Green Chile Chicken Enchilada Casserole

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Description

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 jalapenos for even more kick.

Ingredients

  • 1 tablespoon oil, or to taste
  • ½ cup 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
  • 3 cloves garlic, minced
  • 1 ¼ 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
  • ⅓ cup New Mexican hot green chile salsa
  • 1 ½ cups shredded Mexican cheese blend, divided

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a skillet over medium-high heat; saute green chile peppers
  3. onion
  4. bell pepper
  5. corn
  6. black beans
  7. and garlic until onion and bell pepper are tender
  8. 5 to 7 minutes. Remove skillet from heat.
  9. Stir chicken
  10. 1/2 cup enchilada sauce
  11. and black pepper into vegetable mixture.
  12. Spread 1/4 cup enchilada sauce in the bottom of an 11×17-inch casserole dish.
  13. Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange
  14. sour cream-side up
  15. in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
  16. Stir green chile salsa into the remaining chicken mixture.
  17. 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.
  18. Lightly coat 14 tortilla quarters with sour cream and arrange
  19. sour cream-side down
  20. over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
  21. Bake in the preheated oven until cooked through and cheese is bubbling
  22. 20 to 25 minutes.

Prep Time: 30 mins

Cook Time: 25 mins

Total Time: 55 mins

Servings: 6

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