Type what you have

Ingredients

• ✓ hatch green chile enchilada sauce
• oil
• hot green chile pepper
• onion
• bell pepper
• corn
• black bean
• garlic
• chicken breast
• black pepper
• corn tortilla
• sour cream
• green chile salsa
• mexican cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
4. 4 Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
5. 5 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.
6. 6 Stir green chile salsa into the remaining chicken mixture.
7. 7 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.
8. 8 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.
9. 9 Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

By Andrea Russo