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Creamy Green Hatch Chile Chicken Enchilada Casserole

Creamy Green Hatch Chile Chicken Enchilada Casserole - featured image
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A creamy, flavorful enchilada casserole featuring smoky Hatch chiles and tender shredded rotisserie chicken, perfect for a quick and comforting dinner.

Ingredients

Scale
  • 3 cups shredded rotisserie chicken (about 1 lb / 450 g)
  • 1 cup roasted, peeled, and chopped Hatch green chiles (fresh or canned)
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (240 ml) sour cream
  • 1 ½ cups (360 ml) green enchilada sauce
  • 2 cups (200 g) shredded Monterey Jack cheese
  • 10–12 yellow corn tortillas, cut into strips or quarters
  • ½ cup finely chopped onion (about 1 small onion)
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • Salt and black pepper to taste
  • Fresh cilantro (optional garnish)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat 1 tbsp olive oil in a skillet over medium heat. Add ½ cup chopped onion and 2 cloves minced garlic. Cook for 3-4 minutes until softened and fragrant, stirring occasionally.
  3. In a large bowl, combine 8 oz softened cream cheese, 1 cup sour cream, and 1 ½ cups green enchilada sauce. Whisk until smooth.
  4. Add the sautéed onions and garlic, 1 tsp ground cumin, salt, and pepper to taste. Stir in 1 cup chopped Hatch green chiles and 3 cups shredded rotisserie chicken.
  5. Cut 10-12 corn tortillas into strips or quarters. Lightly toast them in the oven or on a dry skillet for 1-2 minutes to avoid sogginess.
  6. Spread a thin layer of the creamy chicken mixture on the bottom of a 9×13 inch baking dish. Add a layer of tortilla pieces, then cover with more chicken mixture. Repeat layering—chicken mixture, tortillas—ending with a final layer of chicken mixture on top.
  7. Sprinkle 2 cups shredded Monterey Jack cheese evenly over the top layer.
  8. Place uncovered in the preheated oven and bake for 25-30 minutes until bubbly and cheese is melted and golden in spots.
  9. Let the casserole sit for 5-10 minutes after baking to set before serving.

Notes

Lightly toasting the tortillas before assembling prevents sogginess. Let the casserole rest after baking to help it set and make serving easier. Adjust salt carefully if using store-bought enchilada sauce. For dairy-free, substitute cream cheese and sour cream with coconut or cashew cream and use vegan cheese. Freeze leftovers in airtight containers for up to 2 months.

Nutrition

Keywords: enchilada casserole, green hatch chile, creamy chicken casserole, easy dinner, rotisserie chicken, Mexican casserole, comfort food

Find it online: https://sunnysavory.com/creamy-green-hatch-chile-chicken-enchilada-casserole-recipe-easy-and-delicious-dinner-idea/