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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, comforting casserole featuring shredded chicken, mild Hatch green chiles, and a luscious cream cheese sauce, perfect for busy weeknights.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup Hatch green chiles, roasted and chopped (fresh or canned)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8 ounces cream cheese, softened
  • 1 cup sour cream (or plain Greek yogurt for lighter option)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chicken broth
  • 10–12 corn tortillas
  • 1 1/2 cups shredded cheddar cheese (for topping)
  • Fresh cilantro, chopped (optional, for garnish)
  • Juice of half a lime

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish with butter or cooking spray.
  2. Heat a tablespoon of oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and sauté for another minute until fragrant.
  3. In a large bowl, combine shredded chicken, Hatch green chiles, cumin, chili powder, sautéed onions and garlic, salt, and pepper. Stir gently to blend flavors.
  4. In a separate bowl, beat softened cream cheese until smooth. Add sour cream and chicken broth, stirring until creamy and pourable. Fold in Monterey Jack cheese. Add more broth if sauce is too thick.
  5. Layer the casserole by spreading a thin layer of sauce on the bottom of the dish. Lay 3-4 corn tortillas overlapping slightly. Spoon one-third of the chicken mixture evenly over the tortillas, then drizzle one-third of the sauce on top. Repeat layers two more times, finishing with shredded cheddar cheese on top.
  6. Bake uncovered for 25-30 minutes, or until cheese is bubbly and golden and edges are slightly crispy.
  7. Let the casserole rest for 5-10 minutes before serving. Garnish with chopped cilantro and a squeeze of lime juice.

Notes

[‘Soften cream cheese to room temperature for smooth sauce.’, ‘Overlap tortillas slightly to prevent dry spots.’, ‘Roast fresh Hatch chiles if possible for best flavor; canned are acceptable.’, ‘Watch baking time to avoid drying out casserole.’, ‘Use a sharp serrated knife to cut casserole after resting.’, ‘Warm tortillas wrapped in a damp towel if they seem dry before layering.’, ‘Broil for last 2 minutes for a smoky finish, watching carefully to avoid burning.’]

Nutrition

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

Find it online: https://bitesienna.com/creamy-hatch-green-chile-chicken-enchilada-casserole-easy-recipe-for-busy-nights/