Stacked Hatch-Chicken Enchilada Casserole

Recreate our famous stacked hatch-chicken enchilada casserole with our step by step recipe below!

Serves 6 people

¼ cup canola oil

12 corn tortillas

Chicken Filling, hot (recipe below)

1 cup shredded jack cheese

1½ cups Hatch Chile Pozole (see recipe in archive)

1½ cups Three Red Chile sauce (see recipe in archive)

Pico de Gallo (see recipe in archive)

Instructions

  1. In a pan heat the oil and dip each tortilla for 5 seconds, set aside and cover.
  2. Spray a 12×9 inch baking pan with non-stick spray and arrange 4 tortillas on the bottom of the pan.
  3. Distribute the Chicken Filling on the top of the tortillas.
  4. Then add another layer of tortillas, followed by cheese and another layer of tortillas.
  5. Ladle Hatch Chile Pozole on one half and Three Red Chile Sauce on the other.
  6. Cook in the oven until cheese melts.
  7. Remove from oven and garnish with pico de gallo before serving.

Chicken Filling

2 TB. vegetable oil

8 oz. boneless, skinless chicken breast

½ tsp. cumin

¼ cup chicken stock

¼ cup yellow onion, chopped fine

1 TB. garlic, minced

1 (10 oz. can) crushed tomatoes

1 tsp. salt

2 TB. cilantro, chopped rough

Instructions

  1. Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin before turning. Remove chicken to a platter, allow to cool.
  2. Using the same pan, sauté onion and garlic in remaining oil until translucent.
  3. Deglaze the pan with chicken stock, add shredded chicken and season with salt.
  4. Add crushed tomatoes, bring to a simmer and cook for 5 minutes.
  5. Add in cilantro.
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