Quick and Easy Green Chile Chicken Enchilada Casserole
A flavorful Green Chile Chicken Enchilada Casserole featuring layers of shredded chicken, zesty green chile sauce, and melted Monterey Jack cheese, perfect for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Season the chicken breasts with garlic salt and place them in the baking dish.
- Bake the chicken for about 45 minutes until fully cooked (internal temperature 165°F).
- Allow the chicken to cool, then shred it into bite-sized pieces.
- Char the tortilla halves over an open flame for added flavor.
- Pour enchilada sauce into the bottom of the baking dish.
- Create your first layer with six tortilla halves on the sauce, then add half of the shredded chicken, one-third of the cheese, half of the sour cream, and another third of the enchilada sauce. Repeat the layering.
- Finish with the last tortillas, remaining chicken, cheese, sour cream, and sauce on top.
- Cover and bake for an additional 45 minutes. Let cool slightly before serving.
Notes
For added flavor, consider charring the tortillas and adding more green chiles if you enjoy a bit of heat. Ensure chicken is thoroughly cooked and shredded before layering for the best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg