Hatch Green Chile Enchilada Casserole Recipe

Hatch Chile Enchilada Bake

Servings: 4 people

Ingredients

• 1 cup roasted hatch green chiles, diced (mild or hot, canned or fresh — if using fresh roasted chiles, peel the skin before dicing)
• 2 cups cooked chicken, chopped
• 10 oz cashew queso (spicy blanco style works well)
• 2 cloves garlic, minced
• 1/2 cup salsa verde
• 5 cassava flour 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

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine the diced hatch chiles, chopped chicken, cashew queso, minced garlic, salsa verde, tortilla strips, salt, and pepper. Stir gently until the ingredients are evenly distributed — resist overmixing so the tortillas keep some texture.
3. Spray or lightly grease a small baking dish or loaf pan (a 7×6-inch dish works well). Spoon the mixture into the dish and spread it into an even layer.
4. Drizzle the top with the olive oil to help the edges brown slightly during baking.
5. Bake in the preheated oven for about 25 minutes, until the casserole is heated through and the top shows a bit of color. Remove from the oven and let rest for 5 minutes.
6. Garnish with chopped cilantro and an extra drizzle of salsa verde if desired. Serve warm.

Notes & Tips

This casserole is flexible — swap cooked shredded pork or roasted vegetables for the chicken, or use a milder queso if you prefer less heat. If you don’t have cassava tortillas, other grain-free tortillas or lightly toasted corn tortillas may be used, though texture will vary. For a cheesier top, a sprinkle of dairy-free shredded cheese can be added before baking.

When roasting fresh hatch chiles, char them over an open flame or under a broiler until blistered on all sides, then place them in a covered bowl or sealed bag to steam for 10 minutes; the skins will peel away more easily. After peeling, remove seeds if you want to reduce the heat.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot. The casserole can be frozen for longer storage; thaw overnight in the refrigerator before reheating.

Serving Suggestions

This Hatch Chile Enchilada Bake pairs nicely with a simple green salad, pickled onions, or avocado slices. Serve with lime wedges for a bright finish. It also works well as a filling for tacos or as a topping for grain bowls when you want to stretch the meal across several servings.