Everyday Meals

Green Chile Chicken Enchilada Casserole

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
  • Directions

  • Step 1

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

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  • 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 11×17-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.

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