Quick and Easy Green Chile Chicken Enchilada Casserole Recipe
This Quick and Easy Green Chile Chicken Enchilada Casserole is a flavorful, comforting dish featuring tender baked chicken layered with corn tortillas, green chile enchilada sauce, creamy sour cream, and melty Monterey Jack cheese. Perfect for busy weeknights, it combines simple ingredients into a satisfying casserole with a mild spicy kick.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Garlic salt, to taste
Casserole
- 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
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease a medium-sized baking dish to prevent sticking.
- Bake the chicken: Season the chicken breasts with garlic salt to taste, place them in the prepared baking dish, and bake for about 45 minutes until fully cooked, reaching an internal temperature of 165°F (74°C) with clear juices.
- Cool and shred chicken: Remove the chicken from the oven and allow it to cool slightly, then shred into bite-sized pieces and set aside.
- Char tortillas: Using metal tongs, char the torn tortilla halves over an open flame for about 1 minute until lightly puffed and slightly toasted. This adds a smoky flavor and prevents them from becoming soggy.
- Layer bottom sauce and tortillas: Pour about 1/2 inch of green chile enchilada sauce into the bottom of the baking dish. Arrange 6 tortilla halves in a single, even layer over the sauce.
- Add first layers of filling: Top the tortillas with half of the shredded chicken, one-third of the shredded Monterey Jack cheese, half of the sour cream, and one-third of the remaining enchilada sauce, spreading evenly.
- Repeat layering: Use the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce to repeat the layering process for a second layer.
- Bake the casserole: Cover the assembled casserole with foil and bake in the preheated oven for 45 minutes until bubbling and heated through.
- Cool and serve: Allow the casserole to cool slightly before serving to set the layers and enhance flavors.
Notes
- Char the tortillas carefully to avoid burning; just puff and lightly toast them.
- You can use pre-cooked or rotisserie chicken to speed up preparation.
- Adjust garlic salt according to your taste preference and dietary needs.
- Substitute reduced-fat sour cream with plain Greek yogurt for a healthier twist.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Keywords: green chile chicken enchilada casserole, easy enchilada casserole, baked chicken enchiladas, Mexican casserole recipe, quick chicken casserole
