Description
This Green Chile Enchilada Casserole is everything you love about enchiladas! Instead of being rolled, it’s stacked into thick delicious layers, and made with a super flavorful Hatch Valley Green Chile Sauce.
Ingredients
Units
Scale
- 18 White Corn Tortillas
- 2 Large Chicken Breasts, boiled and finely shredded
- 2 cans Bush’s Black Beans, reduced sodium, drained and rinsed
- 1 medium Red Onion, half or a bit more, diced
- 1 lb. bag + 8 oz bag Mexican Style Four Cheese, pre-grated
- 2–3 Garlic Cloves, minced
- 1 1/2 tsp Freshly Ground Black Pepper
- 1/2 tsp Garlic Salt
- 1 40 oz jar 505 Southwestern® Hatch Valley Green Chile Sauce (Medium)
- Toppings: Shredded lettuce, avocado slices, tomatoes, sour cream and salsa
Instructions
- Chicken: On medium-high heat, bring water to boil in a deep pot. Add the chicken and boil for 15-20 minutes, or until chicken loses its pink color. Remove from the pot and let cool slightly.
- Veggies: During this time, prep the onion, beans and garlic.
- Shred: With a food processor, pulse the chicken on high until it is finely shredded.
- Preheat: Preheat the oven to 400 degrees F.
- Stir: To a large mixing bowl, add the chicken, beans, onion, 1 lb. bag of cheese, garlic, pepper and garlic salt and stir until well combined.
- Add some sauce: In a 13×9 dish, lightly smear some green chile sauce all over the bottom (this will prevent the tortillas from sticking).
- Assemble the layers: Add 6 corn tortillas – 3 in a row – making sure that they’re touching. Top with a big portion of the chicken mixture and spread out evenly, sprinkle with some cheese, and top with a good layer of green chile sauce.
Repeat this whole process two more times. (However, with the last layer, add the sauce and then top with the cheese last). - Bake until melted: Bake for 45 minutes, or until the cheese is melted and the sides are bubbling. Let sit for a couple minutes before cutting.
- Garnish: Top with shredded lettuce, avocado slices, diced tomatoes, sour scream and (red salsa, optional). Serve.
- Possible sides: Mexican rice, refrained beans.
Notes
- 505 Southwestern Hatch Valley Green Chile Sauce: If you can’t find on large jar use 3, 16 oz jars instead.
- Corn Tortillas: If you don’t like corn tortillas, you can use small flour tortillas as a substitute.
- Cheese: The 8 oz bag is to be used for sprinkling in between the individual layers.
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Keywords: Casserole, Chicken Recipes, Easy Chicken, Easy Lunch Recipes, Easy Main Dish, Easy Recipes, Enchilada, Gluten-Free Recipes, Healthy Mexican Recipes, Lunch, Main Dish, Mexican Chicken, Poultry
