Creamy Hatch Green Chili Chicken Enchilada Casserole
A comforting and creamy casserole featuring tender chicken, roasted Hatch green chilies, and a rich homemade green chili sauce layered with corn tortillas and melted cheese. Perfect for cozy dinners and easy to prepare in under 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Southwestern
Ingredients
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 1 can (4 ounces) roasted and chopped Hatch green chilies (mild or medium heat)
- 8–10 corn tortillas (can substitute with flour tortillas)
- 2 cups shredded Monterey Jack or mild cheddar cheese (or a blend)
- 1 cup sour cream
- ½ cup cream cheese, softened
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- ½ cup finely chopped white onion
- 1 tablespoon olive oil or butter
Instructions
- Shred about 3 cups of cooked chicken and set aside.
- Heat 1 tablespoon olive oil or butter over medium heat in a skillet. Add ½ cup finely chopped white onion and 2 minced garlic cloves. Cook for 3-4 minutes until onions are translucent and fragrant, stirring often to avoid burning garlic.
- In a mixing bowl, combine 1 cup sour cream, ½ cup softened cream cheese, and 1 cup chicken broth. Whisk until smooth.
- Stir in sautéed onion and garlic, 1 teaspoon ground cumin, chopped Hatch green chilies, salt, and pepper to taste. Adjust thickness with more broth if needed.
- Lightly warm the corn tortillas in a dry skillet or microwave wrapped in a damp paper towel for 20-30 seconds to make them pliable.
- Preheat oven to 375°F (190°C). Spread a thin layer of the creamy sauce on the bottom of a 9×13 inch baking dish.
- Place 3-4 tortillas on top, overlapping slightly to cover the base.
- Spread about one-third of the shredded chicken evenly over the tortillas. Pour a generous ladle of sauce over the chicken, then sprinkle about one-third of the shredded cheese.
- Repeat layering two more times, finishing with a final layer of cheese on top.
- Cover the casserole with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden in spots.
- Let the casserole rest for 10 minutes before serving to allow layers to set.
Notes
Warm tortillas before assembling to prevent cracking. Fully soften cream cheese for a smooth sauce. Stir frequently when sautéing garlic to avoid bitterness. Assemble ahead and refrigerate overnight; add 5-10 minutes to baking time if baking cold. For dairy-free, substitute sour cream and cream cheese with plant-based alternatives. For extra creaminess, add Mexican crema or heavy cream to the sauce.
Nutrition
- Serving Size: 1 casserole serving
- Calories: 350
- Fat: 18
- Carbohydrates: 15
- Protein: 28
Keywords: Hatch green chili, chicken casserole, enchilada casserole, creamy sauce, easy dinner, southwestern recipe, comfort food