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Comforting Hatch Green Chile Chicken Enchilada Casserole Recipe with Creamy Sauce

hatch green chile chicken enchilada casserole - featured image
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A cozy and forgiving casserole featuring tender chicken, smoky Hatch green chiles, and a creamy sauce, perfect for quick weeknight dinners or comforting gatherings.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (rotisserie chicken recommended)
  • 2 cups roasted and diced Hatch green chiles (fresh preferred)
  • 10 small or 6 large flour tortillas, cut into strips or quarters (use corn tortillas for gluten-free)
  • 8 oz cream cheese, softened
  • 1 cup sour cream (can substitute Greek yogurt for lighter version)
  • 1 cup low sodium chicken broth
  • 2 cups shredded cheese (blend of Monterey Jack and sharp Cheddar)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil or butter
  • Salt and pepper to taste

Instructions

  1. Prepare the chicken: If using raw chicken breasts, poach or roast until fully cooked, then shred using two forks. If using rotisserie chicken, remove skin and shred about 3 cups.
  2. Roast and prep Hatch green chiles: If fresh, roast chiles over a gas flame or under the broiler until skin blackens. Place in a covered bowl to steam 10 minutes, then peel off skins, remove seeds, and dice. Skip if using canned chilies.
  3. Sauté the aromatics: Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic, ground cumin, and chili powder; cook for another minute until fragrant.
  4. Make the creamy sauce: In a mixing bowl, combine softened cream cheese, sour cream, and chicken broth. Whisk until smooth. Stir in the sautéed onion mixture and half the shredded cheese. Season with salt and pepper to taste.
  5. Assemble the casserole: Preheat oven to 375°F (190°C). Spread a thin layer of the creamy sauce on the bottom of the baking dish. Layer half the torn or cut tortillas over the sauce. Top with half the shredded chicken and half the diced Hatch green chiles. Pour half the remaining sauce over the top. Repeat layers once more ending with sauce.
  6. Add cheese topping: Sprinkle the remaining shredded cheese evenly over the top layer of sauce.
  7. Bake: Cover the dish loosely with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes until bubbly and golden on top.
  8. Rest before serving: Let the casserole cool for 5-10 minutes to set up, making it easier to cut and serve.

Notes

If the casserole looks dry before baking, add a splash of chicken broth on top to keep it luscious. Watch the cheese in the last few minutes to avoid burning. Let the casserole rest 5-10 minutes after baking for easier slicing and better flavor. For dairy-free, substitute cream cheese, sour cream, and cheese with plant-based alternatives. For vegetarian, substitute chicken with black beans or sautéed mushrooms. Fresh Hatch chiles provide the best smoky flavor; canned can be used but are milder.

Nutrition

Keywords: Hatch green chile, chicken enchilada casserole, creamy sauce, comfort food, quick dinner, Southwestern casserole

Find it online: https://grubella.com/comforting-hatch-green-chile-chicken-enchilada-casserole-recipe-with-creamy-sauce/