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Hatch Green Chile Chicken Enchilada Casserole

September 2, 2018 by Great Grub, Delicious Treats

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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.

Hatch Green Chile Chicken Enchilada Casserole

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 Green Chile Chicken Enchilada Casserole

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.

Hatch Green Chile Chicken Enchilada Casserole

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.

Hatch Green Chile Chicken Enchilada Casserole

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.

Hatch Green Chile Chicken Enchilada Casserole

Try This Hatch Green Chile Enchilada Casserole Today

Hatch Green Chile Chicken Enchilada Casserole

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.

3.9 from 20 votes
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Hatch Green Chile Chicken Enchilada Casserole
Prep Time
35 mins
Cook Time
7 hrs 15 mins
Total Time
7 hrs 50 mins
 
Ingredients
  • 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
Instructions
  1. Spray a 6 quart crock pot with a non stick spray. 

  2. 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. 

  3. 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.

To Assemble The Enchiladas
  1. Preheat oven to 350°. 
  2. 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).

  3. 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. 

  4. Add a layer of tortillas to the bottom of dish which will overlay on each other.

  5. Spoon about 4 -5 heaping tablespoons of sour cream onto the tortillas and spread out covering as much of the tortillas as possible. 

  6. Add a layer of shredded chicken, cheese, olives and then repeat the layering again ending with a layer of tortillas, cheese and black olives. 

  7. Cover with foil and bake for 60 minutes, remove foil and place back in the oven for an additional 15 minutes. 

  8. Remove from oven and serve with beans and rice.

  9. *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.

Have Pinterest?

Here are a few pics that are the perfect size for pinning to Pinterest.

Hatch Green Chile Chicken Enchilada CasseroleHatch Green Chile Chicken Enchilada Casserole

Enjoy, Terri

Copyright © Great Grub, Delicious Treats. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.

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Filed Under: All Recipes, Chicken, Main Meals, Mexican Food Tagged With: Casserole, Chicken, Dinner Recipes, Enchiladas, Grean Chile Enchilada Casserole, Green Chile Enchiladas, Hatch Chile Enchiladas, Hatch Enchiladas, Sour Cream Green Chile Enchiladas

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Reader Interactions

Comments

  1. Penny Cook

    September 20, 2018 at 11:35 pm

    You may want to suggest wearing gloves when you pill the Chile’s. If the Chile’s are hot they can burn your skin. The other thing is the seeds are hot. When you clean the Chile’s wash the seeds out of the Chile’s. Enjoy

    • Great Grub, Delicious Treats

      September 23, 2018 at 3:09 pm

      Great idea and tips Penny! Thanks for sharing! :)

  2. Patty

    September 9, 2018 at 7:38 pm

    I was wondering if this recipe can be prepared a day ahead, then take it out of the refrigerator for awhile before baking it?

    • Great Grub, Delicious Treats

      September 9, 2018 at 7:41 pm

      Hi Patty, yes it sure can. I hope you enjoy this recipe! :)

  3. Ann

    September 5, 2018 at 2:25 pm

    What temp do you bake at?

    • Great Grub, Delicious Treats

      September 5, 2018 at 9:37 pm

      Hi Ann, thank you for catching that. 350° is the temperature. :)

  4. Laura Strnad

    September 3, 2018 at 11:00 am

    Can I just use canned green chilies or canned green chilies and tomatoes instead? I am not a fan of hot or spicy food and cannot eat hot peppers.

    • Great Grub, Delicious Treats

      September 3, 2018 at 3:01 pm

      Yes Laura, you sure can. I hope you enjoy the recipe as much as we do. :)

  5. Tami

    September 3, 2018 at 6:52 am

    Can flour tortillas be used instead of corn?

    • Great Grub, Delicious Treats

      September 3, 2018 at 9:06 am

      Hi Tami, yes you sure can use flour. We hope you enjoy this recipe. :)

  6. Doris Kochergen

    September 2, 2018 at 9:56 pm

    Love to receive your recipes

    • Great Grub, Delicious Treats

      September 3, 2018 at 9:07 am

      Thank you Doris! I’m so glad you love them. :)

Trackbacks

  1. Weekly Rays of Sunshine # 289 | Recipes and Ramblings with the Tumbleweed Contessa says:
    September 10, 2018 at 1:07 am

    […] Great Grub, Delicious Treats:  Hatch Green Chile Chicken Enchilada Casserole […]

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :)

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