Green Chile Chicken Enchilada Casserole recipe
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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
Nutrition Info
- 429.9 caloriescarbohydrate: 39.1 gcholesterol: 56.3 mgfat: 21.1 gfiber: 5.4 gprotein: 22.7 gsaturatedFat: 9.4 gservingSize: -sodium: 1322.4 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Green Chile Chicken Enchilada Casserole
Directions
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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.