Hatch Chile Enchilada Bake
Rating
4.78 out of 5 stars
(18)
Ingredients
4 servings
- 1 cup roasted hatch green chiles, diced
- 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
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Preparation
Step 1
Preheat oven to 375 degrees.
Step 2
In a bowl, combine the hatch green chiles, chicken, cashew queso, garlic, salsa verde, tortillas, salt and pepper. Stir to until just combined.
Step 3
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.
Step 4
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!
Step 5
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