A bold, cheesy, layered casserole bursting with smoky Hatch chiles, tender chicken, and melty goodness — Southwest comfort at its best!
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 6 servings
Ingredients:
• 3 cups cooked shredded chicken
• 2 cups shredded Monterey Jack or Mexican blend cheese
• 1 cup shredded cheddar
• 1 can (4–7 oz) Hatch green chiles (mild or hot)
• 1 can (10 oz) green enchilada sauce
• 1 cup sour cream
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 12 corn tortillas
• Optional toppings: cilantro, diced tomatoes, green onions
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix shredded chicken with Hatch chiles, smoked paprika, garlic powder, cumin, salt, and half the enchilada sauce.
3. In another bowl, stir sour cream into the remaining enchilada sauce to make a creamy layer.
4. Grease a baking dish and layer 4 tortillas on the bottom.
5. Spread 1/3 of the chicken mixture over the tortillas, then add a handful of cheese.
6. Repeat layers two more times: tortillas → chicken → cheese.
7. Pour the creamy enchilada sauce mixture over the top and finish with the remaining cheese.
8. Bake 25–30 minutes until bubbly and lightly golden.
9. Let rest 5 minutes before slicing. Add cilantro, tomatoes, or green onions if desired.
Pro Tip:
Add a spoonful of hatch chile salsa or roasted corn to the filling for an extra smoky-sweet punch!
