Description
This Quick and Easy Green Chile Chicken Enchilada Casserole is a flavorful and comforting Mexican-inspired dish loaded with tender baked chicken, smoky charred corn tortillas, zesty green chile enchilada sauce, creamy sour cream, and melted Monterey Jack cheese. Perfect for a family dinner, this casserole layers simple ingredients for a hearty, cheesy, and tangy meal that comes together effortlessly.
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). Lightly grease a medium-sized baking dish to prevent sticking.
- Season and Bake Chicken. Season the chicken breasts evenly with garlic salt to taste, then 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, indicating the chicken is fully cooked.
- Cool and Shred Chicken. Remove the chicken breasts from the oven and let them cool enough to handle safely. Shred the chicken into bite-sized pieces using forks or your hands, then set aside.
- Char the Tortillas. Using metal tongs, char the torn tortilla halves over an open flame for about 1 minute or until they puff slightly and develop light toasted spots. This step adds a smoky flavor and improves texture.
- Start Layering the Casserole. Pour about 1/2 inch of green chile enchilada sauce into the bottom of the baking dish to create a sauce base. Then arrange 6 of the charred tortilla halves in a single layer over the sauce.
- Add First Layers. Top the tortillas with half of the shredded chicken, followed by one-third of the shredded Monterey Jack cheese, half of the sour cream, and one-third of the remaining enchilada sauce.
- Repeat Layers. Repeat layering with the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce, ensuring the layers are evenly distributed for balanced flavor and texture.
- Bake the Casserole. Cover the entire casserole with foil or a lid and bake in the preheated oven for 45 minutes to allow the flavors to meld and the cheese to melt beautifully.
- Cool and Serve. After baking, allow the casserole to cool slightly before cutting into portions and serving to keep the layers intact and to let the flavors settle.
Notes
- Make sure the chicken is cooked through by checking its internal temperature with a meat thermometer.
- Char the tortillas carefully to avoid burning; they should be lightly toasted and puffed.
- You can substitute Monterey Jack cheese with a Mexican cheese blend or cheddar for variation.
- For extra heat, add sliced jalapeños or hot sauce to the layering process.
- This casserole can be prepared a day ahead and refrigerated before baking.
- Use reduced-fat sour cream for a lighter version without compromising creaminess.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Keywords: green chile chicken casserole, enchilada casserole, baked enchilada, easy chicken casserole, Mexican casserole, green chile enchiladas
