Hatch Green Chile Chicken Enchilada Casserole
This Hatch Green Chile Chicken Enchilada Casserole is full of delicious hatch chile flavor, loaded with cheese, sour cream and shredded chicken that has first been cooked in the crock pot.
Sour Cream Green Chile Chicken Enchiladas
Hatch green chile chicken enchilada casserole tastes delicious and has that wonderful smoky flavor that hatch chiles are known for. If you love hatch chiles, you are going to love this recipe. If these delicious chiles are not available where you live, you can use Anaheim peppers instead.
Hatch Chile Chicken Enchiladas
The first of August through the end of September is hatch chile season and these fresh, authentic chiles can be found only for a short time in the local grocery stores. Since moving to Texas at the beginning of the year, we were anxiously awaiting hatch chile season especially knowing all of the different type of recipes that can be made with these delicious chiles.
Chicken Enchiladas Using Hatch Chiles
Start out by making the chicken in a 6 quart crock pot. Once the chicken has cooked, shred and continue cooking for another half over or so. Next, spray a large baking dish with a non stick spray and pour about a cup of enchilada sauce into the bottom of the baking dish.
In a medium saucepan, pour the remaining green enchilada sauce into the pan. Turn on medium and once heated, dip each corn tortilla into the sauce. Add a layer of tortillas to the bottom of baking dish which will overlay on each other. Spoon about 4 -5 heaping tablespoons of sour cream onto the tortillas and spread out covering as much of the tortillas as possible. Add a layer of shredded chicken, cheese, olives and then repeat the layering again ending with a layer of tortillas, cheese and black olives. Cover with foil and bake for 60 minutes then remove the foil and place back in the oven for an additional 15 minutes. Serve this hatch green chile chicken enchilada casserolewith beans and rice.
How To Roast Hatch Chiles
One way to roast hatch chiles is to place them on a foil lined baking sheet and place in a 500° oven on the top shelf. Roast for about 7-8 minutes on each side. Carefully remove each chile from the baking sheet with tongs and place in a large baggie. Seal and let steam for about 10 minutes. Remove one at a time and peel the skin from each chile. Cut off the stems and remove the seeds. Chop, and then add to the crock pot on top of the chicken. You may want to wear gloves when peeling the chiles if the chiles are hot. The chiles will burn your skin when handling so if you bought the hot Hatch chiles, make sure to wear gloves. Even the seeds are hot.
Try This Hatch Green Chile Enchilada Casserole Today
Here are a few more delicious enchilada recipes you can find on the blog: Shredded Beef Enchiladas, Leftover Mexican Style Crock Pot Chuck Roast Enchiladas, Green Chile Pork Enchiladas, Beef Enchiladas, Black Bean Potato Green Chile Enchiladas, plus many more Mexican recipes.
- 5 chicken breasts, boneless, skinless
- 1 lg onion, chopped
- 3 cloves garlic, minced
- 6 large New Mexico Hatch chiles, roasted, seeded, peeled, chopped
- 10 oz can green chile enchilada sauce
- 1 tsp cumin
- 1 tsp pepper
- 28 oz can green chile enchilada sauce
- 16 oz sour cream
- 6 cups Monterey Jack cheese, grated
- 2 3.8 oz cans black olives, sliced
- 24+ corn tortillas
Spray a 6 quart crock pot with a non stick spray.
Add onions, garlic, chicken breasts, *roasted Hatch chiles to crock pot and pour a 15 oz can of green enchilada sauce over chicken, sprinkle with cumin and pepper.
Cover and cook on high for 5-6 hours. Once done, shred chicken and leave in crock pot until ready to assemble the enchiladas, then scoop out shredded chicken with a slotted spoon to remove the excess liquid when adding to baking dish.
Preheat oven to 350°.
Spray a large baking dish with a non stick spray and pour about a cup of enchilada sauce into the bottom (I used a 14 x 11 1/2 x 2 1/4 baking dish).
In a medium saucepan, pour the 28 oz can of green enchilada sauce into the pan. Turn on medium and once heated, dip each corn tortilla into the sauce.
Add a layer of tortillas to the bottom of dish which will overlay on each other.
Spoon about 4 -5 heaping tablespoons of sour cream onto the tortillas and spread out covering as much of the tortillas as possible.
Add a layer of shredded chicken, cheese, olives and then repeat the layering again ending with a layer of tortillas, cheese and black olives.
Cover with foil and bake for 60 minutes, remove foil and place back in the oven for an additional 15 minutes.
Remove from oven and serve with beans and rice.
*How to roast chiles: Place chiles on a foil lined baking sheet. Place in 500° oven on the top shelf and roast for about 7-8 minutes on each side. Carefully remove from baking sheet and place in a large baggie. Seal and let steam for about 10 minutes. Remove one at a time and peel the skin from each chile. Cut off stem and remove seeds. Chop, add to crock pot on top of chicken.
Here are a few pics that are the perfect size for pinning to Pinterest.
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