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Savory Hatch Green Chile Chicken Enchilada Casserole

Hatch green chile chicken enchilada casserole - featured image
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A quick and easy casserole combining smoky Hatch green chiles, tender shredded chicken, and gooey Monterey Jack cheese for a comforting Southwestern meal perfect for busy weeknights.

Ingredients

Scale
  • 3 cups shredded cooked chicken (about 400g), rotisserie or leftover roasted chicken
  • 1 cup roasted and diced Hatch green chiles (canned or fresh)
  • 2 cups shredded Monterey Jack cheese (about 200g)
  • 8–10 medium flour tortillas (soft and fresh; corn tortillas can be used but may change texture)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth (240ml)
  • 1 cup green chile enchilada sauce (240ml), store-bought or homemade
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ cup sour cream (120ml)
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
  3. Add minced garlic and cook for another 30 seconds until fragrant, avoiding browning.
  4. Sprinkle 2 tablespoons of flour over the onions and garlic, stirring constantly for 1-2 minutes to make a roux.
  5. Slowly whisk in 1 cup chicken broth and 1 cup green chile enchilada sauce. Stir continuously until the sauce thickens and bubbles, about 3-5 minutes.
  6. Season the sauce with 1 teaspoon ground cumin, salt, and pepper to taste.
  7. In a mixing bowl, toss shredded chicken with ½ cup sour cream and diced Hatch green chiles. Fold in half of the shredded Monterey Jack cheese.
  8. Lightly grease a 9×13 inch baking dish. Layer 3-4 tortillas on the bottom, overlapping slightly.
  9. Spread one-third of the chicken mixture over the tortillas, then pour one-third of the sauce on top.
  10. Repeat layering two more times, finishing with a layer of tortillas and the remaining sauce.
  11. Sprinkle the remaining 1 cup shredded Monterey Jack cheese evenly over the top layer.
  12. Cover the casserole with aluminum foil to prevent burning.
  13. Bake covered for 25 minutes, then remove foil and bake an additional 10 minutes until cheese is bubbly and golden brown.
  14. Let the casserole rest for 5-10 minutes before slicing and serving.

Notes

Use fresh Monterey Jack cheese for better melting. If sauce is too thin, simmer longer; if too thick, add a splash of chicken broth. Let casserole rest before slicing to set layers. Can freeze individual portions for up to 3 months. For gluten-free, substitute corn tortillas and use cornstarch or gluten-free flour instead of all-purpose flour. Sour cream can be replaced with Greek yogurt for a lighter option.

Nutrition

Keywords: Hatch green chile, chicken enchilada casserole, Monterey Jack cheese, easy casserole, weeknight dinner, Southwestern recipe

Find it online: https://avabowls.com/savory-hatch-green-chile-chicken-enchilada-casserole-easy-homemade-recipe/