Quick and Easy Green Chile Chicken Enchilada Casserole
This casserole combines tender chicken, corn tortillas, and zesty green chile enchilada sauce, offering a comforting meal perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- to taste garlic salt Season to your preference.
- 18 pieces 6-inch corn tortillas, torn in half
- 28 oz can green chile enchilada sauce
- 16 oz package shredded Monterey Jack cheese Can substitute with different types of cheese if desired.
- 8 oz container reduced-fat sour cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Season the chicken breasts with garlic salt and place them in a greased baking dish.
- Bake the chicken for about 45 minutes or until the internal temperature reaches 165°F.
- Once baked, allow the chicken to cool for a few minutes and then shred into bite-sized pieces.
- Char the torn tortilla halves briefly over an open flame for added smokiness.
Layering and Baking
- Pour about ½ inch of enchilada sauce into the bottom of the greased baking dish.
- Layer six tortilla halves over the sauce.
- Add half of the shredded chicken, a third of the shredded Monterey Jack cheese, half of the sour cream, and a third of the enchilada sauce. Spread evenly.
- Repeat the layering process with the remaining ingredients.
- Finish with a layer of tortillas on top and the remaining sauce.
- Cover the baking dish with foil and bake for another 45 minutes.
Serving
- Let the casserole cool for a few minutes before slicing.
- Garnish with fresh cilantro, diced tomatoes, or additional sour cream before serving.
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Notes
You can prepare the casserole a day in advance and refrigerate. For storage, refrigerate leftovers for up to 4 days or freeze for up to 3 months.