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Cheesy Hatch Green Chile Chicken Enchilada Casserole

Cheesy Hatch Green Chile Chicken Enchilada Casserole - featured image
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A comforting and flavorful casserole featuring smoky Hatch green chiles, tender shredded chicken, and melty cheese, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie or homemade)
  • 1 cup roasted and chopped Hatch green chiles (fresh or canned)
  • 12–15 corn tortillas, cut into strips or quarters
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp Cheddar cheese
  • 2 cups red enchilada sauce (store-bought or homemade, medium heat preferred)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional, for garnish)
  • Sour cream for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine shredded chicken with 1 cup enchilada sauce, 1/2 cup shredded cheese, and roasted chopped Hatch green chiles. Stir until well mixed.
  3. Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in cumin, chili powder, salt, and pepper. Remove from heat.
  4. Cut corn tortillas into strips or quarters. Toss them lightly in the remaining enchilada sauce to coat.
  5. Spread one-third of the sauced tortillas evenly in the bottom of a 9×13-inch baking dish.
  6. Spoon half of the chicken mixture over the tortillas, then sprinkle half of the sautéed onions and garlic on top. Add one-third of the shredded cheese blend over this layer.
  7. Repeat layering with another third of tortillas, remaining chicken mixture, onions, and cheese.
  8. Finish with a final layer of tortillas topped with the remaining enchilada sauce and cheese.
  9. Bake uncovered for 25-30 minutes until cheese is melted, bubbly, and golden brown around the edges.
  10. Let the casserole rest for 5-10 minutes after removing from the oven.
  11. Garnish with chopped fresh cilantro and serve with sour cream if desired.

Notes

Roast fresh Hatch green chiles under the broiler or on a grill until skin blisters and chars, then peel for best flavor. Tossing tortillas in enchilada sauce before layering prevents sogginess. Let casserole rest after baking for easier slicing. Use a blend of Monterey Jack and sharp Cheddar cheese for best melt and flavor. Can be assembled ahead and refrigerated before baking. For extra heat, substitute Monterey Jack with Pepper Jack cheese or add jalapeños.

Nutrition

Keywords: enchilada casserole, Hatch green chiles, chicken casserole, cheesy casserole, easy dinner, Southwestern recipe

Find it online: https://chrisfeasts.com/cheesy-hatch-green-chile-chicken-enchilada-casserole-easy-recipe-for-a-perfect-dinner/