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Savory Hatch Green Chili Chicken Enchilada Casserole

hatch green chili chicken enchilada casserole - featured image
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A quick and easy casserole featuring shredded chicken, smoky Hatch green chilies, and a blend of cheeses layered with tortillas and green enchilada sauce. Perfect for weeknight dinners or potlucks, this dish delivers bold flavor and comforting texture.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 1 (4-ounce) can or jar roasted and diced Hatch green chilies
  • 4 ounces cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 cups green enchilada sauce (homemade or store-bought)
  • 8 small or 6 large flour tortillas
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Sauté chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds.
  3. Add shredded chicken, diced Hatch green chilies, ground cumin, salt, and pepper. Stir and cook for 3-5 minutes until warmed through. Remove from heat.
  4. In a mixing bowl, combine softened cream cheese with 1 cup shredded cheddar and 1/2 cup Monterey Jack cheese. Stir until blended.
  5. Lightly grease a 9×13-inch baking dish. Spread a thin layer of green enchilada sauce on the bottom.
  6. Layer 3-4 tortillas overlapping as needed. Spread half of the chicken mixture evenly over tortillas.
  7. Dollop and gently spread half of the cream cheese and cheese mixture over the chicken. Drizzle with 1/3 cup green enchilada sauce.
  8. Repeat layers: tortillas, remaining chicken mixture, remaining cream cheese mixture, and another 1/3 cup enchilada sauce.
  9. Sprinkle half of the remaining shredded cheddar and Monterey Jack cheese over the top.
  10. Cover casserole with foil and bake for 20 minutes.
  11. Remove foil and bake uncovered for an additional 10 minutes until cheese is bubbly and golden.
  12. Let casserole rest for 5-10 minutes before serving. Garnish with chopped fresh cilantro if desired.

Notes

Use freshly shredded cheese for better melt quality. Soften cream cheese before mixing to avoid clumps. Overlapping tortillas slightly helps hold the casserole together. Let the casserole rest before serving to set layers. For a dairy-free or lactose-free version, substitute cream cheese and cheeses with dairy-free alternatives. Hatch chilies can be substituted with Anaheim or mild poblano peppers if unavailable.

Nutrition

Keywords: Hatch green chili, chicken enchilada casserole, easy dinner, weeknight meal, cheesy casserole, Mexican casserole

Find it online: https://prismtaste.com/savory-hatch-green-chili-chicken-enchilada-casserole-recipe-easy-and-perfect-for-dinner/