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Easy Creamy Hatch Green Chile Chicken Enchilada Casserole

creamy hatch green chile chicken enchilada casserole - featured image
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A quick and comforting casserole featuring shredded chicken, roasted Hatch green chiles, and a creamy, spicy sauce layered with tortillas and cheese. Perfect for weeknight dinners with a cozy, cheesy texture and a subtle kick.

Ingredients

Scale
  • 3 cups (450g) cooked and shredded chicken (rotisserie chicken works great)
  • 4 ounces (115g) roasted Hatch green chiles, canned or jarred, chopped
  • 8–10 medium flour tortillas (white or whole wheat)
  • 2 cups (200g) shredded Monterey Jack and cheddar cheese blend
  • 1 cup (240ml) sour cream (full-fat for richness)
  • 1 cup (240ml) cream cheese, softened
  • 1/2 cup (120ml) milk (whole or 2%)
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • Optional garnish: fresh cilantro, sliced green onions, or diced tomatoes

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish with butter or non-stick spray.
  2. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for about 1 minute until light golden and nutty-smelling.
  3. Slowly whisk in 1/2 cup milk, stirring constantly to avoid lumps. Let thicken for 3-4 minutes, then remove from heat.
  4. Stir in 1 cup sour cream and 1 cup softened cream cheese until smooth. Add garlic powder, ground cumin, onion powder, salt, and pepper to taste. Sauce should be silky and thick enough to coat the back of a spoon.
  5. In a large bowl, toss shredded chicken with chopped roasted Hatch green chiles.
  6. Spread a thin layer of creamy sauce on the bottom of the baking dish. Place 3-4 tortillas to cover the base, overlapping slightly.
  7. Spoon one-third of the chicken and chile mixture evenly over the tortillas. Pour one-third of the creamy sauce over the chicken, then sprinkle one-third of the cheese blend (about 2/3 cup or 65g).
  8. Repeat layering two more times: tortillas, chicken mixture, sauce, and cheese. Top the final layer generously with cheese.
  9. Bake uncovered for 25-30 minutes or until bubbly and golden on top.
  10. Let casserole rest for about 10 minutes before serving. Garnish with fresh cilantro, sliced green onions, or diced tomatoes if desired.

Notes

If cheese browns too quickly, tent casserole with foil halfway through baking. Add a splash of milk if sauce is too thick before baking. Use rotisserie chicken or leftovers to save time. For dairy-free, substitute sour cream and cream cheese with coconut-based alternatives and use dairy-free cheese. For gluten-free, use corn tortillas and gluten-free flour blend.

Nutrition

Keywords: Hatch green chile, chicken enchilada casserole, creamy casserole, easy weeknight dinner, spicy comfort food

Find it online: https://snappyspoon.com/easy-creamy-hatch-green-chile-chicken-enchilada-casserole-recipe-for-perfect-weeknight-dinners/