This a the number one family favorite at our house. My father-in-law used to make this recipe for me on Mother's Day and my birthday. It all started when their family moved to New Mexico. Green Chile because is a New Mexico specialty. Hatch grow the best most flavorful Chile. If you can get Hatch Green Chile.
I have updated this casserole to be cooked in cast iron and to match our families preferences, but the base is the same. My father-in-law passed away from cancer, but this great memory bring a smile every time.
1 large Onion, diced
8 oz. Sour Cream or 1 cup Sour Cream
15 oz can Hatch Green Chile Enchilada Sauce
1 can Cream of Chicken Soup
2 (4 oz) cans of diced New Mexico Green Chile (optional)
15 oz can Black Beans
1 bag frozen Sweet Corn
1 package of White Corn Tortillas, 16 count minimum
1 pound chicken cooked and diced
4 cups shredded cheese
15 oz can Black Olives, sliced
In a cast iron pan melt butter and add the diced onion. Caramelize the diced onion in butter. While the onion is caramelizing in a pot add sour cream, Green Chile Enchilada sauce, Cream of Chicken soup, and diced Green Chile cans. If you have small children or family which do not like the heat of Chile, then you could with hold the diced Green Chile. Heat on the stove over medium-low heat until the mixture comes to a simmer. Stir occasional to keep from burning. Once the Onions are caramelized add them to the pot. Remove from heat once it has come to a slow simmer.
Season the Chicken with Seasoning Salt and grill. Dice when cooked. You can also dice and cook in a the cast iron pan.
Open, drain, and rinse the black beans. Add into a bowl along with the frozen corn. Mix to distribute evenly.
Slice the black olives and place in a bowl to the side.
To create the casserole place all the ingredients in bowls, pans, or packages on your work surface along with your cast iron pan.
Butter the cast iron pan. Place a layer of Corn Tortillas, sprinkle with Cheese, ladle a layer of Green Chile sauce to cover, sprinkle with diced Chicken, Corn and Beans mixture, cover with Corn Tortillas. Layer a second time following the same order sprinkle with Cheese, ladle a layer of Green Chile sauce to cover, sprinkle with diced Chicken, Corn and Beans mixture, cover with Corn Tortillas. Cover the Corn Tortillas with Cheese and sliced Black Olives.
Place in a 375 degree oven for 25 - 30 minutes. Bake until melted and heated all the way through.
Serve with Cilantro and Sour Cream.
I always double the recipe and create a casserole in an aluminum pan to freeze for later use.
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