Quick and Easy Green Chile Chicken Enchilada Casserole
Indulge in the comforting flavors of this Quick and Easy Green Chile Chicken Enchilada Casserole. Perfect for busy weeknights or festive gatherings, this dish features layers of tender shredded chicken, creamy cheese, and zesty green chile enchilada sauce, all nestled between warm corn tortillas. It’s an effortless recipe that guarantees satisfaction for the whole family.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 18 corn tortillas
- 1 can (28 oz) green chile enchilada sauce
- 1 package (16 oz) shredded Monterey Jack cheese
- 1 container (8 oz) reduced-fat sour cream
- Garlic salt (to taste)
Instructions
- Preheat your oven to 350°F (175°C) and grease a medium baking dish.
- Season chicken breasts with garlic salt and bake for 45 minutes until cooked through. Shred the chicken once cooled.
- Char tortilla halves over an open flame for about 1 minute each.
- Layer half of the enchilada sauce in the baking dish, followed by six tortilla halves, half of the shredded chicken, one-third of the cheese, half of the sour cream, and another third of the enchilada sauce. Repeat layers.
- Cover with foil and bake for an additional 45 minutes.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 426
- Sugar: 3g
- Sodium: 812mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 92mg