NOTE: The enchilada filling can be adjusted according to your taste. Add more chicken, beans or corn if you prefer a less creamy filling.
8
INGREDIENTS
Ingredients
- 6 boneless-skinless chicken breasts
- 1 bottle Stubbs Green Chile Anytime Sauce
- 2 cup sour cream
- 1 14 oz. can black beans, strained
- 1 cup frozen corn, defrosted
- 2 1/2 cup shredded cheddar jack cheese
- 15 corn tortillas, torn into pieces
- Cilantro, chopped (optional)
INSTRUCTIONS
- 1 Reserve ½ cup Stubb’s Green Chile Anytime Sauce for casserole dish. Marinate the chicken breasts overnight using the remaining Green Chile Anytime Sauce.
- 2 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.
- 3 To prepare the Green Chile Enchilada Casserole, preheat the oven to 350° degrees. Spray a 9x13 baking dish with cooking spray. Chop the two reserved chicken breasts into bite size pieces. Mix the chicken, sour cream, reserved Green Chile Anytime Sauce, black beans, corn and 1 ½ cups of cheese*.
- 4 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.
- 5 Bake for 30 minutes uncovered until bubbly and the cheese is melted. Top with cilantro and serve.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
