Name: Green Chile Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 25 min
Yield: 6
Ingredients: 1 tablespoon oil, or to taste; 1/2 cup chopped hot green chile peppers; 1/2 cup chopped white onion; 1/2 cup chopped bell pepper; 1/2 cup frozen corn; 1/2 cup drained canned black beans; 3 cloves garlic, minced; 1 1/4 cups cooked shredded chicken breast; 1 (28 ounce) can Hatch green chile enchilada sauce, divided; fresh cracked black pepper to taste; 11 (6 inch) corn tortillas, cut into quarters, divided; 2 tablespoons sour cream, divided; 1/3 cup New Mexican hot green chile salsa; 1 1/2 cups shredded Mexican cheese blend, divided

Green Chile Chicken Enchilada Casserole

⏱️ Ready in 55 min 🥄 Prep 30 min 🔥 Cook 25 min 👥 6 servings 👁️ 14 views

If you're looking for a green chile chicken enchilada casserole with a kick, this might be the one for you. I found the base recipe scouring the web for something that would taste like my ex-mom-in-law's casserole, which was to-die-for, and I've tweaked it a few times to make it my own. Try throwing in some jalapeños for even more kick.

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🔗 Recipe adapted from AllRecipes

👨‍🍳 Instructions

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

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.

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

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

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.

Stir green chile salsa into the remaining chicken mixture.

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.

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.

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

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