Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Green Chili Enchilada Casserole




List of Ingredients



• 1 pound ground chicken or turkey
  
• 1 medium onion, chopped
  
• 2 to 3 cloves garloc, minced
  
• 1 (15 ounce) can Hatch Select green enchilada sauce, or your favorite*
  
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
  
• 1 (4 ounce) can chopped green chilies
  
• 1 teaspoon ground cumin
  
• 1 teaspoon Mexican oregano
  
• 2 tablespoons chopped fresh cilantro
  
• 1 (11 ounce) can Mexicorn
  
• 1 (16 ounce) can black beans, rinsed and drained
  
• 1 (10 1/2 ounce) package baked tortilla chips, or as needed to make 2 layers
  
• 2 cups (8 ounces) shredded cheddar or Mexican blend cheese
  
• chopped tomatoes, sliced green onions, guacamole, sour cream, salsa
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. Saute chicken, onions and garlic until chicken is no longer pink and onions are tender; set aside. Combine enchilada sauce, soup, green chilies, cumin, oregano, and cilantro. Combine chicken mixture with beans and corn.
   
   
3. Spray a 9 x 13 baking pan with cooking spray. Place half the chicken mixture in the pan. Top with a layer of chips, then half the sauce, and then half the cheese. Repeat layers. Cover with foil.
   
   
4. Bake at 350 degrees for 30 minutes or until through. Let stand 10 minutes before serving. Serve with tomatoes, green onion, sour cream, guacamole and salsa on the side to garnish as desired.
   
5. Servings: 8
   






Final Comments


Notes: * 2 (10 ounce) cans of another brand may be substituted.