Green Chile Chicken and Green Chile Enchilada Casserole
6 boneless-skinless chicken breasts
1 bottle Stubb’s Green Chile Marinade
2 cups sour cream
1 14 oz. can black beans, strained
1 cup frozen corn, defrosted
2 ½ cups shredded cheddar jack cheese
15 corn tortillas, torn into pieces
Cilantro, chopped (optional)
Reserve ½ cup Stubb’s Green Chile Marinade for casserole dish. Marinade the chicken breasts overnight using the remaining Green Chile Marinade.
Prepare grill for direct heat cooking. Cook chicken breasts over direct heat for approximately 7 minutes per side until they have reached an internal temperature of 165 degrees. Reserve 2 chicken breasts for the casserole dish and serve the remaining chicken with your choice of side dishes.
To prepare the Green Chile Enchilada Casserole, preheat the oven to 350 degrees. Spray a 9×13 baking dish with cooking spray. Chop the two reserved chicken breasts into bite size pieces. Mix the chicken, sour cream, reserved Green Chile Marinade, black beans, corn and 1 ½ cups of cheese*.
Arrange 5 tortillas in the bottom of prepared baking dish and top with 1/3 of the chicken mixture. Create another two layers of 5 tortillas and 1/3 of chicken mixture and then top with 1 cup of cheese.
Bake for 30 minutes uncovered until bubbly and the cheese is melted. Top with cilantro and serve.
*NOTE: The enchilada filling can be adjusted according to your taste. Add more chicken, beans or corn if you prefer a less creamy filling.
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