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Green Chile Chicken Enchilada Casserole

A deliciously comforting casserole featuring layers of shredded chicken, gooey cheese, and spicy enchilada sauce, perfect for families and gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • to taste Garlic salt Season chicken breast generously
  • 18 pieces 6-inch corn tortillas, torn in half Can substitute with flour tortillas if desired
  • 28 oz can green chile enchilada sauce Choose mild or hot based on preference
  • 16 oz package shredded Monterey Jack cheese Can substitute with cheddar cheese
  • 8 oz container reduced-fat sour cream Use low-fat options if desired

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
  2. Season the chicken breasts with garlic salt on both sides.
  3. Place the seasoned chicken breasts in the prepared baking dish and bake for about 45 minutes until fully cooked.
  4. Once the chicken is done, allow it to cool, then shred into bite-sized pieces.
  5. While the chicken cools, char the tortilla halves over an open flame for about 1 minute until lightly puffed and charred.
  6. Pour 1/2 inch of green chile enchilada sauce into the bottom of the greased baking dish.
Layering and Baking
  1. Arrange 6 of the tortilla halves in a single layer on top of the sauce.
  2. Top with half of the shredded chicken, 1/3 of the shredded cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
  3. Repeat the layers with the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce.
  4. Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes.
  5. Allow the casserole to cool slightly before serving.

Notes

Garnish with fresh cilantro, sliced jalapeños, or extra sour cream. Pairs well with Mexican rice or a garden salad.