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Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole

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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.

Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Servings: 6
Yield: 6 servings


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
â…“ cup New Mexican hot green chile salsa
1 ½ cups shredded Mexican cheese blend, divided


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 11×17-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.

Nutrition Facts

Per Serving: 430 calories; protein 22.7g; carbohydrates 39.1g; fat 21.1g; cholesterol 56.3mg; sodium 1322.4mg.

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