Name: Quick and Easy Green Chile Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; Garlic salt, to taste; 18 (6-inch) corn tortillas, torn in half; 1 (28 oz) can green chile enchilada sauce; 1 (16 oz) package shredded Monterey Jack cheese; 1 (8 oz) container reduced-fat sour cream

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Introduction

This Quick and Easy Green Chile Chicken Enchilada Casserole is a comforting, flavorful dish perfect for weeknight dinners. It combines tender shredded chicken, smoky green chile sauce, and melty Monterey Jack cheese in a layered casserole that’s sure to please the whole family.

The image shows a close-up of a thick, creamy dish with three visible layers on a white plate. The bottom layer is light and creamy, mixed with small bits of green jalapeños. The middle layer is chunky with white chicken pieces and more jalapeños, covered in a smooth sauce. The top layer is melted golden-yellow cheese with bubbly texture and slightly browned edges. On top of the cheese, there are a few fresh, green cilantro leaves. The background has a blurred white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Garlic salt (to taste)
18 (6-inch) corn tortillas, torn in half
1 (28 oz) can green chile enchilada sauce
1 (16 oz) package shredded Monterey Jack cheese
1 (8 oz) container reduced-fat sour cream

Instructions

Step 1: Preheat the oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
Step 2: Season the chicken breasts with garlic salt and place them in the prepared baking dish. Bake for about 45 minutes or until fully cooked (internal temperature should reach 165°F/74°C and juices run clear).
Step 3: Remove the chicken and let it cool before shredding into bite-sized pieces. Set aside.
Step 4: While the chicken cools, char the tortilla halves over an open flame using metal tongs for about 1 minute, until lightly puffed.
Step 5: Pour 1/2 inch of enchilada sauce into the bottom of the baking dish. Arrange 6 tortilla halves in a single layer over the sauce.
Step 6: Layer with half the shredded chicken, 1/3 of the cheese, half the sour cream, and 1/3 of the remaining enchilada sauce.
Step 7: Repeat the layers using the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce.
Step 8: Cover the casserole and bake for 45 minutes in the preheated oven.
Step 9: Let the casserole cool slightly before serving.

Tips & Variations

For extra flavor, add a sprinkle of chopped fresh cilantro or diced onions between layers.
Use rotisserie chicken to save time on baking the chicken breasts.
If you prefer a spicier dish, choose a green chile enchilada sauce with added heat.
Substitute Monterey Jack with a Mexican cheese blend or sharp cheddar for a different taste.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes.

How to Serve

A blue baking dish filled with a hot baked dip, showing a golden, bubbly top layer of melted cheese that is slightly browned around the edges. The dish has one serving being lifted with a wooden spoon, revealing a thick, creamy middle layer with shredded chicken and cheese stretching down. The top cheese layer is smooth with a few small herbs on top. The background shows a blurred white marbled surface and a small white bowl with green leaves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole in advance?

Yes, you can assemble the casserole a day ahead, keep it covered in the refrigerator, and bake it fresh when ready to serve.

What can I use if I don’t have access to an open flame for charring tortillas?

If you don’t have an open flame, you can lightly toast the tortillas in a dry skillet or warm them in the oven to make them pliable before layering.