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Green Chile Chicken Enchilada Bake

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I made this Green Chile Chicken Enchilada Bake recently which was a hit.  Basically a deconstructed enchilada casserole. Layers of ground chicken, delicious green Chile sauce and cheese between corn tortillas.  Yum!

I used about 12-16 tortillas (I forgot to count them) for this dish.  The number of tortillas you will need will vary depending on the size of your cast iron skillet or baking dish. One package of corn tortillas will be more than enough. You can flash fry them like I did which will help keep them holding together better but if you want to skip that step, that’s fine too!  I used my homemade hatch green chile sauce which is so good.  Feel free to substitute with any green enchilada sauce.

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Green Chile Chicken Enchilada Bake

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  • Author: Judy
  • Cuisine: Mexican

Ingredients

Units Scale
  • 1 pkg. Corn tortillas (amount needed will vary)
  • 1 C. oil (opt. if you choose to flash fry the tortillas)*
  • 1 1/2 lbs. ground chicken (could use ground turkey)
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1/2 tsp. cumin
  • 1/2 tsp. chipotle chile powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 can black beans, rinsed
  • 2 cups Green Chile sauce (could substitute green enchilada sauce)
  • 2 –3 cups grated cheddar cheese (or Mexican blend)

For the Toppings:

  • diced avoado
  • diced tomatoes
  • chopped cilantro
  • sour cream

Instructions

  1. Preheat oven to 350 degrees.
  2. In large cast iron or oven proof skillet, drizzle a tablespoon or two of oil and add the ground chicken, onion, chopped garlic and seasonings.  Cook over medium heat until chicken is cooked and onion is tender.  Add rinsed beans and stir to combine. Remove from skillet and set aside.
  3. In same skillet heat oil over medium-high heat until it bubbles when you touch the edge of a tortilla to the surface. Fry one tortilla at a time, turning once, until each just start to get golden, about 10 seconds per side. Don’t want to crisp the tortillas, they should still be pliable. Transfer to paper towels to drain and repeat with each tortilla.
  4. Drain oil from skillet.  Spread a light layer of sauce over bottom of skillet (or baking dish, if you prefer to use that). Layer some of the tortillas on bottom of skillet and overlapping a bit.  I went around the skillet’s edge and had the tortillas come up the sides of the skillet, then filled in the bottom of the skillet.  The number of tortillas used will depend on the size of the skillet or baking dish you use.
  5. Next, spread a layer of cheese, then a layer of the chicken/bean mixture, then a layer of the green chile sauce.  Repeat with another layer of tortillas, cheese, chicken/bean mixture, green chile sauce.  Top with extra cheese.
  6. Place skillet (or baking dish) in preheated oven and bake about 15 minutes, until heated through and bubbly.
  7. To serve, top with your desired toppings and enjoy!

Notes

*Flash frying the tortillas will help them hold together better but you can skip this step, if desired.