Hatch-Green Chile Enchilada Casserole
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This Hatch-Green Chile Enchilada Casserole is everything you love about enchiladas! Instead of being rolled, it’s stacked into thick delicious layers, and made with a super flavorful Hatch Valley Green Chile Sauce.

How This Green Chile Enchilada Casserole Came To Be:
I have always loved Mexican food! Heck, my mom ate it all the time when she was pregnant with us. So as a young child, I could vividly remember being obsessed with Taco Bell. My mom even called us her, “Burrito babies!”
A lot has changed since then. But two things remain the same: I still enjoy an occasional Taco Bell run, and my love for Mexican food hasn’t changed. It’s just a bit more elevated now, lol! 😉
My sister-in-law, Mariel, gave me this casserole idea, and over time I’ve tweaked it to our liking. Each layer has a nice chicken to cheese ratio and is loaded with black beans. It also has great garlic flavor, and includes the BEST store bought 505 Southwestern® Hatch Valley Green Chile Sauce.

This Hatch-Green Chile Enchilada Casserole is a quick weeknight meal that everyone will love. It can be made mild or spicy, is gluten-free and is great as leftovers.
And, for more 505 Southwestern® recipes, please give these a try:
- Easy Southwest Chicken Enchiladas
- Southwestern Stuffed Sweet Potatoes
- Loaded Tomatillo Salsa Guacamole
- Loaded Breakfast Taco Bar (Quick & Delicious)
- Pineapple-Mango Jalapeño Hot Wings
- Flame-Roasted Pork Green Chile
- Huevos Rancheros with Green Chile
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Hatch-Green Chile Enchilada Casserole
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 + people 1x
Description
This Green Chile Enchilada Casserole is everything you love about enchiladas! Instead of being rolled, it’s stacked into thick delicious layers, and made with a super flavorful Hatch Valley Green Chile Sauce.
Ingredients
- 18 White Corn Tortillas
- 2 Large Chicken Breasts, boiled and finely shredded
- 2 cans Bush’s Black Beans, reduced sodium, drained and rinsed
- 1 medium Red Onion, half or a bit more, diced
- 1 lb. bag + 8 oz bag Mexican Style Four Cheese, pre-grated
- 2–3 Garlic Cloves, minced
- 1 1/2 tsp Freshly Ground Black Pepper
- 1/2 tsp Garlic Salt
- 1 40 oz jar 505 Southwestern® Hatch Valley Green Chile Sauce (Medium)
- Toppings: Shredded lettuce, avocado slices, tomatoes, sour cream and salsa
Instructions
- Chicken: On medium-high heat, bring water to boil in a deep pot. Add the chicken and boil for 15-20 minutes, or until chicken loses its pink color. Remove from the pot and let cool slightly.
- Veggies: During this time, prep the onion, beans and garlic.
- Shred: With a food processor, pulse the chicken on high until it is finely shredded.
- Preheat: Preheat the oven to 400 degrees F.
- Stir: To a large mixing bowl, add the chicken, beans, onion, 1 lb. bag of cheese, garlic, pepper and garlic salt and stir until well combined.
- Add some sauce: In a 13×9 dish, lightly smear some green chile sauce all over the bottom (this will prevent the tortillas from sticking).
- Assemble the layers: Add 6 corn tortillas – 3 in a row – making sure that they’re touching. Top with a big portion of the chicken mixture and spread out evenly, sprinkle with some cheese, and top with a good layer of green chile sauce.
Repeat this whole process two more times. (However, with the last layer, add the sauce and then top with the cheese last). - Bake until melted: Bake for 45 minutes, or until the cheese is melted and the sides are bubbling. Let sit for a couple minutes before cutting.
- Garnish: Top with shredded lettuce, avocado slices, diced tomatoes, sour scream and (red salsa, optional). Serve.
- Possible sides: Mexican rice, refrained beans.
Notes
- 505 Southwestern Hatch Valley Green Chile Sauce: If you can’t find on large jar use 3, 16 oz jars instead.
- Corn Tortillas: If you don’t like corn tortillas, you can use small flour tortillas as a substitute.
- Cheese: The 8 oz bag is to be used for sprinkling in between the individual layers.
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Keywords: Casserole, Chicken Recipes, Easy Chicken, Easy Lunch Recipes, Easy Main Dish, Easy Recipes, Enchilada, Gluten-Free Recipes, Healthy Mexican Recipes, Lunch, Main Dish, Mexican Chicken, Poultry

Wow! This sounds so good! I need to make this immediately!
It’s a great dish! If you love enchiladas, you’ll LOVE this casserole.
See my kids are all about enchilada anything! This is something I can totally surprise them with 🙂
And they’ll love it too, guaranteed! You can even kinda customize it — add a bit more of this or a little bit less of that — but it’s an overall winner.
This looks insanely delicious!!!
It definitely is! 😉
Haha! Burrito babies! I love that – and this hatch chile enchilada recipe looks amazing!
Hehe, I loved that name as a kid, and I still do to this day. 😉 And this is a pretty simple recipe, but it’s packed with flavor.