Spicy Green Chile Chicken Enchilada Casserole Recipe
This spicy casserole combines layers of shredded chicken, black beans, and corn tortillas, all smothered in green chile enchilada sauce and topped with melted Monterey Jack cheese. It's a hearty and flavorful dish perfect for any gathering.
Servings 8
Calories 350kcal
Ingredients
- 3 cups cooked shredded chicken
- 2 cups green chile enchilada sauce
- 8 pieces corn tortillas
- 1 cup black beans drained and rinsed
- 1 cup corn kernels
- 2 cups shredded Monterey Jack cheese
- 1 cup diced onions
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh cilantro for garnish optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced onions, garlic powder, cumin, chili powder, salt, and black pepper.
- Pour ½ cup of green chile enchilada sauce into the bottom of a 9x13 inch baking dish.
- Place two corn tortillas over the sauce, slightly overlapping them.
- Spoon half of the chicken mixture over the tortillas, drizzle with another ½ cup of enchilada sauce, and sprinkle with ⅓ of the cheese.
- Repeat the layering with two more tortillas, the remaining chicken mixture, another ½ cup of enchilada sauce, and another ⅓ of the cheese.
- For the final layer, place the last two tortillas on top, pour the remaining enchilada sauce over them, and finish with the remaining cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes until the cheese is melted and golden brown.
- Allow to cool for 5-10 minutes before serving, garnished with fresh cilantro if desired.
Notes
Let the casserole cool for a few minutes before serving for easier slicing.