Green Chile Chicken Enchilada Casserole

Cinco de Mayo - Main Dish

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.

Brief

Prep 30 mins

Cook: 25 mins

Total: 55 mins

Servings: 6

Yield: 6 servings

Green Chile Chicken Enchilada Casserole

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

Top Shelf Margaritas on the Rocks

Main Dish

Directions

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

Stir green chile salsa into the remaining chicken mixture.

Step 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.

Step 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.

Step 9

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

Nutritional Information

Green Chile Chicken Enchilada Casserole

Servings Per Recipe:6

Calories: 429.9

% Daily Value *

Protein: 22.7g 45%

Carbohydrates: 39.1g 13%

Dietary Fiber: 5.4g 22%

Sugars: 4.7g

Fat: 21.1g 32%

Saturated Fat: 9.4g 47%

Cholesterol: 56.3mg 19%

Vitamin A Iu: 642.9IU 13%

Niacin Equivalents: 5.8mg 45%

Vitamin B6: 0.3mg 19%

Vitamin C: 34.2mg 57%

Folate: 25.9mcg 7%

Calcium: 279.5mg 28%

Iron: 1.5mg 8%

Magnesium: 55.6mg 20%

Potassium: 370.8mg 10%

Sodium: 1322.4mg 53%

Thiamin: 0.1mg 12%

Calories From Fat: 189.5

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.