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Creamy Roasted Hatch Green Chili Chicken Enchilada Casserole

creamy roasted hatch green chili chicken enchilada casserole - featured image
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A smoky, creamy casserole layered with roasted Hatch green chilies, tender shredded chicken, and melty cheese, perfect for an easy and comforting dinner.

Ingredients

Scale
  • 3 cups cooked, shredded chicken breast or rotisserie chicken
  • 4–5 roasted, peeled, and chopped Hatch green chilies (fresh preferred, canned can substitute)
  • 8–10 small or medium-sized flour or corn tortillas
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup chicken broth (low sodium preferred)
  • 2 cups shredded Monterey Jack and Cheddar cheese blend
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 450°F (232°C). Roast fresh Hatch chilies on a foil-lined baking sheet for 15-20 minutes, turning occasionally until skins are blistered and blackened. Place chilies in a covered bowl or sealed plastic bag for 10 minutes to steam. Peel skins, remove seeds, and chop. If using canned chilies, drain and chop.
  2. In a skillet over medium heat, warm olive oil. Sauté diced onion for about 5 minutes until translucent. Add minced garlic, cumin, and chili powder; cook for another minute until fragrant. Remove from heat.
  3. In a large mixing bowl, whisk together softened cream cheese, sour cream, and chicken broth until smooth. Add sautéed onion and garlic mixture and chopped Hatch chilies. Season with salt and pepper to taste.
  4. Add shredded chicken to the sauce and stir gently to coat evenly. Add extra broth if chicken is dry.
  5. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish. Layer 3-4 tortillas on the bottom, overlapping slightly. Spread one-third of the chicken and sauce mixture over tortillas, then sprinkle with one-third of the cheese blend. Repeat layers two more times, ending with cheese on top.
  6. Cover casserole loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden brown.
  7. Let casserole rest for 10 minutes before cutting and serving.

Notes

Roasting fresh Hatch chilies enhances smoky flavor significantly. Soften cream cheese well before mixing to avoid lumps. Warm tortillas if they crack to make layering easier. Let casserole rest after baking to thicken sauce and improve texture. For a firmer top, broil 2-3 minutes after baking. Leftovers reheat best covered in oven to maintain creaminess.

Nutrition

Keywords: Hatch green chili, chicken casserole, enchilada casserole, creamy chicken, roasted chilies, easy dinner, comfort food

Find it online: https://elvafood.com/creamy-roasted-hatch-green-chili-chicken-enchilada-casserole-perfect-recipe-for-easy-dinner/