Description
This Quick and Easy Green Chile Chicken Enchilada Casserole is a flavorful and comforting Mexican-inspired dish made with tender shredded chicken, charred corn tortillas, zesty green chile enchilada sauce, creamy sour cream, and melted Monterey Jack cheese. Perfect for weeknight dinners, it comes together with simple ingredients and bakes to a bubbly, delicious casserole that satisfies a crowd.
Ingredients
Scale
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
- Preheat and Prepare Baking Dish. Preheat your oven to 350°F (175°C), and lightly grease a medium-sized baking dish to prevent sticking.
- Season and Bake Chicken. Season the chicken breasts evenly with garlic salt and place them in the prepared baking dish. Bake for approximately 45 minutes or until the internal temperature reaches 165°F (74°C) and the juices run clear, ensuring the chicken is fully cooked.
- Shred Chicken. Remove the chicken from the oven and let it cool enough to handle. Shred the chicken into bite-sized pieces using two forks and set aside.
- Char Tortillas. Using metal tongs, carefully char the torn tortilla halves over an open flame for about 1 minute each until they become lightly puffed and have a slightly smoky flavor.
- Add First Layer of Sauce and Tortillas. Pour about 1/2 inch of green chile enchilada sauce into the bottom of the baking dish. Arrange 6 of the charred tortilla halves in a single layer over the sauce.
- Build First Layer. Top the tortillas with half of the shredded chicken, one-third of the shredded Monterey Jack cheese, half of the sour cream evenly dolloped, and one-third of the remaining enchilada sauce.
- Repeat Layers. Add another layer using the remaining tortillas, the rest of the shredded chicken, cheese, sour cream, and enchilada sauce to build the casserole.
- Bake the Casserole. Cover the casserole with foil and bake in the preheated oven for 45 minutes until the cheese is melted and bubbly.
- Cool and Serve. Remove the casserole from the oven and allow it to cool slightly before serving to let the flavors meld and ease portioning.
Notes
- If you prefer a spicier casserole, use a hotter green chile enchilada sauce or add diced jalapeños to the chicken layer.
- You can substitute chicken thighs for breasts if you want juicier meat.
- For a gluten-free version, ensure your corn tortillas and enchilada sauce are certified gluten-free.
- To save time, use rotisserie chicken and skip the baking step for chicken.
- Serve with fresh cilantro, sliced avocado, or a squeeze of lime for extra freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 casserole (approx. 300g)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: green chile chicken enchilada casserole, chicken casserole, easy enchilada recipe, baked enchiladas, Mexican chicken casserole
