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Hatch Chile Chicken Enchilada Casserole

Hatch Chile Chicken Enchilada Casserole

Serves 8
We’re honoring Hatch chiles’ Southwestern roots with a cozy chicken casserole fit for a fiesta. Loaded layers of blue corn tortillas, chicken-chile filling, and melty cheese create a delectable entrée that screams craveable comfort food. This recipe calls for roasted Hatch chiles, which can be bought in-store or see Cook’s Tips for homemade directions.

Ingredients

  • 1 cup Hatch chiles, roasted, peeled, and deseeded (from about 8 large or 3/4 pound fresh chiles, See Cook's Tips)
  • 4 cloves garlic
  • 2 cups chicken broth, divided use
  • 3 tablespoons vegetable oil
  • 1 small white onion, diced (about 1 cup)
  • 2 tablespoons all-purpose flour
  • 3 cups rotisserie chicken, shredded
  • 1/3 cup sour cream
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 9 (6-inch) flour or yellow corn tortillas (See Cook's Tips)

Optional Ingredients

  • Sour cream
  • Chopped cilantro
  • Diced tomatoes
  • Sliced avocados

Directions

  1. Preheat oven to 350°F.
  2. Add chiles, garlic, and 1 cup chicken broth to a blender. Puree until smooth. Set aside.
  3. Heat vegetable oil in a large pan over medium heat. Add onion and sauté until soft, 3 to 5 minutes. Add flour. Cook another 3 minutes, whisking mixture to remove any lumps of flour.
  4. Transfer chile puree from blender to onion mixture. Pour remaining 1 cup chicken broth into blender to rinse out residual puree. Empty into pan with onions. Stir.
  5. Remove a half cup of chile sauce and spread over the bottom of a 2-quart casserole dish. Set aside.
  6. Add chicken and sour cream to pan with remaining chile sauce. Sprinkle with cumin and salt. Stir to combine. Adjust seasoning to taste.
  7. Tear 3 tortillas into quarters. Arrange in a single layer over the sauce in the bottom of the casserole dish. Top with a third of the chicken mixture. Sprinkle with a cup of cheese. Repeat the layering process twice more.
  8. Bake 20 to 25 minutes until sauce is bubbly and cheese is melted. If desired, broil for a minute or two to brown the cheese. Allow to set 10 minutes before slicing. Serve with desired toppings.

Cook’s Tips

To roast chiles: Arrange chiles on a sheet pan and broil 8 to 10 minutes until chiles are soft and skin is blackened. Flip over and broil an additional 8 to 10 minutes. Transfer hot chiles to a bowl and cover with a plate. Allow to steam at least 20 minutes or until cool enough to handle. Using gloves, remove skin, stems, seeds, and membranes.

If using corn tortillas, you may opt to brush them lightly with oil and fry them for 10 seconds a side before tearing and layering them. This will help prevent them from disintegrating. Yellow corn tortillas hold up better than softer, white corn tortillas.

Nutrition

Amount Per Serving (based on 8 servings)
  • Calories: 460
  • Fat: 26.0 g
  • Saturated Fat: 11.0 g
  • Trans Fat: 0 g
  • Cholesterol: 100.0 mg
  • Sodium: 940.0 mg
  • Carbohydrates: 25.0 g
  • Fiber: 0 g
  • Added Sugars: 0 g
  • Sugar: 4.0 g
  • Protein: 29.0 g