If you want a green chili chicken saucepan with a kick, this may be the one for you. I discovered the basic recipes that were scouring the Internet for something I tasted like the casserole, and I tweaked this a couple of times to make it my own. Try this recipe and let your family and friends enjoy this meal.
Preparation time: 30 minutes
Cooking time: 25 minutes
Serves: 6
Ingredients:
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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 of frozen corn
½ cup drained canned black beans
3 cloves garlic, minced
1 ¼ cups cooked shredded chicken breast
1 (28 ounces) can Hatch green chile enchilada sauce, divided
fresh cracked black pepper to taste
11 (6 inches) 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
Directions:
Preheat the oven about 175 degrees F
Saute the onion and green, bell pepper, corn, black beans, and garlic for about 5 to 7 minutes until it is soft. until tender. Put an oil at medium to high heat in a pot; remove the pot from the heat.
Stir into the vegetable mixture chicken, 1/2 cup enchilada sauce, and black pepper.
Put 1/4 of a cup of sauce enchilada in a saucepan of 11×17-inch.
Lightly coat with sour cream on one side of 18 tortilla quarters and arrange on the casserole dish, with sour cream. Place over the tortilla layer 1/2 of the chicken mixture.
Mix the remaining chicken mixture with green chili salsa.
Sprinkle 1/2 cup Mexican cheese blend in a casserole dish over the layer of the chicken mix. 1/2 cup Mexican cheese blend. Cover and add 1/2 cup Mexican cheese blend, cover the sauce over the tortilla layer.
Put 14 quarters of the tortilla lightly over the cheese layer with sour cream and put the cheese in a sour cream-side down. Sprinkle 1 cup of an enchilada with remaining cheese. Spread over tortillas.
In a preheated oven, bake 20 to 25 minutes until the cheese is bubbling.
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 of frozen corn
- ½ cup drained canned black beans
- 3 cloves garlic, minced
- 1 ¼ cups cooked shredded chicken breast
- 1 (28 ounces) can Hatch green chile enchilada sauce, divided
- fresh cracked black pepper to taste
- 11 (6 inches) 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
Instructions
Preheat the oven about 175 degrees F
Saute the onion and green, bell pepper, corn, black beans, and garlic for about 5 to 7 minutes until it is soft. until tender. Put an oil at medium to high heat in a pot; remove the pot from the heat.
Stir into the vegetable mixture chicken, 1/2 cup enchilada sauce, and black pepper.
Put 1/4 of a cup of sauce enchilada in a saucepan of 11x17-inch.
Lightly coat with sour cream on one side of 18 tortilla quarters and arrange on the casserole dish, with sour cream. Place over the tortilla layer 1/2 of the chicken mixture.
Mix the remaining chicken mixture with green chili salsa.
Sprinkle 1/2 cup Mexican cheese blend in a casserole dish over the layer of the chicken mix. 1/2 cup Mexican cheese blend. Cover and add 1/2 cup Mexican cheese blend, cover the sauce over the tortilla layer.
Put 14 quarters of the tortilla lightly over the cheese layer with sour cream and put the cheese in a sour cream-side down. Sprinkle 1 cup of an enchilada with remaining cheese. Spread over tortillas.
In a preheated oven, bake 20 to 25 minutes until the cheese is bubbling.
