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Green Chile Chicken Tortilla Casserole
Melissa Hart

Green Chile Chicken Tortilla Casserole

Torn corn tortillas soften into a sturdy, spoonable layer. Green chiles keep the sauce lively. This is good use for plain leftover chicken. Save the crispest tortilla edges for the person who did the dishes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 corn tortillas torn into 2-inch pieces
  • 3 cups shredded fully cooked chicken
  • 1 can 15 oz black beans, rinsed and drained
  • 1 1/2 cups frozen corn thawed
  • 2 cans 10 oz each mild green enchilada sauce
  • 1 can 4 oz diced green chiles
  • 2 cups shredded Monterey Jack cheese
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Stir the chicken, beans, corn, green chiles, cumin, salt and pepper together in a large bowl.
  3. Spread 1/2 cup enchilada sauce in the dish, then layer half the tortillas, half the chicken mixture, 1/2 cup sauce and 3/4 cup cheese.
  4. Repeat the layers and finish with the remaining sauce and cheese.
  5. Cover with foil and bake for 20 minutes, then uncover and bake for 10 to 15 minutes more, until bubbling and 165°F in the center.
  6. Rest for 10 minutes before cutting so the tortilla layers settle.