Green Chile Chicken Enchilada Casserole

Have I mentioned before how much I love green chile? I think I have. I love it mixed up with eggs and bacon in breakfast burritos, I love mild green chiles stuffed with cheese and breaded to make chile rellenos, I love a bit snuck in to a batch of chili beans, I love a handful stirred in with corn bread, I love a roasted green chile on top of a big, juicy burger, I love a bubbling pot of green chile chicken tortilla soup (similar flavors to this recipe!) and I love roasting a big pork roast smothered in them.

But one of my absolute favorites? Green Chile Chicken Enchiladas. I know that I've mentioned making them before on this blog, but I'd never written the recipe down; it's truly just a bit of this and a bit of that stirred together. I find that I am much more apt to make enchilada casserole than actual enchiladas (takes less time and is less messy) and rarely have leftovers with this recipe. I made it up this week and wrote it down to share with you. Enjoy!

Green Chile Chicken Enchilada Casserole
makes Two 13"x9"x2" casseroles

• 4 cups of cooked, shredded chicken
• 4 cups of cooked black beans
• One 16 oz. bag frozen whole corn
• 4 cups of green chile enchilada sauce (I adore homemade, but when I don't have it on hand, I prefer Hatch Green Chile Enchilada Sauce)
• Tortillas, your favorite variety and whatever size you have on hand - I used 6 Burrito Size (about 14" diameter) per casserole, but have used smaller tortillas and a variety of kinds, from standard flour to whole wheat to sprouted grain to corn
• 2 cups + of Mexican-mix cheese (cheddar, monterey jack, etc.)

In a large bowl, mix together the chicken, black beans, corn and enchilada sauce. Stir until well combined.















Using two 13"x9"x2" casseroles, cut tortillas in half and begin your first layer of tortillas in the bottom of your pan. I place two tortilla halves, cut side toward the pan edge, on each of the long sides of the pan diagonally from each other. Then, using the other halves, fill in the bottom and top of the short edges, cutting if necessary, so you have one complete layer of tortillas. Fill in with any extra pieces. (Making sure you have a complete layer of tortilla makes it easier to cut and serve later; the casserole keeps it's structure).

Now, take 1/4 of the chicken mixture and spoon it onto the first tortilla layer, spreading to cover. Do this in each pan - you will use half of the mixture. Cover with another layer of tortillas, and then another layer of the chicken mixture.













Finish the casserole with one final layer of tortillas and sprinkle about 1 cup of shredded cheese on top (if you prefer, you can sprinkle it amongst the layers too . . . ).

Do you see the fingers of my little helper? aka The Stealer of Cheese?

If you are making this for dinner, heat the oven to 350 degrees Fahrenheit and bake for 15 to 20 minutes until hot and bubbly and the cheese on top is browned. Remember, everything in the casserole is already cooked, you're just warming it!

This casserole freezes beautifully! Just layer the casserole, do not bake, and cover with freezer duty aluminum foil, labeling the top and writing instructions on it prior to putting it in the freezer. When ready to cook, defrost and bake as directed (or place directly in the oven from the freezer, but expect it to take 45-60+ minutes to bake!).

As you can see, my newest little guy can't wait to make his debut on my blog . . . he's peeking in as I try to take pictures of my freezer-ready casseroles!

Enjoy!

This post is written in conjunction with Frugal Fridays at Life as Mom.