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Creamy Hatch Green Chile Chicken Enchilada Casserole

creamy hatch green chile chicken enchilada casserole - featured image
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A quick and easy creamy Hatch green chile chicken enchilada casserole with a homemade white sauce, perfect for potlucks and weeknight dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup Hatch green chiles, roasted and diced (fresh or canned)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 3 cups whole milk, warmed (dairy-free milk like oat milk works too)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin (optional)
  • 8–10 corn tortillas (warmed to soften; use gluten-free if needed)
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, chopped (optional garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish and set aside.
  2. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the diced Hatch green chiles to the skillet, stirring to combine. Cook for 2-3 minutes. Remove from heat and stir in the shredded chicken. Season with salt and pepper to taste.
  4. In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and golden.
  5. Slowly pour in the warmed milk while whisking continuously to avoid lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  6. Remove the sauce from heat and stir in the shredded Monterey Jack cheese, salt, black pepper, and cumin if using. Mix until cheese is melted and sauce is smooth.
  7. Lay a thin layer of the white sauce on the bottom of the baking dish. Place 3-4 tortillas over the sauce, overlapping slightly.
  8. Spread half of the chicken and green chile mixture over the tortillas. Pour about a third of the white sauce over the filling, spreading gently.
  9. Repeat layering: tortillas, chicken filling, and sauce. Finish with a final layer of tortillas topped with remaining white sauce and sprinkle shredded cheddar cheese evenly on top.
  10. Bake uncovered for 25-30 minutes, or until cheese is bubbly and golden brown around the edges.
  11. Let the casserole rest for 10 minutes before serving.

Notes

Use warm milk to prevent lumps in the white sauce. If sauce is too thick before layering, add a splash of milk to loosen. Let casserole rest 10 minutes after baking for easier slicing. Fresh Hatch green chiles add smoky flavor; canned are good substitutes. Whisk constantly when making white sauce to avoid lumps.

Nutrition

Keywords: Hatch green chile, chicken enchilada casserole, creamy casserole, easy dinner, potluck recipe, homemade white sauce

Find it online: https://lumalunch.com/creamy-hatch-green-chile-chicken-enchilada-casserole-easy-homemade-recipe/