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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 comforting and creamy casserole featuring tender chicken, roasted Hatch green chiles, and gooey cheeses, perfect for quick family dinners or potlucks.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie works great for speed)
  • 1 cup roasted Hatch green chiles, chopped (fresh or canned; fire-roasted preferred)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 10–12 corn tortillas, cut into strips or quarters
  • Chopped fresh cilantro for garnish (optional)
  • Fresh lime wedges for serving

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish and set aside.
  2. In a skillet over medium heat, add a splash of oil and cook the diced onion until translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
  3. In a mixing bowl, beat together the softened cream cheese and sour cream until smooth. Stir in ½ cup chicken broth, cumin, smoked paprika (if using), salt, and pepper. Mix in half of the shredded Monterey Jack and cheddar cheeses until combined.
  4. Add the shredded chicken, sautéed onions and garlic, and chopped Hatch green chiles to the sauce mixture. Stir gently to combine evenly.
  5. Spread a thin layer of the chicken and chile mixture on the bottom of the baking dish. Layer half of the tortilla strips on top, then spread half of the remaining chicken mixture over the tortillas. Repeat with the remaining tortilla strips and chicken mixture.
  6. Sprinkle the remaining Monterey Jack and cheddar cheeses evenly over the top.
  7. Bake uncovered for 25-30 minutes, until the cheese is melted, bubbly, and golden in spots.
  8. Let the casserole sit for 5-10 minutes to set up before slicing.
  9. Garnish with chopped fresh cilantro and serve with lime wedges.

Notes

Use room temperature cream cheese for a smooth sauce. Avoid over-soaking tortillas to prevent mushiness. If casserole seems too runny before baking, add extra tortilla strips or cheese. Fresh roasted Hatch chiles add smoky depth but canned works well. The casserole rests 5-10 minutes before serving for easier slicing.

Nutrition

Keywords: chicken casserole, Hatch green chiles, enchilada casserole, creamy chicken, easy dinner, family meal, Southwestern recipe

Find it online: https://cookluma.com/creamy-hatch-green-chile-chicken-enchilada-casserole-easy-homemade-recipe/