Description

An easy, family-friendly casserole that deconstructs classic enchiladas by skipping the rolling. It features shredded rotisserie chicken, smoky Hatch chiles, and a gooey cheese blend baked in green enchilada sauce.

Ingredients

Scale

2 cups shredded rotisserie chicken (about 300g)
12–16 large flour tortillas
2 cups green enchilada sauce (480ml)
1–2 cups chopped Hatch chile peppers (about 150g)
2 cups shredded Monterey Jack cheese (200g)
1 cup shredded sharp cheddar cheese (100g)
1/2 cup sour cream (120g)
1 medium white onion, diced (about 150g)
1/2 cup chopped fresh cilantro (about 15g)
3 cloves garlic, minced (about 1 tablespoon)
1 teaspoon cumin
Salt and black pepper to taste
1 tablespoon olive oil or vegetable oil
Optional: 1 can black beans (15oz), 1 avocado diced, 1-2 jalapeños sliced

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Heat oil in a large skillet over medium heat. Sauté diced onions for 3-4 minutes until soft and translucent.
Add minced garlic and cumin to the skillet; cook for 1 minute until fragrant. Remove from heat.
In a large mixing bowl, combine shredded chicken, sautéed onion mixture, chopped Hatch chiles, sour cream, half of the cilantro, and half of the shredded cheese. Stir to combine. Season with salt and pepper to taste.
Cut tortillas into quarters or halves. Layer a portion of tortillas on the bottom of the prepared baking dish.
Spread one-third of the chicken mixture over the tortillas, followed by a layer of cheese. Repeat this layering process two more times, ending with a final layer of tortillas.
Pour the remaining enchilada sauce evenly over the top. Ensure tortillas are soaked; add a splash of water or extra sauce if spots look dry.
Bake for 25-30 minutes until the sauce is bubbling and the cheese is melted and slightly golden. Optional: Broil for 2-3 minutes for a crispy top.
Remove from oven and let rest for 10 minutes before serving to allow layers to set.
Garnish with remaining fresh cilantro and serve with diced avocado, sour cream, or tortilla chips.

Notes

For best results, shred cheese from blocks rather than using pre-shredded cheese to ensure smooth melting. If using corn tortillas, warm them in the microwave for 10 seconds before layering to prevent cracking. The casserole can be assembled up to 24 hours in advance and refrigerated, or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 slice (approx. 1/8
Calories: 450
Sugar: 2
Sodium: 680
Fat: 22
Saturated Fat: 10
Carbohydrates: 35
Fiber: 3
Protein: 25

Keywords: Hatch chile, green enchilada casserole, rotisserie chicken, easy dinner, family favorite, Southwest cuisine, cheesy casserole, weeknight meals