Preparation

Prepare the chiles:  Roast the Hatch chiles (4-5) by placing them under a broiler or directly on a stovetop flame until charred and blistered. Allow them to cool, then peel, seed, and cut them in half lengthwise.

Preheat the oven:  Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish with ghee (1 Tbsp.)

Layer the casserole:  Layer half of the roasted Hatch chiles on the bottom of the prepared baking dish.  Add the shredded or diced cooked chicken (4 oz) on top of the chiles, followed by half of the shredded cheese (½ cup.)

Make the creamy egg mixture:  In a mixing bowl, whisk together the softened cream cheese (½ cup), sour cream (½ cup), heavy cream (½ cup), eggs (3), cumin (½ tsp), garlic powder (1 tsp), paprika (½ tsp), salt and pepper until smooth and well combined.

Assemble the casserole: Pour half of the creamy egg mixture over the chicken and cheese layer.  Add the remaining roasted Hatch chiles in a single layer, then top with the rest of the creamy mixture and the remaining cheese.  Bake for 30-35 minutes, or until the casserole is set and the cheese is bubbly and golden on top.

Garnish and serve: Let the casserole cool for a few minutes before slicing. Garnish with fresh cilantro and serve with lime wedges for an extra burst of flavor.

Tips:  For extra heat, you can mix in diced jalapeños or more Hatch chiles.  This casserole can be prepped ahead of time and baked when ready to serve.