Ingredients
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1 tablespoon oil, or to taste
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½ cup chopped hot green chile peppers
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½ cup chopped white onion
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½ cup chopped bell pepper
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½ cup frozen corn
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½ cup drained canned black beans
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3 cloves garlic, minced
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1 ¼ cups cooked shredded chicken breast
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1 (28 ounce) can Hatch green chile enchilada sauce, divided
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fresh cracked black pepper to taste
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11 (6 inch) corn tortillas, cut into quarters, divided
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2 tablespoons sour cream, divided
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⅓ cup New Mexican hot green chile salsa
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1 ½ cups shredded Mexican cheese blend, divided
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
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Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
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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.
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Stir green chile salsa into the remaining chicken mixture.
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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.
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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.
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Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.
Nutrition Facts (per serving)
430 | Calories |
21g | Fat |
39g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 430 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 9g | 47% |
Cholesterol 56mg | 19% |
Sodium 1322mg | 57% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 5g | 19% |
Total Sugars 5g | |
Protein 23g | 45% |
Vitamin C 34mg | 38% |
Calcium 280mg | 22% |
Iron 2mg | 8% |
Potassium 371mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.