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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, cheesy, and slightly spicy casserole featuring roasted Hatch green chiles, shredded chicken, and a silky cream-based sauce, perfect for quick and comforting weeknight dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 can (4 oz / 113 g) roasted Hatch green chiles, chopped (mild or medium heat)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 cup sour cream (full fat)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup cream cheese, softened
  • 1/2 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • 8–10 corn tortillas, cut into strips or quarters (or flour tortillas)
  • Extra cheese for topping (about 1 cup shredded blend)
  • Fresh cilantro, chopped (optional garnish)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease your 9×13-inch baking dish with butter or cooking spray.
  2. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Stir in the shredded chicken and chopped Hatch green chiles. Sprinkle the cumin, salt, and pepper. Cook, stirring often, for 5 minutes to let flavors meld. Remove from heat.
  4. In a medium saucepan over medium-low heat, melt 1 tablespoon of butter. Whisk in the flour and cook for 1-2 minutes to form a roux.
  5. Slowly whisk in the chicken broth until smooth. Reduce heat to low and add the cream cheese in chunks, stirring until melted and smooth.
  6. Mix in the sour cream, Monterey Jack, and cheddar cheese. Continue stirring until the cheese melts and the sauce is smooth. Add more broth if sauce is too thick.
  7. Pour the creamy sauce over the chicken and chile mixture and stir gently to combine evenly.
  8. Layer half of the tortilla pieces in the bottom of the baking dish. Spread half of the chicken and sauce mixture over the tortillas. Repeat with remaining tortillas and chicken mixture. Top with extra shredded cheese.
  9. Bake uncovered for 20-25 minutes, until the cheese is bubbly and golden brown on top.
  10. Let the casserole sit for about 5 minutes before serving. Sprinkle chopped fresh cilantro on top if desired.

Notes

Use room temperature cream cheese for smooth melting. Soften corn tortillas slightly in the microwave wrapped in a damp towel before layering to avoid dryness. If sauce separates, lower heat and whisk vigorously. For dairy-free, substitute sour cream and cream cheese with coconut-based alternatives. Fresh Hatch chiles can enhance flavor but canned are fine year-round.

Nutrition

Keywords: Hatch green chile, chicken casserole, enchilada casserole, creamy chicken, comfort food, easy dinner, cheesy casserole

Find it online: https://blingbite.com/creamy-hatch-green-chile-chicken-enchilada-casserole-easy-recipe-for-the-best-comfort-food/