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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 understand the negative reviews on this recipe, we really enjoyed it. Right now was the perfect time since Hatch Chili’s are in season. Nobody locally carries the cashew queso, so I used a real queso. This was delicious. I paired it with a Mexican inspired side salad as it may be a little underwhelming portion wise without something to accompany it.
what would be a good substitute for the Siete Cashew Queso Spicy Blanco? My local store does not carry this.
Any jarred queso would work (it just would no longer be dairy-free). There are also a lot of homemade cashew queso recipes online you could potentially make!
Easy, quick, and delicious! My family doesn’t have any dietary needs for substituting gluten or dairy but decided to give it a go and try this recipe. We all loved it so much! Didn’t miss the cheese at all! Thank you!
Trying this tonight! Do u think incorporating the siete green enchilada sauce would work? 😊
yes would be delish here as a sub for the Salsa Verde.
my go-to easy Mexican dish! So quick, and everyone loves for leftovers
Loved this recipe! My husband can’t eat dairy and we’ve been missing casseroles. This was perfect.
I just had to come back and leave another comment on this recipe because I have made it multiple times and LOVE it. I really appreciate it because my husband doesn’t tolerate dairy and this recipe doesn’t make him feel like he is missing out. Thanks again for your great recipes, Alex!
I have made this three times in the past two weeks! I am OBSESSED!! Delicious and so easy to make. I love that I can have the comfort of a casserole in a more healthful way. I have tried it with both the Siete queso blanco (as called for) and also the Siete mild nacho queso (because I messed up the first time and just went with it), and both are so delicious!! This and the crunchy turkey tacos were my first two recipes of yours to try and I am now a huge fan and trying so many others. Thank you!
I LOVE all your recipes. I’ve probably made over half the recipes from Defined Dish and recommended it to everyone I know. This is is first recipe I didn’t love. It’s similar to a dip you’d make for game day snacks. The flavor is good but the color is off putting (due to the cashew queso). Ended up throwing away most of it because family didn’t want more than a few bites. As a dip it’s 3 star as an entree 1 star. 🙁
Is this good for a freezer meal? This one and potentially the Individual breakfast casseroles. Asking so I can make it for my in-law who is having a baby soon! 🙂
yes!! Absolutely! would be perfect for that.
Am I missing where to put the cassava tortillas? Just on the top?
Hi, yes! it says to just mix the tortillas in with everything when stirring to combine 🙂
Oh goodness…not sure how i missed that. I made it and just put them on the top. It was good but I knew right away that wasn’t right. I will make this again though because I really liked it, despite screwing it up. I am sure it will be even better when I make it right. haha! Thanks for such good recipes!
Incredible recipe! I’m not vegan but wanted to try anyway and didn’t miss cheese at all. Was so flavorful and moist! I used canned chiles and salsa verde from Aldi. This is gonna be a regular for sure! It was also very easy to make which is a plus. I made the chicken in our instant pot first, diced/roughly shredded and then followed the recipe’s steps.
Easy, quick, and delicious! My family doesn’t have any dietary needs for substituting gluten or dairy but decided to give it a go and try this recipe. We all loved it so much! Didn’t miss the cheese at all! Thank you!