Creamy Hatch Chili Chicken Enchilada Casserole
A creamy, spicy casserole featuring shredded chicken, roasted hatch chilies, and melted cheese layered with tortillas for a comforting and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken preferred)
- 1 cup diced onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 cup roasted hatch chilies, peeled and chopped
- 1 cup sour cream
- 1 cup chicken broth (preferably low sodium)
- 1 tablespoon all-purpose flour (or cornstarch/gluten-free flour for gluten-free version)
- 2 tablespoons unsalted butter
- 1 teaspoon chili powder
- 8–10 corn tortillas
- 2 cups shredded cheddar cheese (or spicy Mexican blend)
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (optional garnish)
- 1–2 fresh jalapeños, sliced (optional for extra heat)
Instructions
- Preheat your oven to 375°F (190°C).
- Make the chicken filling: Heat olive oil in a large skillet over medium heat. Cook diced onions for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute. Stir in shredded chicken, cumin, salt, and pepper. Cook for 5 minutes until heated through. Set aside.
- Prepare the creamy hatch chili sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Slowly whisk in chicken broth, ensuring no lumps form. Add roasted hatch chilies, sour cream, chili powder, and salt. Simmer gently for 5-7 minutes until sauce thickens. Optionally blend for a smoother sauce.
- Warm the tortillas in a dry skillet or microwave wrapped in a damp towel for about 20 seconds to make them pliable.
- Assemble the casserole: Spread a thin layer of sauce on the bottom of a 9×13-inch casserole dish. Layer 3-4 tortillas overlapping slightly. Spoon half the chicken filling over tortillas, drizzle with a third of the sauce, and sprinkle with shredded cheddar and Monterey Jack cheese. Repeat layers once more. Finish with a final layer of tortillas, remaining sauce, and cheese on top.
- Bake in the preheated oven for 25-30 minutes until cheese is melted, bubbly, and golden brown at the edges.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro and sliced jalapeños if desired.
Notes
To avoid soggy tortillas, warm them before layering. Roasting hatch chilies enhances smoky flavor. Let casserole rest before serving to set layers. Cover with foil if cheese browns too quickly. For gluten-free, substitute flour with cornstarch or gluten-free flour. For dairy-free, use coconut yogurt and plant-based cheese. Adjust spice by adding or omitting jalapeños.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 380
- Fat: 18
- Carbohydrates: 22
- Fiber: 3
- Protein: 30
Keywords: hatch chili, chicken enchilada casserole, creamy, spicy, melted cheese, Mexican casserole, comfort food