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Quick and Easy Green Chile Chicken Enchilada Casserole Recipe

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4 from 48 reviews

  • Author: Diane
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Description

This Quick and Easy Green Chile Chicken Enchilada Casserole is a flavorful, cheesy, and mildly spicy baked dish perfect for weeknight dinners. It combines tender baked chicken breasts, torn and lightly charred corn tortillas, hearty green chile enchilada sauce, creamy reduced-fat sour cream, and melted Monterey Jack cheese in layers, making a comforting Mexican-inspired casserole that the whole family will enjoy.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts
  • Garlic salt, to taste

Casserole Layers

  • 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

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a medium-sized baking dish to prevent sticking.
  2. 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, or until the internal temperature reaches 165°F (74°C) and juices run clear, indicating they are fully cooked.
  3. Shred the Chicken: Remove the chicken from the oven and allow it to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces and set aside.
  4. Char the Tortillas: Using metal tongs, carefully char the torn tortilla halves over an open flame. Cook each side for about 1 minute until lightly puffed and slightly blackened for extra flavor.
  5. Start the Layers: Pour about 1/2 inch of the green chile enchilada sauce into the bottom of the baking dish. Arrange 6 tortilla halves in a single layer over the sauce.
  6. Assemble the First Layer: 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, distributing evenly.
  7. Repeat the Layers: Add another layer starting with the remaining 12 tortilla halves, the remaining chicken, cheese, sour cream, and enchilada sauce.
  8. Bake the Casserole: Cover the assembled casserole with foil or a lid. Bake in the preheated oven for 45 minutes until the casserole is heated through and the cheese is melted and bubbly.
  9. Cool and Serve: Remove the casserole from the oven and allow it to cool slightly before serving. This resting time helps the layers set for easier slicing.

Notes

  • Charred tortillas add a subtle smoky flavor but can be skipped if preferred.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
  • You can substitute reduced-fat sour cream with regular for creamier texture.
  • Green chile enchilada sauce can be found in most grocery stores or substituted with red enchilada sauce if desired.
  • This casserole can be prepared a day ahead and refrigerated; bake fresh before serving.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://eatwithdiane.com/quick-and-easy-green-chile-chicken-enchilada-casserole-recipe/