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Oh, casseroles. I just can’t quit you.
Cozy, filling, flavorful, delicious and easy. Those are all the words I like to describe a good casserole. You know, sometimes casseroles get a bad rep for how unhealthy they are and that they are just a big pile of slop. Well, slop or not… if they taste good I am *all about* a casserole — and I’m all about this Hatch Chile Enchilada Casserole.
This one is SUPER EASY, absolutely delicious and it just so happens to be Paleo compliant! As you’re mixing all the ingredients together in a bowl you may think to yourself… “errr… Alex? I don’t know about this one?” That’s ok. I was thinking the same thing to myself when making this Hatch Chile Enchilada Casserole. haha! But the flavors really came through and it was absolutely DELICIOUS! My husband, a casserole skeptic, even loved it.
So yeah. Get those aprons on and get to casserole cooking, my friends!
Hatch Chile Enchilada Bake
Ingredients
- 1 cup roasted hatch green chiles, diced *I use mild. You can use canned or fresh. (If you are using fresh roasted hatch chiles, make sure to peel the skin on the peppers.)
- 2 cups cooked chicken, chopped
- 10 oz Siete Cashew Queso Spicy Blanco
- 2 cloves garlic, minced
- 1/2 cup salsa verde
- 5 Siete cassava tortillas, halved and cut into 1 inch strips
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil
- cilantro, for garnish
Instructions
- Preheat oven to 375 degrees.
- In a bowl, combine the hatch green chiles, chicken, cashew queso, garlic, salsa verde, tortillas, salt and pepper. Stir to until just combined.
- Spray a loaf pan or small baking dish (mine is 7x6) with non-stick cooking spray. Spread the casserole mixture in an even layer across the dish. Drizzle the top of the casserole with the olive oil.
- Transfer to the preheated oven and bake for 25 minutes. Remove from the oven and allow to cool for 5 minutes. Top with cilantro and a drizzle of salsa verde. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t normally leave reviews but this recipe is SO good! Even my husband was surprised by how perfect everything came together and he even ate all the leftovers. Thank you Alex! You have transformed the way we eat and feel, got us through our first Whole30 in September, and now we can stop exploring all your recipes!
This one is a winner!
Thank you so much for the review! Glad this was a hit for y’all
Have loved this for years! Now that Siete discontinued their queso, what should we use instead?
Credo has a cashew queso!
Really happy to have tried this recipe and put it down in my notes for go-to chicken Whole30 recipe (minus the tortillas).
This is the perfect recipe to use that Costco rotisserie chicken for! I used Minimalist Bakers Vegan Cashew Queso recipe since the Siete version is no longer available and it was perfect for this recipe.
From a fellow Dallasite, thanks!
This is one of my favorite recipes from you! I was going to get the ingredients and saw that siete doesn’t make cashew queso anymore! Do you have a good replacement recommendation?
I am so sad they discontinued.
I know there are a few plant based cashew quesos out there, but I haven’t tried them myself yet for flavor: primal kitchen, credo, and I think Kite Hill?
I used Forager DF sour cream in place of the queso and thought it still worked out great! Agreed on being disappointed on the queso being discontinued.
Loved this when I was nursing and had to go diary free. Would love to make it for a friend who is now in the same situation. Do you have recommendations for when to freeze if we’re making for a new mom?
Ohh. I haven’t yet tried to freeze this one but I am sure you could just assemble, cover and freeze, then give her directions on how to bake.
We are allergic to cashews. Do you have another non dairy queso recommendation?
YUM!!! Roasted my hatch green chili’s on the grill and used corn tortillas. Must admit I was worried about the cashew queso but the dish was delicious!!!