Creamy Green Hatch Chili Chicken Enchilada Casserole
A quick and easy creamy enchilada casserole featuring smoky green hatch chilies and shredded chicken, perfect for weeknight dinners with a Southwestern twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Southwestern
Ingredients
Scale
- 3 cups shredded cooked chicken (about 450g)
- 1 can (4 oz / 115g) roasted and diced green hatch chilies
- 8 oz (225g) cream cheese, softened
- 1 cup (240 ml) sour cream
- 1 ½ cups (360 ml) green enchilada sauce
- 2 cups (200g) shredded cheese blend (Monterey Jack and cheddar)
- 8–10 small corn tortillas (6-inch / 15 cm), lightly warmed
- 1 medium onion, finely diced
- 2–3 garlic cloves, minced
- 1 tsp ground cumin
- 2 tbsp olive oil or vegetable oil
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish with cooking spray or a little oil.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4 minutes until translucent and soft. Add the minced garlic and cook another 1-2 minutes until fragrant but not browned.
- Stir in the shredded chicken and sprinkle with 1 teaspoon ground cumin. Cook for 2-3 minutes just to warm through and mingle flavors. Remove from heat.
- In a medium bowl, mix together the softened cream cheese, sour cream, and green enchilada sauce until smooth. Fold in the roasted, diced green hatch chilies.
- Wrap tortillas in a damp paper towel and microwave for 30-40 seconds to make them pliable and easy to layer without cracking.
- Spread a thin layer of the creamy sauce on the bottom of the casserole dish. Place a layer of 3-4 tortillas to cover the base. Spoon half the chicken mixture evenly over the tortillas, then drizzle with about one-third of the remaining sauce. Sprinkle with one-third of the shredded cheese.
- Repeat the layering: tortillas, chicken, sauce, cheese. Finish with a final layer of tortillas topped with the remaining sauce and cheese.
- Cover loosely with foil and bake for 20 minutes. Then remove the foil and bake another 10 minutes until bubbly and golden on top.
- Let the casserole rest for 5-10 minutes before serving. Sprinkle freshly chopped cilantro on top if desired.
Notes
If the sauce is too thick, add a splash of chicken broth or milk to loosen it. Warm tortillas before layering to prevent cracking. Let casserole rest before slicing for neat portions. For extra crispy edges, broil 1-2 minutes at the end but watch carefully. Can be made ahead and refrigerated up to 24 hours before baking.
Nutrition
- Serving Size: About 1/6th of the c
- Calories: 375
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 20
- Fiber: 3
- Protein: 28
Keywords: enchilada casserole, green hatch chilies, chicken casserole, creamy enchiladas, quick dinner, Southwestern recipe, weeknight dinner