Have you tried enchilada pie casserole? It is like a Mexican style lasagna that is layers of chicken, corn tortillas, hatch chiles, cheese, sauce, and more. Slice and serve up this enchilada pie for dinner! This is one of my favorite roasted hatch chiles recipes!
We love making Mexican inspired recipes at home. This layered casserole is one I whip up for dinner often. If you have leftover chicken on hand, it makes the prep even easier!
Why This Enchilada Pie Casserole Is A Game Changer
Easy – I am all about easy meals. I love to have a tasty dinner but I don’t always love the work. This recipe is great and comes together with some work. But you can simplify by using pre-cooked chicken.
Freezer Friendly – A freezer friendly casserole you can store in the freezer until you are ready to bake. Then toss in the oven frozen and let it cook to golden cheesy perfection.
Meal Prep – If you enjoy meal prepping make this up, eat it for dinner then save the rest for reheat lunches or grab and warm up dinners. It reheats nicely.
What Ingredients Do I Need For This Easy Enchilada Pie Casserole
- Hatch Chiles – Roasting the peppers helps to bring out incredible flavor.
- Chicken – Shredded or diced chicken is what you will need for this recipe. Use leftover rotisserie chicken if you have it.
- Chicken Broth
- Onion and Garlic – This is going to create layers of flavor for your enchilada bake recipe.
- Spices – Cumin, Oregano, and salt and pepper.
- Cheese – For this recipe I used Mexican cheese but feel free to swap with what you have on hand.
- Corn tortillas – I used corn but in a pinch you can use flour. The flour will become pretty soft, just as a warning.
- Diced tomatoes – make sure to drain your tomatoes, or it will make your casserole watery.
How to Make Enchilada Pie Casserole
Full directions and measurements for this dish are in the printable recipe card below. This is a quick walk-through on how to make it.
Start by roasting your hatch chiles in the oven as directed in my notes below.
Then you will add your butter to a pot with onion, and cook until onions are soft and translucent.
Then stir in the garlic, oregano, cumin, and salt, and pepper. Next add in the chilies, tomatoes, and broth.
You will want to bring the mixture to a boil then reduce heat and simmer for 20 minutes.
Use an immersion blender to smooth up and create the sauce. Stir in the chicken and mix well.
Turn the oven on and then begin making your casserole.
Layer sauce, tortillas, more sauce, a layer of cheese, then repeat over and over ending in cheese.
Add in dried or fresh parsley, and bake for 30 minutes or until the top is melted cheese and slightly golden.
Remove from oven and rest 5-10 minutes then slice and serve up with your favorite toppings.
How to Oven Roast Chiles: Preheat oven to 400F – 425F or use the broil setting (The broil setting works best) Cut pepper in half – remove or leave seeds in, your choice. Poke holes with a fork in a few places on each pod (so they don’t explode) if your choosing not to cut in half. Place skin side up on lined sheet & brush w/ olive oil Broil 5-8 minutes. or until the skin blisters. Brown and black in color they are done.
Storage Of Leftovers
If you have leftovers you will want to store them in the fridge for up to 3 days. Or you can freeze any leftovers for 3-4 months when stored properly.
I like to freeze in single serve containers so I can pack in lunches for the week.
Helpful Tips and Variations to Recipe
- You need to use cooked chicken for this recipe. Dice or shredded works for the recipe.
- If you don’t have hatch chiles you can swap for green chiles that are canned. It will change the flavor a bit but will work.
- Consider adding in some sweet corn or even black beans to make it an even heartier Mexican casserole recipe.
How to oven roast Hatch Chiles?
What is the Hatch Chile spice level?
Enchilada Pie Casserole with Hatch Chiles
- 6 hatch chiles roasted and skinned
- 2 tablespoons butter
- 1 lb chicken cooked – I used rotisserie chicken
- 1 onion chopped
- 4 garlic cloves minced
- ¼ teaspoon oregano
- ¼ teaspoon cumin
- Salt & pepper to taste
- 1 can diced tomatoes drained (14.5 oz) or 1 can of ROTEL 10 oz
- 12 corn tortillas
- 2 cups mexican cheese blend
- In a large pot cook onions in butter until soft
- Stir in garlic, oregano, cumin, salt & pepper
- Add in chiles, tomatoes, and broth
- Bring to a boil then reduce heat and simmer for 20 minutes
- Use an immersion blender to create a smooth sauce
- Stir in chicken
- Preheat oven to 350, prepare a 13×9 pan with nonstick spray
- Layer sauce, tortillas, sauce, cheese
- Repeat this process until pan is full, last layer should be cheese
- Sprinkle on a little fresh or dried parsley
- Bake for 30 minutes
- Let rest for about 5 minutes, serve.