Green Chile Chicken Enchilada Casserole


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.

Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
6 servings


  • 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

  • cup New Mexican hot green chile salsa

  • 1 ½ cups shredded Mexican cheese blend, divided


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

  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.

  3. Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.

  4. Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.

  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.

  6. Stir green chile salsa into the remaining chicken mixture.

  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.

  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.

  9. Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

Nutrition Facts (per serving)

430 Calories
21g Fat
39g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 430
% Daily Value *
Total Fat 21g 27%
Saturated Fat 9g 47%
Cholesterol 56mg 19%
Sodium 1322mg 57%
Total Carbohydrate 39g 14%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 23g
Vitamin C 34mg 171%
Calcium 280mg 22%
Iron 2mg 8%
Potassium 371mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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