Imagine a bubbling casserole full of melted cheese and vibrant green Hatch chile sauce – that’s what you get with this easy Hatch Green Chile Chicken Enchilada Casserole recipe.
Inspired by Southwestern comfort food traditions, this hearty dish combines shredded chicken, corn tortillas, and creamy green chile sauce in one baking dish. It’s perfect for busy weeknights: just layer, bake, and enjoy a saucy, cheesy dinner that the whole family will love.
Fun fact: Hatch, New Mexico, is known as the “world’s chile capital,” so we’re using the bold flavors of real Hatch green chiles here. This casserole is a one-dish wonder that’s as satisfying as your favorite classic – “so simple, so fast, so delicious,”.
Why You’ll Love This Recipe
Effortless weeknight dinner
You don’t need to pre-cook or over-prepare anything. This casserole is “brilliantly easy” because you can assemble it with leftover or store-bought rotisserie chicken. Simply toss shredded chicken in some spices, then layer it with sauce and tortillas. Dinner is on its way in just minutes.
Bold southwestern flavor
Hatch green chiles bring their signature roasted, slightly smoky heat. In fact, The Fresh Chile Company celebrates these Hatch peppers as packing “bold flavors” and the perfect balance of medium heat. Combined with enchilada sauce, sour cream, and cheese, they give this casserole a genuine New Mexican chile taste.
Cozy comfort food
Warm, saucy, and cheesy, this enchilada casserole feels like a hug from the inside. It’s the kind of “saucy, cheesy casserole” that no one can resist. Kids and adults alike love digging into its melty layers, and picky eaters often ask for seconds.
Tip: If you have “four picky kids,” you can ease them in by keeping one layer extra cheesy or mild.
Versatile & customizable
The recipe is endlessly adaptable. You can swap in red enchilada sauce or flour tortillas for a twist, or mix in beans or veggies for more nutrition. Also, you may swap ground beef and pepper jack cheese into the mix. Indeed, the ideas are “as many as you dare to make!”.
Freezer- and leftovers-friendly
This casserole is great as leftovers. You can assemble it a few hours early and refrigerate it, or tightly wrap and freeze the unbaked casserole for up to 2–3 months. When reheating, just pop it back in the oven (covered), and it tastes almost as good as fresh. The flavors deepen overnight, making leftovers even more flavorful.
What You’ll Need:
- 2–3 cups cooked, shredded chicken (about 1–1.5 lbs). For convenience, consider using leftover roasted chicken or store-bought rotisserie chicken.
- 1 (15 oz) jar Hatch green chile enchilada sauce. We love The Fresh Chile Company’s Hatch Enchilada Sauce (medium heat). It’s made from fresh-roasted Hatch chiles and pairs perfectly with this dish.
- ½ cup sour cream. Makes the sauce creamy and tangy. For dairy-free, use plain non-dairy yogurt.
- 3 cups shredded cheese. Monterey Jack and sharp cheddar work great. Monterey Jack is classic for Mexican-style dishes, but you may use your favorite melty cheese or even pepper jack for an extra kick.
- 8–12 corn tortillas, cut in half. Use about 2 tortillas per layer; overlap them to cover the dish. Corn tortillas keep it gluten-free and give authentic flavor. You can also use flour tortillas if needed (see FAQs).
- 1 cup chopped onion (optional). Finely diced onion sautéed briefly can boost flavor, or use a couple of cloves of roasted garlic for a mellow garlic touch.
- 2 tbsp Hatch Chile powder or flakes. (Optional.) Sprinkle into the chicken mix or layer to amp up the Chile heat. You could use regular chili powder, but Hatch powder has a sweeter, more herbal Chile flavor.
- ½ tsp cayenne pepper. Just a pinch for warmth – adjust to your taste.
- Salt and black pepper, to taste. Season the chicken mixture well.
- Cooking spray or a little oil. To grease the baking dish.
- Garnishes (optional). Chopped fresh cilantro or green onions, diced tomatoes, sliced black olives, or a squeeze of lime. Sour cream and salsa roja on top are also delicious.
How to Make It: Step-by-Step Instructions
1) Preheat oven.
Set your oven to 350°F. Then, grease a 9×13-inch casserole dish lightly. A large baking dish ensures even layers and easy serving.
2) Season the chicken.
Mix the chicken, a pinch of salt, black pepper, chili powder (or Hatch Chile powder), and a drizzle of olive oil in a large bowl. Toss well so the flavors coat the chicken. This “chicken mixture” will get layered in the casserole.
3) Mix the sauce (optional).
For an extra-creamy sauce, stir the sour cream into the enchilada sauce in a small bowl. You can also spread them separately – either way works. We usually mix them together into one green Chile sauce with a velvety texture.
4) Layer in the baking dish.
- Evenly coat the bottom of the casserole dish with a thin layer of sauce (about ⅓ of it). This prevents sticking.
- Arrange a single layer of tortilla halves over the sauce (they can overlap to cover).
- Sprinkle about half of the shredded chicken evenly on top of the tortillas.
- Cover the chicken with about ½ cup of shredded cheese.
- Repeat: Pour another ⅓ of the sauce over the cheese, add a layer of tortillas, then the remaining chicken, then more cheese.
5) Top it off.
Spread the remaining sauce, then sprinkle with the remaining cheese.
Tip: Leave a little sauce to pour on just before baking if you like an extra saucy finish, or save some to drizzle on leftovers.
6) Bake.
Cover the dish loosely with foil and bake for about 20–25 minutes (longer if using cold ingredients), until it’s heated through and bubbling. Then remove the foil and bake it until the cheese is fully melted and golden in spots. This additional time gives a nice bubbly finish.
