Hatch Green Chile Chicken Casserole

• Meat

  • 1 lb Chicken, cooked
  • 1 10 oz can Cream of chicken

• Produce

  • 1 10 oz can Black beans
  • 1 cup Corn, roasted
  • 1 8 ounce can Hatch green chiles

• Bread & Baked Goods

  • 18 Corn tortillas

• Dairy

  • 10 oz Colby jack grated cheese
  • 10 oz Jalapeno jack grated cheese
  • 1 cup Sour cream

• Frozen

  • 2 cup Spanish rice

• Liquids

  • 1 cup Water

• Other

  • 1 1/2 c pico can substitute with drained cans of Rotel tomatoes

Found on whoneedsacape.com

Ingredients

• 1 lb cooked chicken diced or shredded
• 2 c Spanish rice
• 1 c roasted corn (I roasted off a can of corn in a dry frying pan for about 5 minutes)
• 1 1/2 c pico can substitute with drained cans of Rotel tomatoes
• 1 c sour cream
• 1 10 oz can cream of chicken
• 1 c water
• 8 ounce can chopped hatch green chiles (I had one mild 4 oz can and one hot 4 oz can)
• 10 oz can of rinsed black beans
• 18 corn tortillas
• 10 oz Jalapeno Jack grated cheese
• 10 oz Colby Jack grated cheese

Directions

• Spray a 9x13 baking dish with cooking spray and heat oven to 350℉.
• Combine the Spanish rice, pico or Rotel tomatoes and black beans to the roasted corn.
• In a sauce pan mix together the cream of chicken soup, sour cream, water and Hatch green chiles and heat on low for 5-10 minutes until heated through, season to taste with salt and pepper. Add the chicken and keep warm.
• Ladle some of the cream of chile chicken mixture into the bottom of the baking dish (avoid adding any chicken to the baking dish at this point).
• Put down the first layer of corn tortillas, six should cover most of the pan and they may overlap in some areas.
• Add half of the remaining cream of chile chicken mixture on top of the tortillas and then sprinkle with half the jalapeno jack cheese.
• Make another layer of 6 corn tortillas and spread the rice/corn/black bean mixture on top of the 2nd layer of corn tortillas. Sprinkle with the remaining jalapeno jack cheese.
• Add a third layer of 6 corn tortillas and then pour the remaining half of the cream of chile chicken mixture on top. Sprinkle the Colby jack cheese on top.
• Bake for 45 minutes or until heated through.