Green Chile Enchilada Casserole


  • 1 bottle Stubb’s Green Chile Marinade
  • 2 cup sour cream
  • 1- 14 oz. can black beans, drained
  • 1 cup frozen corn, thawed
  • 2 1/2 cup shredded cheddar jack or Mexican cheese
  • 15 corn tortillas, torn into pieces
  • Cilantro, chopped (optional)


Reserve 3/4 cup Stubb’s Green Chile Marinade. Marinate the chicken breasts overnight using the remaining 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 F

Preheat the oven to 350 F degrees. Spray a 9×13 baking dish with cooking spray.

Chop the two reserved chicken breasts into bite size pieces. Mix the chicken, sour cream, reserved Stubb’s Green Chile Marinade, black beans, corn and 1 1/2 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 any remaining sauce


Recommended Sauces

No Products Found

We couldn't find any products that match your filtering criteria.