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  • Hatch Green Chile & Chicken Enchilada Casserole

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    Hatch Green Chile & Chicken Enchilada Casserole
    Prep: 20 min Cook: 30 min Servings: 10
    by Salad Foodie
    406 recipes
    >
    This recipe from Hatch Chile Co. is an easy layered casserole and makes a nice dish for a brunch or potluck. I tweaked the directions slightly for clarity, but otherwise the recipe is authentic.

    Ingredients

    • 2-15 oz cans Hatch Green Chile Enchilada Sauce
    • 1-15 oz can diced tomatoes
    • 3 cups cooked, diced chicken
    • 1 chopped onion
    • 1-27 oz can Hatch Whole Green Chiles
    • 8 corn or flour tortillas
    • 2 cups shredded Monterrey Jack Cheese, divided
    • Black olives and sour cream for garnish (optional)

    Directions

    1. Combine the green chile enchilada sauce, tomatoes, chicken, and onion in a large (4 quart) saucepan. Stir and heat at medium temperature until bubbly, then simmer 15 minutes.
    2. Meanwhile drain whole green chiles, saving juice for another use or discard. Slit one side of each chile open and spread flat; set aside.
    3. Preheat oven to 400 degrees F. Spoon 1/3 of simmered enchilada sauce mixture into a 9 x 13 inch casserole dish.
    4. Lay 4 tortillas flat on top of the mixture in the casserole dish (may overlap).
    5. Spoon 1/3 of enchilada sauce mixture over tortillas, spreading evenly, then place a layer of whole green chiles over the top.
    6. Next sprinkle with 1 cup of the shredded cheese and cover this layer with the remaining tortillas.
    7. Spoon remaining enchilada sauce mixture over tortillas, and top with a layer of whole green chiles..
    8. Bake at 400 degrees until bubbly (15 to 20 minutes.) Remove from oven and allow to cool a few minutes to set before serving.
    9. Top can be garnished with black olives or sour cream if desired.
    10. Yield: 8-12 servings

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