Name: Hatch Chile Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southwestern American
Ingredients: 1 cup roasted Hatch green chiles, diced (mild; peeled if fresh roasted); 2 cups cooked chicken, chopped; 10 oz Siete Cashew Queso Spicy Blanco; 2 cloves garlic, minced; 1/2 cup salsa verde; 1/2 tsp kosher salt; 1/4 tsp black pepper; 5 Siete cassava tortillas, halved and cut into 1 inch strips; 1 tbsp extra virgin olive oil; cilantro, for garnish

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Introduction

This Hatch Chile Enchilada Casserole is a comforting and flavorful dish featuring roasted green chiles, tender chicken, and creamy cashew queso. It’s a delicious, easy-to-make casserole perfect for a weeknight dinner or casual gathering.

A rectangular clay baking dish filled with a baked layered dish that has pale golden baked cheese or sauce on top, with scattered fresh bright green cilantro leaves adding contrast. The layers inside show soft white tortilla strips mixed with green roasted peppers and a creamy, lightly browned sauce with some charred edges around the dish. A silver spoon is placed inside the dish on the right side. The dish sits on a white marbled surface with a folded blue and white striped cloth underneath and lime wedges nearby photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup roasted hatch green chiles, diced (mild recommended; canned or fresh—if fresh roasted, peel the skin)
2 cups cooked chicken, chopped
10 oz Siete Cashew Queso Spicy Blanco
2 cloves garlic, minced
1/2 cup salsa verde
5 Siete cassava tortillas, halved and cut into 1-inch strips
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp extra virgin olive oil
Cilantro, for garnish

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit.
Step 2: In a large bowl, combine the hatch green chiles, chopped chicken, cashew queso, minced garlic, salsa verde, tortilla strips, kosher salt, and black pepper. Stir gently until just combined.
Step 3: Lightly spray a loaf pan or a small baking dish (about 7×6 inches) with non-stick cooking spray. Spread the casserole mixture evenly across the dish.
Step 4: Drizzle the extra virgin olive oil over the top of the casserole.
Step 5: Bake in the preheated oven for 25 minutes. Once done, remove the casserole from the oven and let it cool for 5 minutes.
Step 6: Garnish with fresh cilantro and an optional drizzle of salsa verde before serving. Enjoy!

Tips & Variations

For a spicier kick, use medium or hot hatch chiles or add extra salsa verde.
Substitute cooked turkey or shredded pork for chicken if you prefer.
If you can’t find Siete cashew queso, feel free to use your favorite dairy or plant-based queso alternative.
Use corn tortillas if cassava tortillas aren’t available—just make sure to remove excess moisture before mixing.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350 degrees Fahrenheit for about 15 minutes or until heated through. You can also microwave individual portions until hot.

How to Serve

A deep white baking dish holds a thick, layered casserole with visible soft, off-white strips of tortillas and chunks of white chicken. The casserole is covered with a creamy green sauce and garnished with fresh green cilantro leaves scattered on top. The edges of the tortillas are slightly browned and crispy, adding texture. A silver spoon rests inside the dish, partially digging into the casserole, hinting at a creamy and hearty inside. The dish sits on a blue and white striped cloth over a white marbled surface, with halves of bright green limes nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the mixture in advance and refrigerate it for a few hours before baking. Just bring it to room temperature before putting it in the oven to ensure even cooking.

Are fresh hatch chiles necessary for this recipe?

Fresh roasted hatch chiles add a unique flavor, but canned hatch chiles work well too. Just be sure to peel fresh chiles after roasting to avoid bitterness and improve texture.