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Mexican cuisine is celebrated worldwide for its vibrant flavors, rich traditions, and diverse ingredients. From classic tacos to hearty tamales, the dishes are as varied as the regions they originate from. Among these beloved culinary treasures is the enchilada, a staple that has captured the hearts (and stomachs) of food lovers everywhere. Whether enjoyed in a cozy family setting or at a lively gathering with friends, enchiladas are synonymous with comfort and satisfaction.

Green Chile Chicken Enchilada Casserole

Discover the deliciousness of Verde Delight: Green Chile Chicken Enchilada Casserole, a Mexican favorite that transforms traditional enchiladas into a hearty and comforting dish. This easy-to-prepare casserole features layers of tender shredded chicken, zesty green chilies, creamy sauce, and warm corn tortillas, baked to perfection. Perfect for busy weeknights or family gatherings, this dish promises a delightful blend of flavors that will satisfy everyone at your table. Enjoy the vibrant taste of Mexican cuisine with every bite!
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Ingredients
  

3 cups cooked, shredded chicken (rotisserie or poached)

2 cups green enchilada sauce (store-bought or homemade)

12 corn tortillas

1 cup diced green chilies (canned or roasted)

2 cups shredded Monterey Jack cheese

1 cup sour cream

1 cup black beans (canned, drained, and rinsed)

1 teaspoon ground cumin

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cayenne pepper (optional, for added heat)

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Chicken Mixture: In a large bowl, combine the shredded chicken, 1 cup of green enchilada sauce, diced green chilies, sour cream, black beans, cumin, garlic powder, onion powder, and cayenne pepper (if using). Mix well until all ingredients are thoroughly combined.

      Assemble the Casserole: In a greased 9x13 inch baking dish, start layering. Begin with a thin layer of green enchilada sauce (approximately ¼ cup) on the bottom of the dish. Place 4 corn tortillas over the sauce, slightly overlapping them.

        Layering: Spread half of the chicken mixture over the tortillas and sprinkle with a third of the shredded Monterey Jack cheese. Repeat the process with another layer of tortillas, followed by the remaining chicken mixture and another third of cheese.

          Top It Off: For the final layer, add the last 4 tortillas on top and spread the remaining enchilada sauce over them. Sprinkle the remaining Monterey Jack cheese evenly on top.

            Bake the Casserole: Cover the baking dish with aluminum foil (to prevent browning too quickly) and bake for 25 minutes. Remove the foil and continue to bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

              Garnish and Serve: Remove the casserole from the oven and let it cool for about 5 minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

                Enjoy: Cut into squares, serve warm, and enjoy the delicious layers of texture and flavor!

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6-8 servings