Green Chile Chicken Enchiladas Casserole

Follow our step-by-step guide on how to make Green Chile Chicken Enchiladas Casserole.

1. Step 1

   Preheat your oven to 350°F (175°C).

2. Step 2

   In a skillet, heat the oil over medium-high heat. Add the chopped green chile peppers, onion, bell pepper, corn, black beans, and minced garlic. Sauté for about 5 to 7 minutes, or until the onion and bell pepper are tender. Remove the skillet from heat.

3. Step 3

   Stir in the shredded chicken, 1/2 cup of the enchilada sauce, and black pepper into the vegetable mixture until well combined.

4. Step 4

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

5. Step 5

   Take 18 tortilla quarters and lightly coat one side with sour cream. Arrange them in the casserole dish with the sour cream side facing up. Spread half of the chicken mixture over this layer of tortillas.

6. Step 6

   Mix the green chile salsa into the remaining chicken mixture, then sprinkle 1/2 cup of the Mexican cheese blend over the chicken layer in the casserole dish. Top with 10 tortilla quarters, pour another 1/4 cup of enchilada sauce over the tortillas, and then cover with the chicken-salsa mixture. Add another 1/2 cup of the Mexican cheese blend on top.

7. Step 7

   Lightly coat 14 tortilla quarters with sour cream and place them sour cream-side down over the cheese layer. Pour 1 cup of enchilada sauce over the tortillas and finish with the remaining cheese on top.

8. Step 8

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