Hatch Chile Enchilada Bake
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.)
cooked chicken, chopped
Siete Cashew Queso Spicy Blanco
Siete cassava tortillas, halved and cut into 1 inch strips
extra virgin olive oil
cilantro, for garnish
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!