Green Chile Chicken Enchilada Casserole
A comforting and easy casserole that layers charred tortillas, tender shredded chicken, tangy sour cream, melty Monterey Jack cheese, and vibrant green chile enchilada sauce.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts Use rotisserie chicken for a quicker option.
- 18 6-inch corn tortillas, torn in half Char before layering for better texture.
- 1 28 oz can green chile enchilada sauce Choose a medium-heat brand without preservatives.
- 16 oz shredded Monterey Jack cheese Freshly shredded cheese melts better.
- 1 8 oz container reduced-fat sour cream Adds tangy cooling flavor.
- to taste Garlic salt For seasoning the chicken.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
- Season the chicken breasts with garlic salt and place them in the prepared dish. Bake for about 45 minutes until the internal temperature reaches 165°F (74°C).
- Remove the chicken, let it cool, then shred into bite-sized pieces.
Char the tortillas
- Use metal tongs to char the torn tortilla halves over an open flame for about 1 minute until they puff slightly.
Layering the casserole
- Layer six tortilla halves in a single layer, slightly overlapping.
- Top with half of the shredded chicken, sprinkle with 1/3 of the cheese, dollop half of the sour cream, and drizzle 1/3 of the enchilada sauce.
- Repeat the layering process until all components are used.
Baking
- Cover the casserole with foil and bake for 45 minutes.
- Remove the foil and let cool for 10 minutes before serving.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven as directed. Can be assembled a day ahead and refrigerated. Use freshly shredded cheese for best results.