Quick and Easy Green Chile Chicken Enchilada Casserole
Delight your family with this Quick and Easy Green Chile Chicken Enchilada Casserole—a comforting dish that’s perfect for any occasion. Featuring tender shredded chicken layered between corn tortillas, zesty green chile enchilada sauce, and gooey Monterey Jack cheese, this casserole is a flavor explosion that even the pickiest eaters will love. It comes together quickly and is ideal for meal prep, making it a go-to recipe for busy weeknights or when hosting friends and family. Serve it hot, garnished with fresh cilantro and avocado for an extra touch of freshness.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Garlic salt (to taste)
- 18 (6-inch) corn tortillas
- 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 the oven to 350°F (175°C) and grease a medium-sized baking dish.
- Season chicken with garlic salt and bake in the prepared dish for 45 minutes until cooked through.
- Shred the baked chicken once it's cooled.
- Char tortilla halves over an open flame until puffed.
- Layer half an inch of enchilada sauce in the bottom of the baking dish, followed by six tortilla halves.
- Add half of the shredded chicken, one-third of the cheese, half of the sour cream, and one-third of the remaining sauce.
- Repeat layers until all ingredients are used.
- Cover with foil and bake for another 45 minutes.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 360
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg