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Flavorful Hatch Green Chili Chicken Enchilada Casserole

Hatch Green Chili Chicken Enchilada Casserole - featured image
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A comforting Southwestern casserole featuring smoky roasted Hatch green chilies, tender shredded chicken, soft corn tortillas, and melted cheese, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for quick prep)
  • 1 cup Hatch green chilies, roasted, peeled, and chopped (fresh or canned if not in season)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (optional)
  • Salt and pepper to taste
  • 2 cups green enchilada sauce (homemade or store-bought)
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 8–10 corn tortillas (softened in warm water to prevent cracking)
  • 2 cups shredded Monterey Jack or cheddar cheese (or a blend)
  • Fresh cilantro, chopped (for garnish)
  • Optional: sliced black olives or diced tomatoes for topping

Instructions

  1. Roast fresh Hatch chilies under the oven broiler or on a grill until skins blister and blacken, about 5-7 minutes per side. Place in a sealed bowl or plastic bag for 10 minutes to steam, then peel off skins, remove seeds, and chop finely.
  2. In a skillet over medium heat, sauté diced onion and minced garlic in a tablespoon of oil until softened and fragrant, about 3-4 minutes. Stir in cumin, smoked paprika, salt, and pepper. Remove from heat.
  3. In a large bowl, combine shredded chicken, roasted chilies, and the sautéed onion mixture. Stir well to incorporate evenly. Set aside.
  4. In a separate bowl, whisk together green enchilada sauce, softened cream cheese, and sour cream until smooth and creamy.
  5. Briefly warm corn tortillas in a skillet or microwave wrapped in a damp towel until pliable but not soggy, about 20 seconds in microwave.
  6. Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a 9×13-inch casserole dish. Layer 3 tortillas, overlapping slightly. Spread one-third of the chicken filling over the tortillas, drizzle with sauce, and sprinkle with cheese. Repeat layers two more times, ending with a generous layer of cheese on top.
  7. Cover casserole loosely with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden brown.
  8. Let the casserole rest 5 minutes before serving. Sprinkle with chopped cilantro and optional toppings like diced tomatoes or olives.

Notes

When Hatch chilies aren’t in season, canned green chilies can be used after rinsing to reduce salt. For a dairy-free version, substitute cream cheese and sour cream with coconut yogurt or cashew cream. Avoid overstuffing layers to prevent sogginess. If sauce is too thick, thin with chicken broth or water. Tortillas should be softened to prevent cracking.

Nutrition

Keywords: Hatch green chili, chicken enchilada casserole, Southwestern casserole, comfort food, easy weeknight dinner, Mexican-inspired, baked casserole

Find it online: https://sizzlesprout.com/flavorful-hatch-green-chili-chicken-enchilada-casserole-recipe-to-try-today/