Green Chile Chicken Enchilada Casserole Recipe

Name: Green Chile Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil, or to taste; 1/2 cup chopped hot green chile peppers; 1/2 cup chopped white 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

Servings: persons

1 tablespoon oil, or to taste
1/2 cup chopped hot green chile peppers
1/2 cup chopped white 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

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.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon oil, or to taste, 1/2 cup chopped hot green chile peppers, 1/2 cup chopped white onion, 1/2 cup chopped bell pepper, and more.

Yes, Green Chile Chicken Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chile Chicken Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions