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If you're craving a hearty, flavorful dish with a bit of a kick, this Hatch Chile Enchilada Casserole is just the thing. Packed with roasted hatch chiles, shredded chicken, and gooey cheddar cheese, it's a comforting meal that brings a taste of the Southwest to your table. Perfect for a family dinner or a potluck, this casserole is easy to make and sure to impress. Let's get cooking!
Hatch Chile Enchilada Casserole Recipe
Ingredients:
- 2 cups hatch chiles, roasted and chopped
- 2 cups cooked chicken, shredded
- 2 cups enchilada sauce
- 12 pieces corn tortillas
- 2 cups cheddar cheese, shredded
- 1 cup onion, chopped
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the hatch chiles, shredded chicken, and half of the enchilada sauce.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer 6 corn tortillas over the sauce, overlapping as needed.
- Spread half of the chicken mixture over the tortillas, then sprinkle with half of the chopped onions and half of the shredded cheddar cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, onions, and cheese.
- Pour the remaining enchilada sauce over the top of the casserole.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving.
What You Will Need
Read more: Hatch Green Chile Stew Recipe
What you will need to make hatch chile enchilada casserole
- Hatch chiles: Roasted and chopped, these bring a smoky, spicy flavor that defines the dish and adds a unique kick.
- Cooked chicken: Shredded chicken provides a hearty protein base, making the casserole filling and satisfying.
- Enchilada sauce: This sauce ties everything together with its rich, tangy flavor, soaking into the tortillas and chicken.
- Corn tortillas: These create the casserole's structure, layering to hold the ingredients and absorb the sauce.
- Cheddar cheese: Shredded cheese melts into a gooey, golden topping, adding creamy texture and rich flavor.
- Onion: Chopped onions add a bit of crunch and a sweet, savory depth to the casserole.
Necessary Tools and Instruments
What tools/instruments will be needed to make Hatch Chile Enchilada Casserole Recipe
- Baking dish: Essential for layering and baking the casserole evenly.
- Mixing bowl: Needed to combine the hatch chiles, chicken, and enchilada sauce.
- Foil: Used to cover the dish, ensuring the casserole cooks evenly without drying out.
- Oven: Crucial for baking the casserole to perfection.
- Knife: Necessary for chopping onions and hatch chiles.
- Cutting board: Provides a safe surface for chopping ingredients.
Hatch Chile Enchilada Casserole Recipe
A delicious and spicy casserole made with Hatch chiles and enchilada sauce.
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Ingredients:
Main Ingredients
- 2 cups Hatch chiles, roasted and chopped
- 2 cups Cooked chicken, shredded
- 2 cups Enchilada sauce
- 12 pieces Corn tortillas
- 2 cups Cheddar cheese, shredded
- 1 cup Onion, chopped
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the Hatch chiles, shredded chicken, and half of the enchilada sauce.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer 6 corn tortillas over the sauce, overlapping as needed.
- Spread half of the chicken mixture over the tortillas, then sprinkle with half of the chopped onions and half of the shredded cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, onions, and cheese.
- Pour the remaining enchilada sauce over the top of the casserole.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving.
Notes:
Feel free to add more cheese or adjust the spice level by adding more or fewer chiles.
Read more: Chile Relleno Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Assemble the casserole as directed but don't bake.
- Cover tightly with plastic wrap and foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before baking.
- Bake as directed, adding 10-15 minutes if needed.
Using hatch chiles in this casserole adds a unique smoky flavor that you won't get from regular chiles. Roasting them yourself intensifies this taste even more.
Frequently Asked Questions
FAQ:
Can I use canned hatch chiles instead of fresh ones?
Yes, canned hatch chiles work fine if fresh ones aren't available.
Can I make this casserole ahead of time?
Absolutely, prepare it up to the baking step, then refrigerate for up to 24 hours before baking.
What can I substitute for chicken?
You can use beef, pork, or even beans for a vegetarian option.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it before baking for up to 3 months. Thaw in the fridge overnight before baking.
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