Treat yourself to the irresistible Green Chile Chicken Enchilada Casserole, featuring succulent chicken breasts, seasoned with garlic salt, and layered with torn corn tortillas. This dish is brought to life with a generous coating of green chile enchilada sauce and a rich layer of shredded Monterey Jack cheese, all baked to perfection. Top it off with reduced-fat sour cream for a creamy finish.
Green Chile Chicken Enchilada Casserole is the perfect recipe for those looking to enjoy a meal that’s both flavorful and easy to prepare.
Prep Time
15 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 45 minutes
Ingredients
-
4 skinless, boneless chicken breast halves
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garlic salt to taste
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18 (6 inch) corn tortillas, torn in half
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1 (28 ounce) can green chile enchilada sauce
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1 (16 ounce) package shredded Monterey Jack cheese
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1 (8 ounce) container reduced fat sour cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Season chicken with garlic salt; arrange in the prepared baking dish. Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cool, shred, and set aside. Meanwhile, char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.
- Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish; arrange 6 tortillas in a single layer on top.
- Sprinkle with 1/2 of the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
- Repeat layers. Coat remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange on top. Sprinkle with remaining cheese and top with any remaining enchilada sauce.
- Cover and bake in the preheated oven for 45 minutes. Cool slightly before serving.
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