Green Chile Chicken & Green Chile Enchilada Casserole

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



  • 6 boneless-skinless chicken breasts
  • 1 bottle Stubb's® 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)


  • Reserve ½ cup Stubb’s Green Chile Anytime Sauce for casserole dish.  Marinate the chicken breasts overnight using the remaining Green Chile Anytime Sauce.

  • 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 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*.

  • 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.

Nutrition information (per Serving)