Name: Quick and Easy Green Chile Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; Garlic salt, to taste; 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

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Introduction

This Quick and Easy Green Chile Chicken Enchilada Casserole is a flavorful, comforting dish perfect for busy weeknights. Layers of tender chicken, tangy green chile sauce, and melted cheese create a deliciously satisfying meal the whole family will enjoy.

A close-up view of a layered cheesy casserole served on a white plate set on a white marbled surface, showing about five thick layers. The bottom layer appears creamy and soft, light beige with pieces of green jalapeño peppers embedded within. Above this is a dense, creamy layer mixed with shredded chicken, topped with a rich, smooth white sauce. The next layer is another creamy base filled with more jalapeño pieces, followed by a thick melted cheese layer in bright yellow and golden tones, with some browning spots on top. Fresh green cilantro leaves are placed on top for garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Garlic salt (to taste)

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

Step 1: Preheat the oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
Step 2: Season the chicken breasts with garlic salt and place them in the prepared baking dish. Bake for about 45 minutes or until fully cooked (internal temperature should reach 165°F/74°C and juices run clear).
Step 3: Let the chicken cool before shredding it into bite-sized pieces. Set aside.

Step 4: While the chicken cools, char the torn tortilla halves over an open flame using metal tongs, cooking about 1 minute until lightly puffed.
Step 5: Pour 1/2 inch of the enchilada sauce into the bottom of the baking dish. Arrange 6 tortilla halves in a single layer over the sauce.
Step 6: Layer half of the shredded chicken over the tortillas, then add 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.

Step 7: Repeat the layering with the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce.
Step 8: Cover the casserole and bake in the oven for 45 minutes.
Step 9: Allow the casserole to cool slightly before serving.

Tips & Variations

For extra flavor, season the chicken with cumin or chili powder alongside the garlic salt.
If you prefer a spicier dish, add chopped green chiles or jalapeños to the layers.
Use flour tortillas instead of corn for a softer texture.

Swap Monterey Jack cheese with a Mexican cheese blend for more complexity.
To save time, use pre-cooked rotisserie chicken shredded instead of baking chicken breasts.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover with foil and warm in a 350°F (175°C) oven until heated through.

How to Serve

A close-up view of a thick slice of creamy layered casserole on a white plate with a white marbled texture background. The dish has multiple visible layers: the bottom layer is a soft, pale creamy base mixed with pieces of green olives, followed by a thick, smooth, cheesy middle layer that looks rich and soft, topped with a golden, melted cheese crust that is slightly browned. On top, there are fresh green parsley leaves adding a pop of color. The textures range from creamy and smooth to slightly crispy on the top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours before baking. Keep it covered in the refrigerator until ready to bake, then follow the baking instructions.

Can I freeze this enchilada casserole?

This casserole freezes well. Wrap it tightly with foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.