Smoky Hatch Chile Chicken Enchilada Casserole

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken with Hatch chiles, smoked paprika, garlic powder, cumin, salt, and half of the enchilada sauce.
3. In a separate bowl, stir the sour cream into the remaining enchilada sauce to create a creamy topping layer.
4. Grease a baking dish and place 4 tortillas on the bottom.
5. Spread one-third of the chicken mixture over the tortillas, then sprinkle with cheese.
6. Repeat the layers two more times: tortillas → chicken → cheese.
7. Pour the creamy enchilada sauce mixture over the top and finish with the remaining cheese.
8. Bake for 25–30 minutes, or until bubbly and lightly golden.
9. Let rest for 5 minutes before slicing. Add cilantro, tomatoes, or green onions if desired.

Variations

• Mix roasted corn into the chicken layer for sweetness and texture.
• Add sautéed onions or spinach between layers for extra depth.
• Replace sour cream with crema for an even silkier topping.
• Use pepper jack if you want a hotter, cheesier finish.

Tips

• Warm the tortillas briefly to keep them soft and easy to layer.
• Letting the casserole rest ensures clean slices and perfect layers.
• Hatch chiles vary in heat — taste and adjust seasonings as needed.
• For an extra smoky punch, add Hatch chile salsa or smoked chicken instead of regular shredded chicken.