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4.28 from 58 votes

Hatch Green Chile Chicken Enchilada Casserole

Prep Time35 minutes
Cook Time7 hours 15 minutes
Total Time7 hours 50 minutes
Calories:

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

  • 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.

To Assemble The Enchiladas

  • 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 ½ x 2 ¼ 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.