hatch – A cook named Rebecca

Indulge in the irresistibly cheesy and creamy delight of this Hatch Green Chile Chicken Casserole. It epitomizes comforting goodness, utilizing simple ingredients and effortless preparation. Prepare to be amazed by its delectable taste. I devoured a whole casserole dish of this scrumptiousness within just two days, even enjoying it for breakfast. Truly, it is a culinary triumph.

Hatch Green chile chicken casserole

For this recipe you can either cook your chicken or buy rotisserie chicken. Canned Hatch green chile is typically found in the Mexican food section of stores, the brand 505 offers jarred green chile and they are found in the frozen section of many stores. Another option is to order them from a New Mexico store that ships them to your location. Personally, I order them annually. If you’re lucky, you might live near a store that roasts them for you during the season. Additionally, you will need cream of mushroom soup, cream of chicken soup (or just one of them), corn tortillas, cheese, and chicken broth. Personally, I like to prepare my own stock and freeze it in plastic containers for later use.

I first tried New Mexico Green Chile Chicken Casserole in Las Cruces while my sister resided there, where it enjoys great popularity. I thoroughly enjoyed it when she prepared it, and I continue to make it myself! We prefer to use hatch green chile, and the spiciness of the dish can be adjusted based on whether you opt for mild, medium, or hot chile. I tend to combine medium and mild to get a little heat but not too much. I have tried some New Mexico Hatch chiles very hot.

I have used The Hatch Chile Store to purchase if we haven’t brought them home with us. Their link is: https://www.hatch-green-chile.com . HOWEVER, you can buy green chile in cans on or in the freezer section of your grocery store.

This is comfort food at its best. I like to serve it with pinto beans, https://the2spoons.com/pinto-beans-for-refried-beans/s: shredded lettuce and tomatoes, and some tortilla chips.

Hatch Green chile chicken casserole

I think you’ll add this recipe to your favorites! It’s creamy, spicy from Green Chile, luscious with the cheese and tortillas and hearty with the chicken! Enjoy!

Hatch Green Chile Chicken Casserole

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Prep Time 10

Total Time 55

Servings: 6 Servings

Course: Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

1 Onion, chopped
1 Can Cream of mushroom soup
1 Can Cream of chicken soup
2 Cups Hatch Green chile (if hot you may want to reduce the amount to 1 cup, then see how much more you want, I used 1 1/2 with hot chiles)
2 Cups Chicken broth
2-3 Cups Chopped or shredded chicken
Salt and pepper to taste
1 Tsp Ground cumin
12 Corn tortillas
Grated cheddar for layering and topping
12-15 corn tortillas

Method

Combine the chopped onion, soups, green chiles, chicken stock and salt and pepper to taste in a saucepan. Cook for 15 to 20 minutes until the onions are soft. You don’t sauté the onions first. After the onions are soft add the chicken, stir to combine and set aside.
Preheat the oven to 350 degrees F. Get your casserole dish, sauce, cheese and tortillas together to start layering.
In a 9×11 casserole or pan put a thin layer of the sauce on the bottom. Top with 6 tortillas (they’ll overlap a little).
Top with a layer of sauce.
Add a layer of cheese, a little sauce, then top with 6 more tortillas.
Add the remaining sauce and cheese.
Cover with foil that you have sprayed or rubbed a little oil on so it won’t stick to your cheese. Bake for 30 minutes, then remove the foil and cook about 10 minutes longer.
Serve with pinto beans or refried beans, Mexican rice or even a nice salad and tortilla chips.

Another Favorite! New Mexico Hatch Red Chile Sauce

The New Mexico Hatch Red Chile is the green chile that has been allowed to ripen, then they are dried. Many times they are strung on a ristra and you can hang them in your home to dry or continue to dry. http://newmexicocatalog.com/html/ristras_and_wreaths.html

New Mexico Hatch Red Chile

After the chiles are dried they are ready for use. The stems are removed from the chile, the seeds are removed, they are toasted a little in an iron skillet or griddle, then added to a pot with water and cooked for a little bit until they become soft. They are then removed from the liquid, placed in a blender or food processor and blended to a puree. They are then strained through a strainer so that any skin or seeds are left behind and you are left with a beautiful chile paste to use to make your sauce.

New Mexico Hatch Red Chile

I often have red chile that I purchased in New Mexico; however, if I am out, you can purchase at your local grocery store like the photo below. They do come bagged by different brands. The HEB I go to has bins of dried chile, so I usually get them from the large bins, but either they both are the same. Just be sure and check for the heat you want, as there will be mild, medium and hot.

Another Favorite! New Mexico Hatch Red Chile

Hope you enjoy this recipe! It is absolutely one of our favorites. I make a large batch and store in the freezer in quart bags so that when we get a craving for New Mexico style Mexican food the sauce is already ready!

New Mexico Hatch Red Chile Sauce

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Cuisine: Mexican

Ingredients Method

Ingredients

8 oz (about 20 to 25) dried whole red New Mexican chile pods, mild, medium or hot, or a combination
2-4 cups water
2 tbsp vegetable oil
1 medium onion, minced
3 garlic cloves, minced
1-2 tsp crushed Mexican oregano
1 tsp salt, or more to taste

Method

Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
Remove the chile from the liquid and place into a blender or food processor. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a lilttle water if you need to.
Warm the oil in a skillet, add the onion and garlic and cook until the onion is limp. Add the chile mixture to the onion mixture, along with the oregano and salt , adding more water. You want a pourable sauce, not a thick sauce. Cook for about 15 minutes, taste and adjust the seasonings. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce. Enjoy!