Print

Creamy Green Chile Chicken Enchilada Casserole

creamy green chile chicken enchilada casserole - featured image
Print Recipe

A cozy and creamy Southwestern casserole featuring shredded chicken, roasted Hatch chiles, cream cheese, and a blend of cheeses layered with corn tortillas. This easy homemade recipe delivers rich flavor and comforting texture without the fuss of rolling enchiladas.

Ingredients

Scale
  • 3 cups shredded cooked chicken (about 10 oz)
  • 2 cups roasted Hatch chiles, peeled and chopped (about 6 medium chiles)
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 ½ cups green enchilada sauce
  • 3 cups shredded cheese blend (Monterey Jack and sharp cheddar)
  • About 12 yellow corn tortillas, cut into halves or quarters
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • Fresh cilantro (optional, for garnish)
  • Salt and pepper to taste

Instructions

  1. Roast and prep the Hatch chiles: Roast fresh Hatch chiles over an open flame or under the broiler until skins are blistered and charred, about 10 minutes. Place in a sealed bowl or plastic bag for 10 minutes to steam. Peel off skins, remove seeds, and chop. If using frozen, thaw and drain excess moisture.
  2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Mix creamy sauce: In a large bowl, combine softened cream cheese, sour cream, and green enchilada sauce. Stir until smooth and creamy.
  4. Add chicken and spices: Fold shredded chicken, sautéed onion and garlic, chopped Hatch chiles, cumin, and half of the shredded cheese into the creamy mixture. Season with salt and pepper to taste and mix well.
  5. Prepare tortillas: Lightly warm corn tortillas in a dry skillet or microwave until soft and pliable to prevent cracking during layering.
  6. Assemble casserole: Preheat oven to 375°F (190°C). Spread a thin layer of the chicken mixture on the bottom of the baking dish. Layer with tortillas to cover the bottom. Repeat layering chicken mixture and tortillas 3-4 times total. Finish with remaining shredded cheese on top.
  7. Bake: Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden brown.
  8. Rest and garnish: Let casserole rest for 10 minutes before serving. Garnish with freshly chopped cilantro if desired.

Notes

If casserole mixture seems too thick, add a splash of chicken broth or water to loosen. Resting the casserole before serving helps it set and slice neatly. Corn tortillas hold up better than flour for this recipe. Roasting and steaming Hatch chiles properly makes peeling easier and enhances smoky flavor. Warming tortillas prevents cracking during layering.

Nutrition

Keywords: green chile, chicken enchilada casserole, Hatch chiles, creamy casserole, Southwestern recipe, easy dinner, comfort food

Find it online: https://emmaoven.com/creamy-green-chile-chicken-enchilada-casserole-easy-homemade-recipe-with-roasted-hatch-chiles/