Hatch Green Chili Enchilada Casserole

By Kerry Weisser | August 15, 2017 |

As summer winds down and you find yourself a bit stressed about getting back into the routine of school schedules, regular commitments starting up again or just a busier life ahead…this is a great recipe to have on hand. It is easy and nutritious. You can make it ahead of time and bake it later. It serves a large family and is great for parties. I made this a few weeks ago when we had a crowd of people stay for dinner after Garrett’s first birthday. If you can’t find Hatch Green Chili Salsa you can use salsa verde.

10-12 medium sized flour tortillas (I used the homemade style ones from Trader Joe’s)
4 large chicken breast cooked and chopped into chunks (cook in 2 cups chicken broth for 4-6 hours in crockpot)
2 Tablespoons olive oil
1-2 cups yellow onions chopped fine
3 garlic cloves minced
1 Tablespoon cumin
2 cups greek plain yogurt
2 bottles Hatch Green Chili Salsa (Trader Joe’s brand)
2-3 cups Colby Jack cheese grated (you can use Monterey Jack cheese and Cheddar mixed)

Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

This is a delicious tortilla casserole that stays moist and gives you an extra amount of protein by adding greek yogurt in the sauce.

Author: Kerry

Recipe type: Casserole

Cuisine: Mexican

Serves: 12

Ingredients

10-12 medium sized flour tortillas (I used the homemade style ones from Trader Joe's)
4 large chicken breast cooked and chopped into chunks (cook in 2 cups chicken broth for 4-6 hours in crockpot)
2 Tablespoons olive oil
1-2 cups yellow onions chopped fine
3 garlic cloves minced
1 Tablespoon cumin
2 cups greek plain yogurt
2 bottles Hatch Green Chili Salsa (Trader Joe's brand)
2-3 cups Colby Jack cheese grated (you can use Monterey Jack cheese and Cheddar mixed)

Instructions

Cook the chicken in the crock pot or bake in 350 degree oven until tender and cooked through. Chop chicken into chunks and set aside.
Saute onions and garlic in olive oil. Add cumin and stir until soft.
Pour vegetables into large bowl and combine with greek yogurt and Hatch Green chili salsa and mix well.
In a large 9x13 pan or deep lasagna pan/casserole dish pour ½ cup of the green chili-yogurt-vegetable mixture and spread to cover bottom of pan.
Dip 4 or 5 tortillas into the green chili-yogurt mixture and lay on bottom of pan.
Cover with a layer of chicken (using half of the chicken) and pour ⅓ of the remaining sauce over chicken and then sprinkle one third of the grated cheese on top.
Repeat by dipping 4-5 more tortillas into sauce.
Layer tortillas on top of cheese, then the rest of the chicken, ⅓ of the remaining sauce and half of the remaining cheese.
Repeat the dipping of the remaining tortillas and layer on top of the cheese.
Spread the remaining sauce over the casserole and sprinkle the rest of the cheese on top.
Bake in a 350 degree oven and bake for 45 minutes or until bubbly and all the cheese is melted. Serve with a big green salad, chips, guacamole and salsa.

Cook the chicken in the crock pot or bake in 350 degree oven until tender and cooked through. Chop chicken into chunks and set aside. Saute onions and garlic in olive oil. Add cumin and stir until soft. Pour vegetables into large bowl and combine with greek yogurt and Hatch Green chili salsa and mix well. In a large 9×13 pan or deep lasagna pan/casserole dish pour ½ cup of the green chili-yogurt-vegetable mixture and spread to cover bottom of pan. Dip 4 or 5 tortillas into the green chili-yogurt mixture and lay on bottom of pan. Cover with a layer of chicken (using half of the chicken) and pour ⅓ of the remaining sauce over chicken and then sprinkle one third of the grated cheese on top. Repeat by dipping 4-5 more tortillas into sauce. Layer tortillas on top of cheese, then the rest of the chicken, ⅓ of the remaining sauce and half of the remaining cheese. Repeat the dipping of the remaining tortillas and layer on top of the cheese. spread the remaining sauce over the casserole and sprinkle the rest of the cheese on top. Bake in a 350 degree oven and bake for 45 minutes or until bubbly and all the cheese is melted. Serve with a big green salad, chips, guacamole and salsa.