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Flavorful Green Hatch Chili Chicken Enchilada Casserole

green hatch chili chicken enchilada casserole - featured image
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A comforting casserole featuring tender shredded chicken, smoky roasted green Hatch chilies, creamy green chili sauce, and melted cheese, perfect for quick weeknight dinners or gatherings.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works perfectly)
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 cup roasted green Hatch chilies, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 cups green chili enchilada sauce (homemade or store-bought)
  • 1/2 cup sour cream (can substitute Greek yogurt)
  • 1 cup shredded Monterey Jack cheese
  • 8 corn tortillas
  • 1 1/2 cups shredded cheddar cheese
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. If you don’t have pre-cooked chicken, poach 2-3 boneless, skinless chicken breasts in simmering water for 15-20 minutes until cooked through. Let cool, then shred.
  3. Heat 1 tablespoon of oil in a skillet over medium heat. Add diced onion and cook for about 5 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
  4. Add the Hatch chilies, cumin, and smoked paprika. Stir to combine and cook for 2 more minutes.
  5. In a bowl, combine green chili enchilada sauce and sour cream until smooth. Add half of the Monterey Jack cheese and stir gently.
  6. Pour the sauce mixture over the chicken and onion mixture. Stir everything together until the chicken is evenly coated.
  7. Lightly grease a 9×13 inch casserole dish. Layer 4 tortillas on the bottom, overlapping slightly. Spread half of the chicken and sauce mixture over the tortillas. Sprinkle with 3/4 cup shredded cheddar cheese.
  8. Add another layer of tortillas, the remaining chicken mixture, and top with the remaining cheddar cheese.
  9. Bake uncovered for 25-30 minutes until the cheese is bubbly and slightly golden. Cover loosely with foil halfway through baking if the top browns too fast.
  10. Let rest for 10 minutes before serving.

Notes

Warm tortillas in a damp towel before assembling to prevent cracking. Watch oven temperature carefully to avoid burning cheese. Leftovers taste better after resting overnight. Can freeze before or after baking.

Nutrition

Keywords: Hatch chili, chicken enchilada casserole, green chili, baked casserole, comfort food, easy dinner, Mexican casserole

Find it online: https://novanosh.com/flavorful-green-hatch-chili-chicken-enchilada-casserole-recipe-easy-step-by-step-guide/