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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 chicken enchilada casserole featuring smoky Hatch green chiles, tender chicken, and a luscious cheese sauce. Perfect for family dinners and gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works wonderfully)
  • 1 cup diced onions (yellow or white)
  • 2 cloves garlic, minced
  • 1 can (4 oz / 113 g) Hatch green chiles, diced (use fresh if available for more punch)
  • 1 cup sour cream (full fat or light)
  • 1 cup shredded Monterey Jack cheese
  • ½ cup cream cheese, softened
  • ½ cup chicken broth (low sodium preferred)
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 8–10 small corn or flour tortillas
  • 1 cup shredded cheddar cheese (for topping)
  • Fresh cilantro, chopped (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and let it heat for 10 minutes.
  2. In a medium skillet over medium heat, melt a tablespoon of butter or oil. Add diced onions and cook for about 5 minutes until translucent. Add minced garlic and cook for another minute without burning.
  3. In a large bowl, combine shredded chicken, sautéed onions and garlic, diced Hatch green chiles, ground cumin, salt, and pepper.
  4. In the same skillet or a clean saucepan, warm chicken broth gently. Add softened cream cheese and stir until melted and smooth. Remove from heat and mix in sour cream and shredded Monterey Jack cheese until creamy. Add more chicken broth if sauce is too thick.
  5. Lightly grease a 9×13-inch baking dish. Spread a thin layer of creamy sauce on the bottom.
  6. Layer 3-4 tortillas over the sauce, slightly overlapping.
  7. Spread about one-third of the chicken mixture evenly over the tortillas and drizzle a generous amount of creamy sauce on top.
  8. Repeat layering tortillas, chicken filling, and sauce two more times, finishing with tortillas topped with remaining sauce.
  9. Sprinkle shredded cheddar cheese evenly over the top layer.
  10. Bake uncovered for 30-35 minutes until cheese is melted, bubbly, and starting to brown. Rotate dish halfway if oven has hot spots.
  11. Let casserole rest for 5-10 minutes before serving to set and meld flavors.

Notes

If tortillas seem dry before baking, lightly brush with oil or sauce to keep tender. Avoid overbaking to prevent burning cheese; tent with foil if needed. Use rotisserie chicken for convenience. Fresh Hatch chiles add smoky depth but canned are a great shortcut. Adjust sauce thickness with chicken broth as needed.

Nutrition

Keywords: chicken enchilada casserole, Hatch green chiles, creamy casserole, easy family recipe, Mexican casserole, comfort food

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