Ingredients

• 1 tablespoon oil, or to taste
• 1/2 cup chopped hot green chile peppers
• 1/2 cup chopped white onion
• 1/2 cup chopped bell pepper
• 1/2 cup frozen corn
• 1/2 cup drained canned black beans
• 3 cloves garlic, minced
• 1 1/4 cups cooked shredded chicken breast
• 1 (28 ounce) can Hatch green chile enchilada sauce, divided
• fresh cracked black pepper to taste
• 11 (6 inch) corn tortillas, cut into quarters, divided
• 2 tablespoons sour cream, divided
• 1/3 cup New Mexican hot green chile salsa
• 1 1/2 cups shredded Mexican cheese blend, divided

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.
3. Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
4. Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
5. Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
6. Stir green chile salsa into the remaining chicken mixture.
7. Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.
8. Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
9. Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.