Why You’ll Love Hatch Chile Enchilada Casserole Recipe

I enjoy this recipe because it’s bold, cozy, and layered with flavor. I like that it has the feel of classic enchiladas without the extra work of rolling each one. The homemade Hatch chile sauce makes it special, and the balance of chicken, cheese, and chiles keeps every bite comforting and delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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)

Directions

I start by making the Hatch chile sauce. I heat the olive oil in a saucepan over medium heat, stir in the flour, and cook it for 1 to 2 minutes until lightly golden. I slowly whisk in the chicken broth and bring it to a gentle simmer. I add the chopped Hatch chiles, garlic powder, onion powder, and lime juice if I’m using it, then let the sauce cook for 5 to 7 minutes until slightly thickened. I season it with salt and set it aside.

For the filling, I heat olive oil in a large skillet and sauté the chopped onion until softened and lightly caramelized. I add the shredded chicken, cumin, garlic powder, chili powder, paprika, and salt. I stir everything together and let it heat through, then remove it from the heat.

I preheat the oven to 350°F (175°C). In a 9×13-inch baking dish, I spread a thin layer of Hatch chile sauce on the bottom. I layer corn tortillas over the sauce, followed by half of the chicken mixture, more sauce, and a sprinkle of cheese. I repeat the layers, finishing with a generous layer of cheese on top.

I cover the dish with foil and bake it for 35 to 40 minutes. I remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbly. I let the casserole rest for about 5 to 10 minutes before slicing and serving.

Servings and Timing

I make this casserole to serve about 6 to 8 people. The prep time takes me around 20 minutes, the cook time is about 55 minutes, and the total time comes to approximately 1 hour and 15 minutes.

Variations

I sometimes add black beans or corn to the chicken mixture for extra texture. When I want it spicier, I leave the seeds in the Hatch chiles or add a pinch of cayenne. I also like using a blend of cheeses for more depth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it in the oven covered with foil so it stays moist, or I reheat individual portions in the microwave.

FAQs

Can I make this casserole ahead of time?

I assemble it ahead and bake it just before serving.

Are Hatch chiles very spicy?

I find them mildly spicy, and removing the seeds keeps them even milder.

Can I freeze this casserole?

I freeze it tightly wrapped and thaw it overnight before reheating.

What cheese works best?

I like cheddar and Monterey Jack, but a Mexican blend works well too.

Can I use rotisserie chicken?

I use it often to save time.

Do I need to make the sauce from scratch?

I prefer homemade, but a green chile sauce works in a pinch.

How do I keep the tortillas from drying out?

I make sure each layer is well covered with sauce.

Can I make this gluten-free?

I use gluten-free tortillas and flour for the sauce.

What should I serve with this?

I like serving it with a simple salad or rice.

Does it need to rest before cutting?

I let it rest so the layers set and slice cleanly.

Conclusion

I find this Hatch chile enchilada casserole to be a comforting, flavor-packed dish that’s perfect for family dinners or gatherings. With smoky chiles, tender chicken, and melty cheese layered throughout, it’s a recipe I love making whenever I want something warm, satisfying, and full of character.