easy-freezer-friendly-recipe/