I took one bite of Lois Tilley’s Hatch Green Chile and Chicken Enchilada Casserole… and begged for the recipe.
I had to share this cheesy, chicken, hatch green chile wonder with you!
It’s easy and delicious!
1 – 27 oz can HATCH whole green chilies
1 – 15 oz cans HATCH green chile Enchilada sauce
1 – 15 can diced tomatoes
1 Large onion chopped
3 cups cooked chicken shredded
12 corn or flour tortillas
3 cups Monterey Jack cheese, shredded
Combine the Hatch green chile enchilada sauce, tomatoes, onion, and chicken in a large (4 quart) saucepan.
Stir and bring to a bubble over medium heat. Allow to simmer 15 minutes. Spoon 1/3 of mixture into a 9 x 13 casserole dish.
Lay 6 tortilla on top of the mixture in the casserole dish. (tortillas will over lap)
Spoon 1/3 mixture over tortillas and spread evenly. Lay a layer of the whole green chiles (which I split open to give more coverage) Sprinkle with 1 and ½ cups of the cheese.
Place a layer of the whole green chiles. (which I split open to give more coverage)
Sprinkle with 1 and ½ cups of the cheese. Cover this layer with the remaining tortillas.
Spoon remaining mixture over tortillas. Place a layer of the whole green chilies on top and sprinkle with the remaining cheese.
Bake in preheated oven 400 degrees until bubbly, about 15 to 20 minutes.
Cut into serving size pieces and top with black olives and sour cream if desired goes great with refried beans, rice, beans or corn.
I usually just serve a salad
I sometimes bake in 2 dishes as it makes a HUGE casserole. Bake one. Freeze one. Great for a crowd!
Hope you enjoy it.
This has become one of my favorite dishes!