Name: Hatch Chile Enchilada Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 3 cups cooked, shredded chicken (use halal chicken); 10-12 corn tortillas (use gluten-free tortillas if needed); 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend); ½ cup chopped onion; 1 ½ cups Hatch chiles, roasted and chopped (fresh or frozen, remove seeds for a milder flavor); 1 ½ cups chicken broth (halal certified); 1 can (14 oz) diced tomatoes (no added sugar or preservatives); 1 tablespoon olive oil (or vegetable oil); 1 teaspoon cumin powder; 1 teaspoon garlic powder; 1 teaspoon chili powder (adjust to taste); ½ teaspoon paprika; ½ teaspoon salt (or to taste); Fresh cilantro for garnish (optional); ½ cup sour cream for serving (optional); 2 tablespoons olive oil; 1 tablespoon all-purpose flour (or gluten-free flour); 2 cups chicken broth (halal certified); 1 cup roasted Hatch chiles, chopped; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon lime juice (optional for added brightness); Hatch Chiles: These chiles bring a smoky, mild heat that sets this casserole apart from other enchilada dishes. They are typically available fresh in the fall, but can also be found frozen or canned throughout the year.; Chicken: Chicken provides the protein base for the casserole. Shredded chicken is tender and absorbs the flavors of the sauce beautifully.; Cheese: A combination of cheeses, like cheddar and Monterey Jack, gives the casserole that gooey, melty texture that everyone loves.; Tortillas: Corn tortillas create the traditional base layer of this casserole, giving it that authentic enchilada feel.; Sour Cream: A dollop of sour cream on top adds a cool, creamy contrast to the heat of the chiles.

Ingredients

Scale

For the Casserole:

3 cups cooked, shredded chicken (use halal chicken)
10–12 corn tortillas (use gluten-free tortillas if needed)
1 ½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
½ cup chopped onion
1 ½ cups Hatch chiles, roasted and chopped (fresh or frozen, remove seeds for a milder flavor)
1 ½ cups chicken broth (halal certified)
1 can (14 oz) diced tomatoes (no added sugar or preservatives)
1 tablespoon olive oil (or vegetable oil)
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon chili powder (adjust to taste)
½ teaspoon paprika
½ teaspoon salt (or to taste)
Fresh cilantro for garnish (optional)
½ cup sour cream for serving (optional)

For the Hatch Chile Sauce:

2 tablespoons olive oil
1 tablespoon all-purpose flour (or gluten-free flour)
2 cups chicken broth (halal certified)
1 cup roasted Hatch chiles, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lime juice (optional for added brightness)

Ingredient Highlights

Hatch Chiles: These chiles bring a smoky, mild heat that sets this casserole apart from other enchilada dishes. They are typically available fresh in the fall, but can also be found frozen or canned throughout the year.
Chicken: Chicken provides the protein base for the casserole. Shredded chicken is tender and absorbs the flavors of the sauce beautifully.
Cheese: A combination of cheeses, like cheddar and Monterey Jack, gives the casserole that gooey, melty texture that everyone loves.
Tortillas: Corn tortillas create the traditional base layer of this casserole, giving it that authentic enchilada feel.
Sour Cream: A dollop of sour cream on top adds a cool, creamy contrast to the heat of the chiles.

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Instructions

Prepare the Hatch Chile Sauce:

Heat Olive Oil: In a saucepan over medium heat, warm the olive oil. Add the flour and stir to make a roux. Cook for 1-2 minutes until the mixture turns golden brown.
Add the Broth and Chiles: Slowly whisk in the chicken broth and bring it to a simmer. Once simmering, stir in the chopped Hatch chiles, garlic powder, onion powder, and lime juice (if using). Continue to cook for 5-7 minutes, stirring occasionally. Season with salt to taste. Set aside.

Prepare the Casserole Filling:

Cook the Onion: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-5 minutes, or until softened and slightly caramelized.
Shred the Chicken: Add the shredded chicken to the skillet with the sautéed onion. Stir in cumin, garlic powder, chili powder, paprika, and salt. Mix well to evenly coat the chicken and let it heat through for about 5 minutes. Remove from heat.

Assemble the Casserole:

Preheat the Oven: Preheat your oven to 350°F (175°C).
Layer the Casserole: In a 9×13-inch baking dish, spread a thin layer of Hatch chile sauce on the bottom. Layer the corn tortillas on top, followed by half of the chicken mixture. Pour another layer of Hatch chile sauce over the chicken, then sprinkle with cheese.
Repeat the Layers: Add another layer of corn tortillas, followed by the remaining chicken mixture, Hatch chile sauce, and cheese. Finish with a generous layer of cheese on top.
Bake the Casserole: Cover the casserole with foil and bake for 35-40 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Let It Rest:

Cool and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before slicing. This helps the layers set and makes it easier to cut.
Serve and Enjoy: Garnish with fresh cilantro, a dollop of sour cream, or your favorite hot sauce. Serve warm and enjoy!

Prep Time: 20minutes
Cook Time: 55minutes

Nutrition

Serving Size: 8
Calories: 400
Fat: 18g
Carbohydrates: 30g
Protein: 28g