3 cups cooked shredded halal chicken

10–12 corn tortillas (gluten-free if needed)

1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

1/2 cup onion, chopped

1 1/2 cups roasted Hatch chiles, chopped

1 1/2 cups halal chicken broth

1 can (14 oz) diced tomatoes

1 tbsp olive oil

1 tsp ground cumin

1 tsp garlic powder

1 tsp chili powder

1/2 tsp paprika

1/2 tsp salt

Fresh cilantro, optional

1/2 cup sour cream, optional for serving

2 tbsp olive oil (for sauce)

1 tbsp all-purpose flour or gluten-free flour

2 cups halal chicken broth (for sauce)

1 cup roasted Hatch chiles, chopped (for sauce)

1 tsp garlic powder (for sauce)

1 tsp onion powder (for sauce)

1 tsp lime juice, optional

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Heat 2 tbsp olive oil in a saucepan over medium heat. Stir in flour and cook 1–2 minutes until lightly golden.
Slowly whisk in 2 cups chicken broth and bring to a gentle simmer.
Add chopped Hatch chiles, garlic powder, onion powder, and lime juice. Simmer 5–7 minutes until slightly thickened. Season with salt and set aside.
In a skillet, heat 1 tbsp olive oil and sauté chopped onion until soft.
Add shredded chicken, cumin, garlic powder, chili powder, paprika, and salt. Stir until heated through.
Preheat oven to 350°F (175°C).
Spread a thin layer of Hatch chile sauce in a 9×13-inch baking dish.
Add a layer of tortillas, followed by half the chicken mixture, more sauce, and some cheese.
Repeat layers and finish with a generous layer of cheese.
Cover with foil and bake for 35–40 minutes.
Uncover and bake another 10–15 minutes until cheese is melted and bubbly.
Rest 5–10 minutes before slicing. Garnish with cilantro and serve.

Remove chile seeds for a milder flavor.

Use rotisserie chicken to save time.

Let casserole rest before slicing for cleaner layers.

Can be assembled ahead and baked later.

Use gluten-free flour and tortillas if needed.