Green Chile Chicken Enchilada Casserole

• 1 tablespoon oil, or to taste
• 1/2 cup chopped hot green chile peppers
• 1/2 cup chopped white onion
• 1/2 cup chopped bell pepper
• 1/2 cup frozen corn
• 1/2 cup drained canned black beans
• 3 cloves garlic, minced
• 1 1/4 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
• 1/3 cup New Mexican hot green chile salsa
• 1 1/2 cups shredded Mexican cheese blend, divided

1. Preheat oven to 350 degrees F (175 degrees C).
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.
3. Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
4. Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
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.
6. Stir green chile salsa into the remaining chicken mixture.
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.
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.
9. Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

oil, peppers, white onion, bell pepper, frozen corn, black beans, garlic, chicken breast, hatch, black pepper, corn tortillas, sour cream, new mexican, cheese blend

Taken from www.allrecipes.com/recipe/238676/green-chile-chicken-enchilada-casserole/ (may not work)