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Creamy Hatch Green Chili Chicken Enchilada Casserole

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A creamy, cheesy chicken enchilada casserole featuring mild smoky Hatch green chilies, shredded chicken, and a smooth cheese sauce. Easy to prepare and perfect for cozy dinners or crowd-pleasing meals.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for ease)
  • 1 (4 oz / 113 g) can Hatch green chilies, diced
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 8 oz (225 g) cream cheese, softened
  • 1 cup sour cream (full-fat preferred)
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk (whole or 2%)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
  • 8–10 small flour tortillas (about 6 inches diameter)
  • 1 cup shredded cheese blend (cheddar and Monterey Jack mix)
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the creamy sauce: In a medium skillet, melt 1 tablespoon butter over medium heat. Stir in 1 tablespoon flour and cook for about 1 minute, whisking constantly to form a roux.
  3. Slowly add 1/2 cup milk while whisking to avoid lumps. Cook until the sauce thickens, about 3-4 minutes.
  4. Remove from heat and whisk in softened cream cheese until smooth. Stir in sour cream and 1 cup shredded cheddar cheese until melted and creamy. Set aside.
  5. Mix the chicken filling: In a bowl, combine shredded chicken, diced Hatch green chilies, 1 cup Monterey Jack cheese, cumin, garlic powder, salt, and pepper. Toss gently to mix all the flavors.
  6. Assemble the casserole: Spread a thin layer of the creamy sauce on the bottom of your baking dish. Place 3-4 tortillas to cover the base (overlapping is okay).
  7. Spread about one-third of the chicken mixture evenly over the tortillas, then drizzle with one-third of the sauce. Repeat layers two more times, finishing with a top layer of tortillas and the remaining sauce.
  8. Top with cheese: Sprinkle 1 cup of shredded cheese blend evenly over the casserole’s surface.
  9. Bake uncovered for 25-30 minutes until the cheese is bubbly and lightly browned. If edges brown too fast, loosely cover with foil after 20 minutes.
  10. Let the casserole rest for 5-10 minutes before serving.

Notes

Soften cream cheese before mixing for a silky sauce. Use rotisserie chicken for convenience. Cook the roux until golden to avoid floury taste. Overlap tortillas slightly to prevent dry edges. Tent with foil if cheese browns too quickly. Assemble casserole just before baking to avoid soggy tortillas. Garnish with fresh cilantro or a squeeze of lime for brightness.

Nutrition

Keywords: Hatch green chili, chicken enchilada casserole, creamy casserole, easy dinner, comfort food, cheesy casserole, Mexican-inspired

Find it online: https://emmaoven.com/creamy-hatch-green-chili-chicken-enchilada-casserole-recipe-easy-and-delicious/