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.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • 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 Facts

430 calories; 21.1 g total fat; 56 mg cholesterol; 1322 mg sodium. 39.1 g carbohydrates; 22.7 g protein; Full Nutrition

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