How to Make Green Chile Chicken Enchilada Casserole - A Step-by-Step Guide

If you're a fan of Mexican cuisine, then you're in for a real treat with this Green Chile Chicken Enchilada Casserole. This delicious and satisfying dish is a perfect blend of flavors and textures, and is sure to be a hit with your family and friends. Whether you're cooking for a crowd or just looking for a comforting dish to enjoy at home, this recipe is a must-try!

The star of this recipe is the green chile, which adds a wonderful depth of flavor and a touch of heat to the dish. Pai...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    430 cal.

    • Total Fat: 21g
    • Saturated Fat: 9g
    • Cholesterol: 56mg
    • Sodium: 1322mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 23g
    • Vitamin C: 34mg
    • Calcium: 280mg
    • Iron: 2mg
    • Potassium: 371mg