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Flavorful Hatch Green Chile Chicken Enchilada Casserole

Hatch green chile chicken enchilada casserole - featured image
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A smoky, slightly spicy Southwestern enchilada casserole featuring juicy shredded chicken, Hatch green chiles, and gooey Monterey Jack cheese. Perfect for easy weeknight dinners or casual gatherings.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (boneless, skinless thighs preferred)
  • 1 (4-ounce) can diced Hatch green chiles
  • 2 cups shredded Monterey Jack cheese
  • 1 cup green chile enchilada sauce
  • 1/2 cup sour cream
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 8–10 small corn or flour tortillas
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • Small handful fresh cilantro, chopped (optional)
  • Salt and pepper to taste
  • 1 tablespoon oil (for sautéing)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray or butter.
  2. If chicken is not cooked, poach 2-3 boneless, skinless chicken thighs in simmering water for about 15 minutes until cooked through. Let cool slightly and shred with two forks.
  3. Heat oil in a skillet over medium heat. Sauté diced onion for about 4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add diced Hatch green chiles, sour cream, green chile enchilada sauce, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir and warm through for 3-4 minutes. Remove from heat.
  5. Add shredded chicken to the skillet and stir until evenly coated with the sauce.
  6. Layer 3-4 tortillas at the bottom of the casserole dish, tearing to fit if needed. Spread one-third of the chicken mixture evenly over tortillas. Sprinkle about 2/3 cup shredded Monterey Jack cheese over the chicken.
  7. Repeat layering twice more: tortillas, chicken mixture, cheese, ending with a final layer of cheese on top.
  8. Cover casserole loosely with aluminum foil and bake for 20 minutes. Remove foil and bake uncovered for an additional 10-15 minutes until cheese is bubbly and golden brown.
  9. Let casserole rest for 5 minutes before slicing. Garnish with chopped fresh cilantro if desired and serve.

Notes

Warm tortillas slightly in the microwave wrapped in a damp paper towel before layering to prevent cracking. Keep an eye on the cheese in the last minutes of baking to avoid burning. Rest casserole after baking to help slices hold together. For dairy-free, substitute sour cream with coconut yogurt and use dairy-free cheese. For gluten-free, use certified gluten-free corn tortillas.

Nutrition

Keywords: Hatch green chile, chicken enchilada casserole, Southwestern casserole, easy dinner, weeknight meal, cheesy casserole, spicy chicken casserole

Find it online: https://wigglebite.com/flavorful-hatch-green-chile-chicken-enchilada-casserole-recipe-easy-and-best/