Get ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that's guaranteed to become an instant family favorite! This Green Chile Enchilada Casserole is not just a meal; it's a flavor-packed experience that combines tender shredded chicken, creamy black beans, melted cheese, and zesty green chile sauce in one irresistible layered masterpiece. Whether you're craving a weeknight dinner that feels like a fiesta or looking to impress your guests with minimal effort, this recipe is your ultimate culinary shortcut to deliciousness.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 12 corn tortillas
- 2 cups shredded chicken
- 1 can green chile enchilada sauce
- 2 cups shredded cheese
- 1 cup sour cream
- 1 can black beans, drained and rinsed
- 1/2 cup chopped cilantro
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or butter.
- In a medium bowl, mix shredded chicken with half of the green chile enchilada sauce, ensuring the chicken is well coated.
- Drain and rinse the black beans, then pat them dry with a paper towel to remove excess moisture.
- Layer the bottom of the baking dish with 4 corn tortillas, slightly overlapping to cover the entire surface.
- Spread half of the seasoned shredded chicken evenly over the tortilla layer.
- Sprinkle half of the black beans over the chicken layer.
- Add a generous layer of shredded cheese, covering the chicken and beans.
- Repeat the layering process with another 4 tortillas, remaining chicken, remaining black beans, and another layer of cheese.
- Top with the final 4 tortillas, pour the remaining enchilada sauce over the top, and sprinkle the remaining cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 5-7 minutes until the cheese is melted and slightly golden.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving.
- Garnish with chopped fresh cilantro and a dollop of sour cream before serving.
Tips
- For maximum flavor, use rotisserie chicken or season your shredded chicken with additional spices like cumin and garlic powder.
- Pat your black beans dry to prevent excess moisture that could make your casserole soggy.
- Use fresh corn tortillas and slightly warm them before layering to prevent cracking.
- For a crispy top, broil the casserole for 2-3 minutes after baking if you want extra golden cheese.
- Let the casserole rest for at least 5 minutes after baking to help it set and make serving easier.
- Customize by adding diced green chiles or jalapeños for extra heat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat beautifully in the oven or microwave.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 95mg
