Layers of corn tortillas with seasoned chicken, beans, corn, and 2 different kinds of melted cheese tie this incredible casserole together for the perfect easy dinner for a crowd.
I made this delicious family favorite last week on Facebook LIVE (here's the video if you missed it!), and it received such an amazing response! I was hoping you all would love it, and it was so fun to have so many of you email me for the recipe. I've learned a lot so far with the past three weeks of doing FB LIVE, and I know for sure now to have a recipe ready for you guys after the video is done!
So here it is - better late than never, right? haha.
This casserole comes together so quickly, and uses all my favorite ingredients. It can easily be customized with pork, beef, really whatever leftover meat you have that you need to use up!
Looks at those lovely layers! It totally reminds me of lasagna, really. See it?
One thing that's a must for this recipe is tortilla chips and avocado to serve with - ties everything together and my kids inhale this stuff!
We've tried this recipe so many different ways. Instead of black we've used pinto beans, we've switched out the meat for whatever we had leftover, we've used all pepper jack cheese, or all cheddar, and each time it comes out perfect. Hope you watch the video above if you need a step-by-step by me, personally, in the kitchen helping you along. Enjoy!
Green Chili Chicken Enchilada Casserole
makes 8 servings
16oz can green chili enchilada sauce
30 corn tortillas
2 cups cooked shredded chicken (we love rotisserie here)
taco seasonings (you can make your own or use half the packet + 3 tablespoons water if needed)
1 can black beans, drained and rinsed
1 can corn, drained
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar
avocado, green onions, sour cream, cilantro for serving (and tortilla chips!)
1. Preheat oven to 400 degrees.
2. In the bottom of a 9x13 glass baking dish, spread about 1/2 cup of enchilada sauce. Layer on corn tortillas (about 6, covering the bottom).
3. In a separate bowl, mix together the shredded chicken and taco seasonings (add tablespoons of water if it looks too dry).
4. Add about 1/2 cup of rotisserie chicken, 1/2 cup of black beans, 1/2 cup corn, 1/2 cup of pepper jack and sharp cheddar. Spash on more of the enchilada sauce. Layer on 6 more tortillas, then repeat the process until you have about 4 or 5 layers. Top last layer with cheese and whatever chicken is left.
5. Bake for 15-20 minutes, uncovered. Broil for about 2 minutes at the end until golden and crispy. Remove from oven and serve with avocado, green onions, sour cream, and cilantro.
Recipe source: Baking with Blondie