This Smoky Hatch Chile Chicken Enchilada Casserole delivers everything you love about Southwestern comfort food in one bubbling, cheesy, deeply satisfying dish. With tender shredded chicken, layers of soft corn tortillas, and the unmistakable flavor of smoky Hatch green chiles, it’s a casserole that feels both rustic and indulgent — perfect for weeknight dinners, potlucks, or cozy gatherings.
The filling is rich and savory, blending chiles with paprika, cumin, garlic, and chicken for a bold, flavorful base. Monterey Jack and cheddar melt into a creamy, irresistible layer between the tortillas, while the sour cream–enchilada sauce mixture creates a luscious blanket that bakes into a golden, bubbly finish. Every bite is a celebration of Hatch chile depth — smoky, slightly sweet, and just spicy enough to warm things up.
Stacked rather than rolled, this casserole is incredibly easy to assemble, and the flavors only deepen as it bakes. Once finished, it slices beautifully and pairs perfectly with fresh toppings like cilantro, tomatoes, or green onions for added brightness.
Warm, bold, and irresistibly cheesy, this dish captures the heart of Southwestern cooking in every layered forkful.
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Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
• 3 cups cooked shredded chicken
• 2 cups shredded Monterey Jack or Mexican blend cheese
• 1 cup shredded cheddar
• 1 can (4–7 oz) Hatch green chiles (mild or hot)
• 1 can (10 oz) green enchilada sauce
• 1 cup sour cream
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 12 corn tortillas
Optional toppings:
• Cilantro
• Diced tomatoes
• Green onions
Instructions:
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