What are Hatch chilis and why are they special in hatch chili recipes?

Hatch chilis are a variety of chili pepper grown exclusively in the Hatch Valley of New Mexico. They are renowned for their unique flavor profile, which is a perfect balance of smoky, sweet, and earthy notes, with a mild to medium heat level. Their distinctive taste makes them a prized ingredient in many Southwestern dishes and essential for authentic hatch chili recipes.

Can I use canned or jarred green chilis instead of Hatch chilis in this recipe?

While you can use canned or jarred green chilis as a substitute in a pinch, they will not provide the same rich, smoky, and complex flavor that fresh or frozen roasted Hatch chilis offer. The unique taste of Hatch chilis is what makes this casserole truly special, so for the best result in this and other hatch chili recipes, it's highly recommended to use actual Hatch chilis.

How can I make this Hatch Chili Chicken and Corn Casserole spicier?

To increase the heat in your Hatch Chili Chicken and Corn Casserole, you can choose hotter varieties of Hatch chilis if available, or leave some of the seeds and membranes in the chilis when chopping them (where much of the capsaicin resides). Additionally, you can add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cream cheese mixture for an extra kick, enhancing the spice profile of your hatch chili recipes.

Can I prepare this casserole ahead of time?

Yes, this casserole is excellent for meal prep! You can assemble the entire casserole (without the tortilla chip topping) up to 24 hours in advance. Cover it tightly with plastic wrap or foil and refrigerate. Add the crushed tortilla chip topping just before baking. This makes it a perfect dish for entertaining or busy weeknights, one of the most convenient hatch chili recipes to prepare.

Hatch Chili Recipes: 7 Must-Try Dishes for Southwestern

Name: Hatch Chili Chicken and Corn Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Southwestern
Ingredients: 1.5 lbs (approx. 3 cups) cooked chicken, shredded (rotisserie chicken works great); 1.5 cups chopped roasted Hatch chilis (fresh or frozen, about 6-8 medium chilis; 1.5 cups frozen corn kernels 1 (15-ounce) can black beans, drained and rinsed 2 cups shredded Monterey Jack cheese, divided 8 ounces cream cheese, softened 1/2 cup sour cream 1/4 cup milk 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1/2 teaspoon onion powder Salt and freshly ground black pepper to tast; 1.5 cups crushed tortilla chips 2 tablespoons unsalted butter, melted

Ingredients

Scale

1.5 lbs (approx. 3 cups) cooked chicken, shredded (rotisserie chicken works great)
1.5 cups chopped roasted Hatch chilis (fresh or frozen, about 6–8 medium chilis)
1.5 cups frozen corn kernels
1 (15-ounce) can black beans, drained and rinsed
2 cups shredded Monterey Jack cheese, divided
8 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup milk
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper to taste
1.5 cups crushed tortilla chips
2 tablespoons unsalted butter, melted

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: In a large bowl, combine the shredded cooked chicken, chopped roasted Hatch chilis, corn, black beans, and 1.5 cups of the shredded Monterey Jack cheese. Mix well to distribute ingredients evenly.
Step 3: In a separate medium bowl, whisk together the softened cream cheese, sour cream, milk, chili powder, cumin, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
Step 4: Pour the cream cheese mixture over the chicken and chili mixture in the large bowl. Stir until everything is thoroughly coated.
Step 5: Transfer the entire mixture into the prepared baking dish. Spread it out evenly. Sprinkle the remaining 0.5 cup of Monterey Jack cheese over the top of the casserole mixture.
Step 6: In a small bowl, combine the crushed tortilla chips and melted butter. Sprinkle this mixture evenly over the top of the casserole.
Step 7: Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the tortilla chip topping is golden brown and crispy.
Step 8: Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro, if desired, and serve warm.

Notes

For best flavor, use freshly roasted Hatch chilis during their season (late summer), but high-quality frozen roasted chilis are an excellent substitute year-round. This casserole can be assembled a day ahead and baked just before serving. Leftovers store well in the refrigerator and can be reheated.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dinner Dishes
Cuisine: Southwestern

Nutrition

Serving Size: 1 cup (approx. 250g)
Calories: 485 kcal
Sugar: 5g
Sodium: 720mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 6g
Protein: 25g
Cholesterol: 95mg

Keywords: Hatch chili recipes, chicken casserole, corn casserole, southwestern recipes, spicy chicken, comfort food, dinner ideas, easy casserole, cheesy casserole, Hatch chiles

Ingredients

Instructions

Notes

Nutrition

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