Green Chicken Chile Casserole
A cozy, melty one-dish meal blending shredded chicken, green chiles, creamy sour cream, black beans, and sweet corn, all held together with torn corn tortillas and topped with melted cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (4 oz) can diced green chiles
- 1 cup sour cream
- 1 cup shredded cheese
- 1 (15 oz) can black beans, drained and rinsed
- 10 corn tortillas, torn into strips
- 1 cup corn kernels
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Olive oil or cooking spray for greasing
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
- In a large bowl, combine shredded chicken, diced green chiles, sour cream, half of the shredded cheese, black beans, corn, garlic powder, onion powder, salt, and pepper. Stir until well coated.
- Gently fold in the torn corn tortillas.
- Pour the mixture into the prepared baking dish and smooth the top.
- Sprinkle the remaining cheese evenly on top.
- Bake for 25–30 minutes until bubbly and the cheese is melted. Broil for 1–2 minutes for a crisper top if desired.
- Let rest for 5–10 minutes before serving.
Notes
For a lighter version, swap half the sour cream for Greek yogurt. Ensure tortillas are gluten-free if needed.
Find it online: https://www.recipeflo.com/green-chicken-chile-casserole/