Description
This Green Chile Chicken Tortilla Casserole is a flavorful and comforting dish combining tender chicken, black beans, corn tortillas, and a zesty cream of chicken and green enchilada sauce mixture. Layered with cheese and baked until bubbly, it’s perfect for a hearty family meal with a Mexican-inspired twist.
Ingredients
Scale
Sauce
- 1 (10.5-oz) can cream of chicken soup
- 1 (10-oz) can green enchilada sauce
- ½ cup milk
- 1 (7-oz) can diced green chiles
- 1 tsp onion powder (or to taste)
- 1 tsp garlic powder (or to taste)
- 2 tsp chili powder (or to taste)
- 1½ tsp ground cumin (or to taste)
- ½ tsp salt (or to taste)
- Black pepper to taste
Main Ingredients
- 18 (6-inch) corn tortillas
- 3 cups cooked chopped chicken
- 1 (15-oz) can black beans, drained and rinsed
- 2 cups shredded Mexican cheese blend
- Nonstick cooking spray
- Optional garnishes: chopped fresh cilantro, diced tomatoes
Instructions
- Preheat and Prepare: Preheat your oven to 350ºF (175ºC). Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Make the Sauce: In a medium saucepan, whisk together the cream of chicken soup, green enchilada sauce, milk, diced green chiles, onion powder, garlic powder, chili powder, and ground cumin. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer gently for 5 minutes. Season with salt and black pepper to taste.
- Layer the Casserole: Pour one cup of the prepared sauce into the bottom of the baking dish. Arrange a layer of the corn tortillas over the sauce. Top the tortillas with half of the cooked chopped chicken, black beans, and shredded cheese. Pour half of the remaining sauce evenly over this layer. Repeat the layering process with the remaining tortillas, chicken, beans, cheese, and sauce.
- Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the casserole is bubbly and the cheese is melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with chopped fresh cilantro and diced tomatoes before serving for a fresh, vibrant finish.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- Adjust the chili powder and cumin to your taste preference for more or less spice.
- Serve with sour cream, guacamole, or extra salsa for added flavor.
- The casserole can be assembled ahead of time and refrigerated until ready to bake.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
