Southwest Chicken Enchilada Casserole with Hatch Green Chile

  • Total Time: 25 mins
  • Hands-on Time: 10 mins
  • Makes: 2 servings

This creamy, cheesy enchilada dish is ready in less than 30 minutes. It’s packed with southwest flavors and the perfect amount of spice.

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  • 1 1/2 teaspoons Simply Organic Southwest Seasoning 3.98 oz.
  • 1 cup cooked shredded chicken
  • 8 ounces green enchilada sauce, divided
  • 4 ounces chopped Hatch green chiles
  • 4 ounces grated Mexican blend cheese, divided
  • salt and pepper to taste
  • 4 ounces sour cream
  • 6 small tortillas
  • chopped green onions, tomatoes and cilantro for garnish


1. Preheat oven to 425 degrees.

2. Combine the chicken, 4 ounces enchilada sauce, green chiles, 1 teaspoon Simply Organic Southwest Seasoning, ¼ cup grated cheese, salt and pepper in a bowl, stir to combine.

3. In another bowl, mix together the sour cream, remaining 4 ounces of enchilada sauce and remaining ½ teaspoon Simply Organic Southwest Seasoning.

4. Place 2 to 3 tablespoons of the sour cream mixture on the bottom of a baking dish to coat.

5. Divide the chicken mixture evenly among the 6 tortillas. Gently roll the tortillas and place seam side down in the baking dish.

6. Pour the remaining sour cream mixture on top of the tortillas.

7. Top with the remaining grated cheese and place in the oven for 15 minutes until cheese is melted and the edges are starting to turn golden brown.
8. Remove from oven and garnish with green onion, tomatoes and cilantro.

Chopped avocado, refried beans and a simple salad are great paired with this dish.



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