Green Chile Chicken Enchilada Casserole

Ingredients

• Servings: 6
• 1 tablespoon oil, or to taste
• 1/2 cup chopped hot green chile peppers
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/2 cup frozen corn
• 1/2 cup drained canned black beans
• 3 cloves garlic, minced
• 1 1/4 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
• 1/3 cup new mexican hot green chile salsa
• 1 1/2 cups shredded mexican cheese blend, divided

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• 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.