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Flavorful Hatch Chile Chicken Enchilada Casserole Recipe with Easy Roasted Tomatillo Sauce

Hatch Chile Chicken Enchilada Casserole - featured image
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A comforting Southwest-inspired casserole featuring smoky roasted Hatch chiles, tender shredded chicken, and a bright roasted tomatillo sauce, layered with corn tortillas and cheese for a satisfying meal.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), cooked and shredded
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 8–10 medium tomatillos, husked and rinsed
  • 2–3 Hatch chiles, roasted and peeled
  • 1 small white onion, quartered
  • 3 cloves garlic, unpeeled
  • 1/2 cup fresh cilantro leaves, loosely packed
  • 1 cup low-sodium chicken broth
  • 1 tablespoon fresh lime juice
  • Salt, to taste
  • 8–10 corn tortillas (soft, not crispy), cut into strips or torn
  • 2 cups shredded Monterey Jack or Chihuahua cheese (about 8 oz / 225 g)
  • 1 cup shredded cheddar cheese (about 4 oz / 115 g)
  • 1 tablespoon olive oil (for greasing the baking dish)
  • Optional garnishes: sour cream or Mexican crema, fresh cilantro sprigs, thinly sliced green onions, avocado slices or guacamole

Instructions

  1. Preheat oven to 425°F (220°C). Place tomatillos, Hatch chiles, unpeeled garlic cloves, and quartered onion on a baking sheet. Roast for 15-20 minutes, turning once halfway, until softened and chiles are blistered and blackened in spots.
  2. Transfer roasted chiles to a bowl, cover with plastic wrap or lid for 10 minutes to steam. Peel skins, remove seeds if desired, and roughly chop.
  3. Peel roasted garlic cloves. In a blender or food processor, combine roasted tomatillos, peeled garlic, roasted onion, chopped Hatch chiles, chicken broth, cilantro, and lime juice. Blend until smooth. Season with salt to taste.
  4. If chicken is not cooked, poach chicken breasts in simmering salted water for 12-15 minutes until cooked through. Cool slightly and shred with two forks. Toss shredded chicken with cumin, chili powder, salt, and pepper in a large bowl.
  5. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil. Spread a thin layer of tomatillo sauce on the bottom.
  6. Layer torn or cut tortillas over the sauce. Spread half the shredded chicken evenly over tortillas. Spoon tomatillo sauce over chicken and sprinkle with one-third of the cheese.
  7. Repeat layers: tortillas, remaining chicken, sauce, and cheese. Finish with a top layer of tortillas, remaining sauce, and remaining cheese.
  8. Cover casserole loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
  9. Let casserole rest for 5-10 minutes before serving to allow flavors to meld.

Notes

Roast chiles carefully to avoid bitterness; a little char is good. Steam chiles after roasting to ease peeling. Warm tortillas slightly before layering to prevent cracking. Let casserole rest after baking for easier slicing. For milder heat, remove chile seeds or reduce number of chiles. Can be assembled ahead and refrigerated before baking. Slow cooker adaptation possible by cooking on low 3-4 hours, adding cheese last 30 minutes.

Nutrition

Keywords: Hatch chile, chicken enchilada casserole, roasted tomatillo sauce, Southwest recipe, easy casserole, Mexican casserole, comfort food

Find it online: https://flurpchef.com/flavorful-hatch-chile-chicken-enchilada-casserole-recipe-with-easy-roasted-tomatillo-sauce/