Quick and Easy Green Chile Chicken Enchilada Casserole
A comforting and delicious casserole featuring layers of tender chicken, savory enchilada sauce, and melted cheese, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Season with garlic salt
- 18 pieces 6-inch corn tortillas, torn in half For layering
- 1 28 oz can green chile enchilada sauce For layering
- 1 16 oz package shredded Monterey Jack cheese Can substitute with other cheeses if desired
- 1 8 oz container reduced-fat sour cream For layering
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Season the chicken breasts with garlic salt and arrange in a lightly greased baking dish.
- Bake the chicken for approximately 45 minutes until the internal temperature reaches 165°F (74°C).
- Shred the chicken into bite-sized pieces once cooled slightly.
- Char the torn tortilla halves over an open flame for about a minute until lightly puffed.
Assembly
- Pour about ½ inch of green chile 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 cheese, half of the sour cream, and a third of the remaining enchilada sauce.
- Repeat the layers: tortillas, chicken, cheese, sour cream, and sauce.
- Finish with a final layer of tortillas and sauce on top.
Baking
- Cover the baking dish with aluminum foil and bake for an additional 45 minutes.
- Allow to cool for a few minutes before slicing into portions.
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Notes
Serve with a dollop of sour cream, chopped cilantro, or green onions. Pair with a side salad or tortilla chips for added crunch.