Quick and Easy Green Chile Chicken Enchilada Casserole
A delightful and easy enchilada casserole that my kids love, featuring chicken and green chile sauce.
Equipment
- Medium Baking Dish
- oven
- Gas Stove
- Metal Tongs
Ingredients
Chicken and Tortillas
- 4 pieces skinless, boneless chicken breast halves
- to taste garlic salt
- 18 pieces corn tortillas, torn in half
Sauce and Cheese
- 1 28 ounce can green chile enchilada sauce
- 1 16 ounce package shredded Monterey Jack cheese
- 1 8 ounce container reduced fat sour cream
Instructions
Preparation
- Gather the ingredients. 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.
- Cool chicken, shred with two forks, and set aside.
- Char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.
- Pour about ½ inch enchilada sauce into the bottom of the medium baking dish; arrange 6 tortillas in a single layer on top.
- Sprinkle with ½ of the chicken, ⅓ of the cheese, ½ of the sour cream, and ⅓ 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.
Notes
Feel free to skip the charring step for the tortillas if you prefer to tear them for better sauce absorption.
Nutrition
Serving: 1sliceCalories: 488kcalCarbohydrates: 33gProtein: 33gFat: 25gSaturated Fat: 13gCholesterol: 95mgSodium: 955mgPotassium: 341mgFiber: 4gSugar: 3gVitamin C: 11mgCalcium: 501mgIron: 2mg
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