Hatch Green Chili Casserole With Chicken

Photo: Gina Marie Barone

Ingredients

1 27 ounce can Hatch Whole Green Chilis

2 15 ounces cans Hatch Green Chili Enchilada Sauce

1 15 ounce can Tomatoes, diced with no salt added

3 cups Cooked Chicken, shredded or diced

2 cups Monterey Jack Cheese, shredded

8 eachs Yellow Corn Tortillas

1 Onion, chopped

2 cups Water

Sour Cream and fresh Avocado for garnish

9 x13 Casserole Dish, sprayed with cooking spray for easy clean-up

Preparation

Preheat Oven to 400 degrees

Combine green chili sauce, water, tomatoes, onion and chicken in a large pot.

Heat to medium until bubbly.

Turn down to simmer, cook for 15 minutes. Stirring occasionally.

Spoon 1/3 mixture into casserole dish.

Lay 4 tortillas on top, they can overlap

Spoon 1/3 mixture over tortillas, spread evenly with back of your spoon

Place a layer of whole green chilis over mix. (Open the chilis up so they are one layer)

Sprinkle on 1 cup of the shredded cheese

Cover the cheese with the remaining 4 tortillas

Spoon remaining chicken mixture over tortillas

Place remaining whole green chilis over chicken mixture

Sprinkle final cup of cheese on top

Bake in preheated oven until bubbly and browned around the edges, 20 minutes

Remove casserole from oven and allow to cool for about 10-15 minutes.

Cut into servings and garnish with sour cream and avocado slices

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About

Hatch Green Chilis come from New Mexico. They are flame roasted and peeled. If you can't find Hatch Chilis, you can buy mild, large green chilis at the grocery or mexican market. Roast and peel them yourself. It's worth the trouble!
Recipe adapted from: www.HatchMexicanFood.com