Creamy Hatch Green Chile Chicken Enchilada Casserole
A quick and easy creamy casserole featuring shredded chicken, roasted Hatch green chiles, and a luscious cream cheese and sour cream sauce layered with tortillas and cheese. Perfect for family meals and packed with smoky, comforting flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 pound / 450 grams), cooked and shredded
- 1 (4-ounce / 113 grams) can or jar of roasted Hatch green chiles, chopped
- 4 ounces (115 grams) cream cheese, softened
- ½ cup (120 ml) sour cream (can substitute Greek yogurt)
- 2 cups (200 grams) shredded Monterey Jack or Mexican blend cheese
- ½ medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) green enchilada sauce (store-bought or homemade)
- 8 small (6-inch / 15 cm) corn or flour tortillas
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your casserole dish with olive oil or nonstick spray.
- If not using pre-cooked chicken, poach chicken breasts in simmering water for about 15 minutes until cooked through. Let cool slightly, then shred with two forks.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
- In a mixing bowl, combine softened cream cheese, sour cream, and green enchilada sauce. Whisk until smooth. Stir in sautéed onion and garlic, chopped Hatch green chiles, cumin, chili powder, salt, and pepper.
- Fold shredded chicken into the sauce mixture until well coated. Adjust seasoning if needed.
- Layer the casserole by placing 3-4 torn or cut tortillas at the bottom of the dish. Spread one-third of the chicken mixture over the tortillas, then sprinkle with shredded cheese. Repeat layers two more times, finishing with cheese on top.
- Bake uncovered for 25-30 minutes until bubbly and golden on top. If cheese browns too quickly, cover loosely with foil halfway through baking.
- Remove from oven and let rest for 5-10 minutes before serving.
Notes
Use room temperature cream cheese for smooth sauce. Tear tortillas to fit snugly without overlapping too much to ensure even cooking. If sauce is too thick before baking, add a splash of chicken broth or milk. Let casserole rest after baking for better texture and easier slicing. Rotisserie chicken can be used as a shortcut. For dairy-free, substitute cream cheese, sour cream, and cheese with plant-based alternatives. To avoid sogginess, layer thoughtfully and avoid overloading sauce.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 425
- Sugar: 3
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
Keywords: Hatch green chile, chicken casserole, enchilada casserole, creamy chicken casserole, easy family meal, Mexican casserole, comfort food