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Crispy Hatch Green Chile Chicken Enchilada Casserole

Crispy Hatch Green Chile Chicken Enchilada Casserole - featured image
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A quick and satisfying casserole featuring shredded chicken, smoky Hatch green chiles, cheese, and a crispy golden top that brings comforting southwestern flavors to your table.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup Hatch green chiles, roasted and chopped (fresh or canned, fire-roasted preferred)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 2 cups red enchilada sauce
  • 1/2 cup sour cream (or Greek yogurt as a substitute)
  • 8–10 corn tortillas
  • 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, or a mix)
  • 1/4 cup fresh cilantro, chopped (optional)
  • Cooking spray or a little oil

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil.
  2. Heat a tablespoon of oil in a skillet over medium heat. Sauté chopped onions for about 4 minutes until softened and translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add shredded chicken, chopped Hatch green chiles, ground cumin, chili powder, salt, and pepper. Stir well and warm through for 5 minutes. Remove from heat.
  5. In a bowl, whisk together red enchilada sauce and sour cream until smooth.
  6. Spread a thin layer of sauce on the bottom of the baking dish. Lay down 3-4 corn tortillas overlapping slightly.
  7. Spread about one-third of the chicken mixture evenly over the tortillas, drizzle with sauce, and sprinkle with about 2/3 cup cheese.
  8. Repeat layering twice more: tortillas, chicken filling, sauce, and cheese. For the final layer, top with tortillas, remaining sauce, and the rest of the cheese.
  9. Cover the dish loosely with foil and bake for 25 minutes.
  10. Remove foil and bake uncovered for an additional 10-15 minutes until the top is crispy and golden.
  11. Let the casserole rest for about 10 minutes before serving. Garnish with chopped cilantro if desired.

Notes

For crispier edges, spritz the top lightly with oil before baking uncovered the last 10-15 minutes. Wrap tortillas in a damp paper towel and microwave for 20 seconds before layering to prevent cracking. Do not overload the filling to avoid sogginess. Roasting fresh Hatch green chiles enhances flavor. The casserole can be assembled ahead and refrigerated up to 24 hours before baking. For dairy-free, substitute sour cream and cheese with plant-based alternatives. For vegetarian, swap chicken with roasted sweet potatoes or black beans.

Nutrition

Keywords: Hatch green chile, chicken enchilada casserole, crispy casserole, Mexican casserole, easy dinner, comfort food, spicy chicken casserole

Find it online: https://crispcraving.com/crispy-hatch-green-chile-chicken-enchilada-casserole-recipe-easy-and-delicious/