Name: Green Chile Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 tablespoon oil, or to taste; 0.5 cup chopped hot green chile peppers; 0.5 cup chopped white onion; 0.5 cup chopped bell pepper; 0.5 cup frozen corn; 0.5 cup drained canned black beans; 3 cloves garlic, minced; 1.25 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; 0.33333334326744 cup New Mexican hot green chile salsa; 1.5 cups shredded Mexican cheese blend, divided

Green Chile Chicken Enchilada Casserole

4.5

(24)

20 Reviews

6 Photos

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.

Recipe by Andrea Russo

Published on June 23, 2020

Prep Time:

30 mins

Cook Time:

25 mins

Total Time:

55 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

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

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 (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.