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Creamy Hatch Green Chile Chicken Enchilada Casserole Recipe Easy Homemade Tomatillo Sauce

Hatch green chile chicken enchilada casserole - featured image
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A creamy and spicy Hatch green chile chicken enchilada casserole featuring a tangy homemade tomatillo sauce, perfect for a comforting Southwestern meal.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie or homemade)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro (optional)
  • 4–5 fresh Hatch green chiles, roasted, peeled, and chopped (can substitute with canned if needed)
  • 4 oz cream cheese, softened
  • 1 cup sour cream (or Greek yogurt for tangier flavor)
  • 1/2 cup chicken broth
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 6–7 medium tomatillos, husked and rinsed
  • 1 jalapeño, seeded for less heat
  • 1 small white onion, quartered
  • 2 cloves garlic
  • 1/4 cup fresh cilantro leaves
  • Juice of 1 lime
  • Salt to taste
  • 8–10 corn tortillas (soft, not fried)
  • Butter or oil for warming tortillas
  • Extra shredded cheese for topping

Instructions

  1. Preheat your broiler or use a hot skillet. Place the whole Hatch green chiles on a baking sheet and roast, turning occasionally, until skins are blackened and blistered (about 7-10 minutes). Do the same with the tomatillos, jalapeño, and onion. Once roasted, place the chiles in a sealed bowl or plastic bag to steam for 10 minutes. Peel off skins and remove seeds from chiles.
  2. In a blender or food processor, combine roasted tomatillos, jalapeño, onion, garlic, cilantro, lime juice, and salt. Blend until smooth but still fresh and slightly chunky. Taste and adjust salt or lime as needed. Set aside.
  3. In a medium saucepan over low heat, melt the cream cheese with chicken broth, stirring until smooth. Stir in sour cream, chopped Hatch green chiles, cumin, salt, and pepper. Keep warm on low, stirring occasionally. Add more broth if sauce is too thick.
  4. In a skillet, sauté diced onions and garlic in a bit of oil until translucent. Add shredded chicken and chopped cilantro, mixing well. Remove from heat.
  5. Lightly butter a skillet and warm each corn tortilla until pliable but not crispy.
  6. Preheat oven to 375°F (190°C). In your baking dish, spread a thin layer of tomatillo sauce. Layer tortillas to cover the base, spoon half the chicken filling over, drizzle half the creamy Hatch chile sauce, and sprinkle a mix of cheddar and Monterey Jack cheese. Repeat layers once more, finishing with a generous cheese topping and a drizzle of tomatillo sauce.
  7. Place casserole in the oven and bake for 20-25 minutes until bubbly and cheese is golden brown. Let rest 5-10 minutes before serving.

Notes

Roast Hatch chiles until skins are blistered for best flavor. Let chiles steam in a sealed bag after roasting to ease peeling. Do not over-blend tomatillo sauce to keep texture. Keep warmed tortillas covered to stay soft. Let casserole rest after baking to set layers. Sauce can be thinned with broth if too thick. Roast chiles and tomatillos ahead to save time. Substitute ingredients for vegetarian, dairy-free, or low-carb versions as desired.

Nutrition

Keywords: Hatch green chile, chicken enchilada casserole, tomatillo sauce, creamy, Southwestern, easy dinner, comfort food

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