This Green Chile Chicken Enchilada Casserole is the perfect quick and easy dish for a Mexican night! It’s filled with flavor with loads of melty cheese. Enjoy your favorite chicken enchilada without a fuss with this casserole version. Tastes like the traditional enchiladas, but is way too easy to make!
Ingredients
18 (6”) corn tortillas, torn in half
1 (16 oz.) package of shredded Monterey Jack cheese
1 (28 oz.) can of green chile enchilada sauce
4 skinless, boneless chicken breast halves
1 (8 oz.) container reduced fat sour cream
garlic salt to taste
How to make Quick and Easy Green Chile Chicken Enchilada Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Ready a medium baking dish. Lightly grease and set aside.
Step 2: After seasoning the chicken with garlic salt, arrange them in the prepared baking dish. Place in the preheated oven and bake for about 45 minutes or until the chicken is no longer pink and the juices run clear. The chicken is done when its internal temperature reaches at least 165 degrees F or 74 degrees C. Remove from the oven and allow the chicken to cool. Then, shred the chicken and set aside.
Step 3: Over the open flame of a gas stove burner, char each tortilla half using metal tongs for about a minute until lightly puffed.
Step 4: Into the bottom of a medium baking dish, pour about half an inch of enchilada sauce. On top, arrange 6 layers of tortillas in one layer. Then, sprinkle over half of the chicken followed by 1/3 of the cheese, half of the sour cream, and 1/3 of the rest of the enchilada sauce. Do the same layers. Then, coat the rest of the tortillas with some of the enchilada sauce, arranging the tortillas on top. Cover with the rest of the cheese and top everything off with the rest of the enchilada sauce.
Step 5: Tent the baking dish and place it in the preheated oven. Bake for about 45 minutes. Remove the casserole from the oven when cone and let it cool slightly.
Step 6: Serve and enjoy!
Ingredients
- 18 (6”) corn tortillas, torn in half
- 1 (16 oz.) package of shredded Monterey Jack cheese
- 1 (28 oz.) can of green chile enchilada sauce
- 4 skinless, boneless chicken breast halves
- 1 (8 oz.) container reduced fat sour cream
- garlic salt to taste
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Ready a medium baking dish. Lightly grease and set aside.
Step 2: After seasoning the chicken with garlic salt, arrange them in the prepared baking dish. Place in the preheated oven and bake for about 45 minutes or until the chicken is no longer pink and the juices run clear. The chicken is done when its internal temperature reaches at least 165 degrees F or 74 degrees C. Remove from the oven and allow the chicken to cool. Then, shred the chicken and set aside.
Step 3: Over the open flame of a gas stove burner, char each tortilla half using metal tongs for about a minute until lightly puffed.
Step 4: Into the bottom of a medium baking dish, pour about half an inch of enchilada sauce. On top, arrange 6 layers of tortillas in one layer. Then, sprinkle over half of the chicken followed by 1/3 of the cheese, half of the sour cream, and 1/3 of the rest of the enchilada sauce. Do the same layers. Then, coat the rest of the tortillas with some of the enchilada sauce, arranging the tortillas on top. Cover with the rest of the cheese and top everything off with the rest of the enchilada sauce.
Step 5: Tent the baking dish and place it in the preheated oven. Bake for about 45 minutes. Remove the casserole from the oven when cone and let it cool slightly.
Step 6: Serve and enjoy!
