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 tender, slow-cooked shredded chicken.
Servings: 10
Calories: 661kcal
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.
Notes
Tips
- Shred your chicken while it's as hot as possible. It's easier to shred hot or warm meat than cool meat. Just be careful!
- Always wash your hands and never touch your face after handling hot peppers.
- Chiles are perfectly roasted when the skin is bubbly and blistered.
- It's important to steam the peppers for about 10 minutes to loosen the skin and make peeling easy.
- For a layered casserole like this, corn tortillas are the way to go. Flour tortillas will disintegrate.
- Spray the underside of your foil with nonstick spray to keep the cheese from sticking to it.
Nutrition
Calories: 661kcal | Carbohydrates: 42g | Protein: 47g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 159mg | Sodium: 1608mg | Potassium: 656mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1562IU | Vitamin C: 7mg | Calcium: 612mg | Iron: 3mg