Smoky Hatch Chile Chicken Enchilada Casserole

Smoky Hatch Chile Chicken Enchilada Casserole

Ingredients

Cooked chicken, shredded – 3 cups

Shredded Monterey Jack or Mexican-style cheese blend – 2 cups

Shredded sharp cheddar cheese – 1 cup

Canned Hatch green chiles (mild or hot) – 1 can (4–7 ounces)

Green enchilada sauce – 1 can (10 ounces)

Sour cream – 1 cup

Smoked paprika – 1 teaspoon

Garlic powder – 1 teaspoon

Ground cumin – ½ teaspoon

Fine salt – ½ teaspoon

Corn tortillas – 12

Optional garnishes: chopped cilantro, diced tomatoes, sliced green onions

Instructions

Heat the oven

Set the oven to 375°F (190°C) and allow it to fully preheat.

Season the chicken

In a large bowl, combine the shredded chicken with the Hatch green chiles, smoked paprika, garlic powder, cumin, salt, and half of the enchilada sauce.

Stir until evenly coated.

Prepare the creamy sauce

In a separate bowl, whisk the sour cream into the remaining enchilada sauce until smooth and well blended.

Assemble the base layer

Lightly grease a baking dish, then arrange four corn tortillas across the bottom, overlapping slightly if needed.

Build the layers

Spoon one-third of the chicken mixture over the tortillas and sprinkle with a portion of the shredded cheese.

Repeat the layering

Continue layering tortillas, chicken mixture, and cheese two more times, ending with tortillas on top.

Finish with sauce and cheese

Pour the creamy enchilada sauce evenly over the casserole, then scatter the remaining cheese across the surface.

Bake until bubbly

Place in the oven and bake for 25–30 minutes, until the casserole is hot throughout and the cheese is melted and lightly golden.

Rest and garnish

Let the casserole rest for about 5 minutes before slicing.

Garnish with cilantro, diced tomatoes, or green onions if desired.

Pro Tip:

Add a spoonful of hatch chile salsa or roasted corn to the filling for an extra smoky-sweet punch!