Print

Creamy Hatch Chile Chicken Enchilada Casserole Recipe Easy Homemade White Sauce

creamy Hatch chile chicken enchilada casserole - featured image
Print Recipe

A creamy Hatch chile chicken enchilada casserole with a silky white sauce that offers a fresh twist on traditional Tex-Mex casseroles. This dish balances mild heat, creaminess, and comforting flavors perfect for family meals or casual gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for quick prep)
  • 1 cup Hatch chiles, roasted and chopped (fresh if possible, or canned as a substitute)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk (or 2% for lighter version)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 8–10 corn or flour tortillas
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, chopped (optional, for garnish)
  • Green onions, sliced (optional garnish)

Instructions

  1. Heat a tablespoon of oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes. Toss in minced garlic and cook for another 30 seconds until fragrant.
  2. Add the shredded chicken and roasted Hatch chiles to the pan. Sprinkle with cumin, salt, and pepper. Stir to combine and cook for 3-4 minutes to warm through and let the flavors mingle. Remove from heat and set aside.
  3. In a medium saucepan, melt the butter over medium heat. Once fully melted and bubbly, whisk in the flour. Stir continuously for about 2 minutes to cook off the raw flour taste; the mixture should look like a smooth paste (roux).
  4. Slowly pour in the milk while whisking vigorously to prevent lumps. Keep whisking until the sauce thickens and bubbles gently, about 5-7 minutes. It should coat the back of a spoon.
  5. Remove from heat and stir in shredded Monterey Jack cheese until melted. Then fold in the sour cream, chili powder, salt, and pepper. Taste and adjust seasoning as needed.
  6. Preheat your oven to 375°F (190°C). Lightly grease the baking dish. Place a thin layer of white sauce on the bottom.
  7. Layer 3-4 tortillas over the sauce, overlapping slightly. Spread about one-third of the chicken mixture evenly over the tortillas, then drizzle with more white sauce. Repeat layering two more times, ending with tortillas topped by the remaining white sauce.
  8. Sprinkle shredded cheddar cheese over the top layer.
  9. Bake uncovered for 25-30 minutes, until the casserole is bubbling and the cheese is golden and slightly crisp on the edges.
  10. Let it rest for 5-10 minutes before serving. Garnish with fresh cilantro and green onions if desired.

Notes

If the white sauce is too thick before assembly, whisk in a splash more milk to loosen it. Let the casserole rest 5-10 minutes after baking to set and make slicing easier. For crispier edges, broil for 2-3 minutes at the end but watch closely to prevent burning. Roasting Hatch chiles over a flame and steaming before peeling improves flavor and texture. Skipping sour cream in the sauce makes it taste flat. Use fresh roasted Hatch chiles when possible for best flavor. Substitute Anaheim or poblano peppers if Hatch chiles are unavailable.

Nutrition

Keywords: Hatch chile, chicken enchilada casserole, white sauce, creamy casserole, Tex-Mex, easy dinner, homemade sauce, comfort food

Find it online: https://platebelle.com/creamy-hatch-chile-chicken-enchilada-casserole-recipe-easy-homemade-white-sauce/