Name: Green Chile Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Oil, or to taste - 1 tablespoon; Chopped hot green chile peppers - ½ cup; Chopped white onion - ½ cup; Chopped bell pepper - ½ cup; Frozen corn - ½ cup; Drained canned black beans - ½ cup; Garlic, minced - 3 cloves; Cooked shredded chicken breast - 1 ¼ cups; Hatch green chile enchilada sauce, divided - 1 (28 ounce) can; Fresh cracked black pepper to taste - 1 (28 ounce) can; Corn tortillas, cut into quarters, divided - 11 (6 inch); Sour cream, divided - 2 tablespoons; New Mexican hot green chile salsa - ⅓ cup; Shredded Mexican cheese blend, divided - 1 ½ cups

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Green Chile Chicken Enchilada Casserole

1. Oil, or to taste - 1 tablespoon

2. Chopped hot green chile peppers - ½ cup

3. Chopped white onion - ½ cup

4. Chopped bell pepper - ½ cup

5. Frozen corn - ½ cup

6. Drained canned black beans - ½ cup

7. Garlic, minced - 3 cloves

8. Cooked shredded chicken breast - 1 ¼ cups

9. Hatch green chile enchilada sauce, divided - 1 (28 ounce) can

10. Fresh cracked black pepper to taste - 1 (28 ounce) can

11. Corn tortillas, cut into quarters, divided - 11 (6 inch)

12. Sour cream, divided - 2 tablespoons

13. New Mexican hot green chile salsa - ⅓ cup

14. Shredded Mexican cheese blend, divided - 1 ½ cups

How to cook deliciously - Green Chile Chicken Enchilada Casserole

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.

3. Stage

Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.

4. Stage

Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.

5. Stage

Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.

6. Stage

Stir green chile salsa into the remaining chicken mixture.

7. Stage

Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.

8. Stage

Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.

9. Stage

Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.