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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 chicken enchilada casserole with a smoky kick from Hatch green chiles, perfect for quick weeknight dinners or gatherings.

Ingredients

Scale
  • 3 cups cooked shredded chicken (rotisserie recommended)
  • 1 can (4 oz) diced Hatch green chiles
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 2 cups shredded cheese blend (cheddar and Monterey Jack)
  • 1 cup enchilada sauce (mild red sauce preferred)
  • 8–10 corn or flour tortillas
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Sauté chopped onion for about 4 minutes until translucent. Add minced garlic and cook for another minute until fragrant. Remove from heat.
  3. In a large mixing bowl, combine softened cream cheese and sour cream until smooth. Add sautéed onions and garlic, diced Hatch green chiles, ground cumin, salt, and pepper. Mix well.
  4. Fold shredded chicken into the creamy mixture until evenly coated.
  5. Lightly grease a 9×13-inch casserole dish. Spread a thin layer of enchilada sauce on the bottom.
  6. Layer 3-4 tortillas to cover the bottom of the dish. Spread one-third of the chicken mixture over the tortillas. Sprinkle with one-third of the shredded cheese. Pour a few tablespoons of enchilada sauce over the cheese.
  7. Repeat layering with tortillas, chicken mixture, cheese, and sauce two more times, finishing with cheese on top.
  8. Bake uncovered for 25-30 minutes until cheese is melted, bubbly, and slightly golden.
  9. Let the casserole rest for 5-10 minutes before serving.

Notes

Use rotisserie chicken for convenience and flavor. If the top browns too quickly, cover loosely with foil halfway through baking. Let casserole rest before cutting to avoid mess. For a spicier version, add jalapeños or hotter enchilada sauce. Substitute sour cream with Greek yogurt or use dairy-free alternatives for vegan adaptations. Low-carb options include low-carb tortillas or thinly sliced zucchini or eggplant.

Nutrition

Keywords: chicken enchilada casserole, Hatch green chiles, creamy casserole, easy dinner, comfort food, Mexican-inspired, quick casserole

Find it online: https://ariaappetite.com/creamy-hatch-green-chile-chicken-enchilada-casserole-recipe-easy-and-delicious/