Green chile and chicken enchilada casserole has plenty of kick from green chiles and green chile salsa layered between tortillas and cheese.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
430 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
Step 4
Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
Step 5
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.
Step 6
Stir green chile salsa into the remaining chicken mixture.
Step 7
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.
Step 8
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.
Step 9
Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.
Ingredients
3 cloves garlic, minced
1 tablespoon oil, or to taste
fresh cracked black pepper to taste
2 tablespoons sour cream, divided
1 (28 ounce) can Hatch green chile enchilada sauce, divided
11 (6 inch) corn tortillas, cut into quarters, divided
0.5 cup frozen corn
0.5 cup chopped bell pepper
1.5 cups shredded Mexican cheese blend, divided
0.5 cup chopped white onion
0.5 cup chopped hot green chile peppers
0.5 cup drained canned black beans
1.25 cups cooked shredded chicken breast
0.33333334326744 cup New Mexican hot green chile salsa
