Hatch Chile Green Chicken Enchilada Casserole

Ingredients

Equipment Needed

• •9x13-inch baking dish
• •Blender or food processor
• •Medium saucepan for poaching
• •10-inch skillet for frying tortillas
• •Rimmed baking sheet
• •Instant-read thermometer

Instructions

1. 1

   Roast the Hatch chiles

   If using fresh Hatch chiles, set them directly over a gas burner flame or under a broiler set to high. Turn them with tongs every minute or so until the skins are blistered and blackened on all sides, about 6 to 8 minutes total. The smell will fill your kitchen with that unmistakable roasted pepper aroma. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes. The skins will slip off easily. Remove stems and seeds, then roughly chop. If using frozen roasted chiles, simply thaw, drain excess liquid, and chop.

   Don't be timid with the char. Black blisters are what you want. The flesh beneath stays tender while the skin becomes easy to peel.
2. 2

   Char the tomatillo sauce base

   Position an oven rack 6 inches from the broiler element and heat the broiler to high. Arrange tomatillos, onion quarters, unpeeled garlic cloves, and jalapeño on a rimmed baking sheet. Broil until charred in spots and softened, about 8 to 10 minutes, turning once halfway through. The tomatillos will collapse slightly and release their juices. The garlic skins will blacken. This is exactly what you want. Let cool for 5 minutes, then squeeze the garlic from its papery skin and remove the stem from the jalapeño.

3. 3

   Poach the chicken

   While the vegetables char, place chicken thighs in a medium saucepan and cover with cold water by one inch. Add a generous pinch of salt. Bring to a simmer over medium heat, then reduce to low. Poach gently for 18 to 20 minutes until the chicken is cooked through and registers 165°F on an instant-read thermometer. Transfer to a cutting board and let cool for 10 minutes. Reserve 1/2 cup of the poaching liquid. Shred the chicken into bite-sized pieces using two forks. The thighs should pull apart easily into moist, tender strands.

   Thighs are non-negotiable here. Breast meat turns stringy and dry in a casserole. Thighs stay succulent through the baking.
4. 4

   Blend the tomatillo cream sauce

   Transfer the charred tomatillos, onion, garlic, jalapeño, and any accumulated juices to a blender. Add the chicken stock, cumin, oregano, cilantro, lime juice, salt, and pepper. Blend until smooth, about 1 minute. The color should be a vibrant green flecked with darker char spots. Pour into a large bowl and whisk in the sour cream and heavy cream until fully incorporated. Taste and adjust salt. The sauce should be tangy, slightly smoky, and balanced between bright acidity and rich creaminess.

5. 5

   Prepare the tortillas

   Heat the vegetable oil in a medium skillet over medium heat until shimmering. Working one at a time, briefly fry each tortilla for about 10 seconds per side. They should become pliable but not crispy. Transfer to a paper towel-lined plate. This step prevents the tortillas from turning to mush in the casserole while allowing them to absorb the sauce properly. Stack them as you go.

   If you skip this step, your tortillas will disintegrate into paste. The quick fry creates a barrier that holds structure while still allowing the layers to meld.
6. 6

   Combine chicken and chiles

   Toss the shredded chicken with the chopped Hatch chiles and about 1/2 cup of the tomatillo cream sauce. The mixture should be evenly coated but not swimming in liquid. This ensures every bite of the casserole delivers both chicken and that distinctive Hatch chile flavor.

7. 7

   Assemble the casserole

   Preheat your oven to 375°F. Spread 1/2 cup of the tomatillo cream sauce across the bottom of a 9x13-inch baking dish. Arrange 4 tortillas in a single layer, overlapping slightly to cover the bottom. Spread half the chicken mixture over the tortillas, then drizzle with about 3/4 cup sauce and scatter one-third of the Monterey Jack cheese. Repeat: 4 more tortillas, remaining chicken, 3/4 cup sauce, another third of the cheese. Top with the final 4 tortillas, remaining sauce, and the last of the Monterey Jack. The cheese should blanket the entire surface.

   Press down gently on each layer as you build. You want the tortillas to make contact with the sauce beneath them.
8. 8

   Bake until bubbling

   Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and continue baking until the cheese is golden and bubbling vigorously around the edges, another 15 to 20 minutes. The surface should have spots of deeper golden brown. Let the casserole rest for 10 minutes before serving. This rest is essential. Cut into it immediately and you'll have a sloppy mess. Wait, and the layers set into clean, satisfying portions.

9. 9

   Garnish and serve

   Scatter the crumbled cotija cheese over the top while the casserole is still warm. Finish with fresh cilantro leaves and sliced radishes for color and crunch. Serve with pickled jalapeños on the side for those who want additional heat. Cut into squares and use a sturdy spatula to lift each portion cleanly from the dish.

Chef Tips

• •Hatch chile heat varies dramatically from batch to batch. Ask your source whether you're getting mild, medium, or hot. For a crowd-pleasing potluck, I recommend medium heat with one or two hot chiles mixed in for complexity.
• •This casserole improves overnight. Assemble it completely, cover tightly, and refrigerate. Add 15 minutes to the covered baking time when cooking from cold. The flavors marry in ways that same-day cooking cannot achieve.
• •If you cannot find Hatch chiles, Anaheim chiles make an acceptable substitute. They lack the distinctive Hatch earthiness but provide similar texture and moderate heat. Poblanos work in a pinch but will give you a different flavor profile entirely.
• •Shred your own Monterey Jack from a block. Pre-shredded cheese contains anti-caking agents that prevent proper melting. You want those stretchy, bubbling pools of cheese that only fresh-shredded delivers.
• •Serve this with a cold Mexican lager or, for something more interesting, a Grüner Veltliner with enough acidity to cut through the cream and enough body to stand up to the chiles.

Advance Preparation

• •Roasted Hatch chiles can be prepared up to 3 days ahead and refrigerated, or frozen for up to 6 months.
• •The tomatillo cream sauce can be made 2 days in advance and stored refrigerated. Bring to room temperature before assembling.
• •Chicken can be poached and shredded 1 day ahead. Store refrigerated in a sealed container with a splash of the poaching liquid to keep it moist.
• •The fully assembled casserole can be refrigerated overnight before baking. Increase covered baking time by 15 minutes when starting cold.

Frequently Asked Questions

Nutrition Information

1 serving (about 350g)