Cheesy Roasted Hatch Chile Chicken Enchilada Casserole
A comforting and flavorful casserole featuring smoky roasted Hatch chiles, tender shredded chicken, creamy cheese, and soft corn tortillas baked to bubbly perfection.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Southwestern
Ingredients
Scale
- 4–5 fresh Hatch chiles, roasted, peeled, and chopped
- 2 cups cooked chicken, shredded (rotisserie chicken recommended)
- 1 cup diced onions, sautéed until translucent
- 2 cloves garlic, minced
- 1 cup green enchilada sauce
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 8–10 corn tortillas, lightly toasted
- 2 cups shredded cheese (blend of Monterey Jack and sharp cheddar recommended)
- Fresh cilantro, chopped (optional, for garnish)
- 1 lime, cut into wedges for serving
Instructions
- Preheat oven to 450°F (230°C). Place fresh Hatch chiles on a baking sheet and roast until skins blister and blacken, about 15-20 minutes, turning occasionally.
- Transfer roasted chiles to a bowl, cover tightly with plastic wrap or kitchen towel, and let steam for 10 minutes. Peel skins off, remove seeds if desired, and chop the flesh.
- In a medium skillet, heat oil over medium heat. Sauté diced onions until translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- In a large mixing bowl, combine shredded chicken, roasted Hatch chiles, sautéed onions and garlic, green enchilada sauce, sour cream, cumin, smoked paprika, salt, and pepper. Mix until evenly combined.
- Lightly warm and toast corn tortillas in a dry skillet or microwave to make them pliable.
- Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish. Spread a thin layer of chicken chile mixture on the bottom.
- Layer 3-4 tortillas on top, spread another layer of filling, then sprinkle shredded cheese. Repeat layers until all filling and tortillas are used, finishing with a thick cheese layer on top.
- Cover casserole with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden brown.
- Let casserole rest for 10 minutes before serving. Garnish with fresh cilantro and lime wedges.
Notes
Roasting the Hatch chiles is key for smoky flavor. Let chiles steam after roasting to ease peeling. Toast tortillas to prevent sogginess. Cover casserole while baking to retain moisture, remove foil near end to brown cheese. Rest casserole before serving for better slicing. For dairy-free, substitute sour cream with coconut yogurt and use vegan cheese. Can prepare ahead and refrigerate up to 24 hours before baking. Freeze portions up to 3 months.
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 375
- Sugar: 3
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
Keywords: Hatch chile, chicken enchilada casserole, cheesy casserole, roasted chiles, comfort food, Southwestern recipe