7) Rest and garnish.
Let the casserole rest 5–10 minutes after baking so it sets for easier slicing. Top with garnishes like chopped green onions, diced tomato, or cilantro. Serve warm.
Tips for Success
- Use hot (pre-cooked) chicken. This saves time and ensures the chicken is moist.
- Warm the tortillas. If your corn tortillas crack easily, warm them slightly in a dry skillet or microwave under a damp towel. This makes them pliable for layering. You may also brush them lightly with oil so they bake up a bit crispy on the edges.
- Don’t skimp on sauce. Keep extra sauce (or chicken broth) on hand. If you feel the casserole drying out in the oven, simply pour more sauce or broth on top and re-cover. This keeps every bite saucy.
- Rest before cutting. Allowing the casserole to cool for 5–10 minutes makes slicing neater. Otherwise, the molten cheese can run when you cut it.
- Season generously. The combination of Hatch chiles, chili powder, and salt is what makes this dish pop. Taste your seasoned chicken before baking and adjust the spices as needed. Add a pinch of cayenne or chopped fresh jalapeño to the chicken if you like heat.
Storage & Reheating
- Refrigerate leftovers. Cover any unused casserole and refrigerate within 2 hours. Properly stored, leftovers stay good for 3–4 days. (Reheating instructions below.)
- Freeze for later. This recipe freezes beautifully. Freeze the unbaked casserole for 2–3 months. Thaw in the fridge overnight before baking. You may need to add a few extra minutes to the bake time when cooking from thawed.
- Reheat gently. For the best texture, reheat in the oven. Preheat to 350°F, transfer a portion to an oven-safe dish. Make sure to cover with foil to keep it moist. Heat for about 15–20 minutes (longer if it was frozen), until warmed through. Remove the foil and bake for a few more minutes to revive the crispy edges.
Other methods:
For quick reheats, slices can be microwaved (with a damp paper towel over top) or warmed in an air fryer/toaster oven. However, oven reheating usually yields the creamiest results. Reheating in an oven with foil is the most effective way to reheat enchiladas and prevents them from drying out.
Easy Variations
- Red enchilada twist. Swap half (or all) of the green sauce for Hatch Red Chile Enchilada Sauce for a pink-hued casserole. Or use a 50/50 mix of green and red for Christmas Casserole.
- Flour tortillas. If corn tortillas aren’t your style, feel free to use flour tortillas. They make the casserole softer and pillowy. Just layer them the same way.
- Add beans or veggies. Stir in a can of drained pinto beans or black beans with the chicken for extra fiber and protein. Diced zucchini, bell peppers, or corn kernels can also be layered with the chicken. Veggies make it a great way to sneak in produce for picky eaters.
- Spice it up (or down). For more heat, add chopped Hatch jalapeño or a pinch of cayenne to the chicken mix. For mild flavor, use mild enchilada sauce and just a little Hatch Chile powder. You may serve hot sauce on the side for those who want an extra kick.
- Garnish ideas. Top each slice with dollops of sour cream, guacamole, fresh cilantro, green onions, or diced tomato. Even crumbled tortilla chips or sliced black olives make great toppings. These add color and fresh flavor to the rich casserole.
Product Spotlight: The Fresh Chile Company
Roasted Hatch Green Chile Sauce
Our Roasted Hatch Green Chile Sauce is ready-to-use salsa made from freshly picked Hatch chiles that are flame-roasted and puréed. It’s great for stirring into soups, topping enchiladas, or as a layer in this casserole.
Hatch Chile Enchilada Sauce
Fresh Chile Co. offers a medium Hatch Chile Enchilada Sauce made from flame-roasted Hatch red peppers. It’s a “one-of-a-kind” enchilada sauce that pairs perfectly with baked dishes. We use it for an authentic hit of New Mexico flavor.
Hatch Chile Powder & Spice
For extra seasoning, try The Fresh Chile Co.’s Hatch Green Chile Powder or our Hatch Green Chile Spice blend. The powder is “the ideal all Green Chile seasoning” because it’s just pure ground Hatch chiles. The Green Chile Spice mix adds a Southwestern herb and chile kick (featuring lime and cumin). Either one can season the chicken or be sprinkled on top.
FAQs
Q: Can I make this casserole recipe in advance or freeze it?
A: Yes. You can assemble the Green Chile Chicken casserole up to a day in advance and refrigerate it until baking. It also freezes very well. Just thaw it overnight and bake as directed. Leftovers (or make-ahead portions) will keep 3–4 days in the fridge.
Q: Do I have to use Hatch chiles? What about flour tortillas?
A: Hatch chiles give the most authentic flavor, but you can use any roasted green chiles. And yes, corn tortillas are traditional here, but you can absolutely swap in flour tortillas if you prefer. Just layer them the same way. Flour will make a slightly softer, more pudding-like casserole.
Q: How can I make this spicier or milder?
A: It’s easy to adjust the heat. Use a hotter grade of Hatch sauce or add extra chile powder/cayenne for spice. If you want it milder, choose a mild Hatch sauce and use less chile powder. You can also spoon out some of the membrane from jalapeños or use only mild green chiles when mincing them.
Don’t forget you can always top each serving with hot sauce or fresh jalapeños to let people add heat as they like.
Q: What should I serve with this casserole?
A: We love this with simple sides like a fresh salad, refried beans, or Spanish rice. Cornbread muffins or chips and guacamole also go great. A dollop of avocado or sour cream on the side cools the spice.
Basically, any Mexican-style sides – think corn salad, black beans, or Mexican slaw – complement it nicely.
Here’s your printable recipe card for this Quick and Easy Hatch Green Chile Chicken Enchilada Casserole:
