Quick and Easy Green Chile Chicken Enchilada Casserole

Why Make This Recipe

Quick and Easy Green Chile Chicken Enchilada Casserole is perfect for busy weeknights. It’s simple to make, packed with flavor, and the whole family will love it. This dish combines tender chicken, hearty tortillas, and creamy cheese, all brought together with a zesty green chile enchilada sauce. In just a short time, you can have a delicious meal that requires minimal effort.

How to Make Quick and Easy Green Chile Chicken Enchilada Casserole

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

Directions:

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 and place them in the prepared baking dish. Bake for about 45 minutes or until the chicken is fully cooked (internal temperature should be 165°F/74°C and juices should run clear).
3. Once baked, remove the chicken from the oven and allow it to cool before shredding it into bite-sized pieces. Set it aside.
4. While the chicken cools, char the tortilla halves over an open flame using metal tongs, cooking them for about 1 minute until lightly puffed.
5. Pour 1/2 inch of the enchilada sauce into the bottom of the baking dish. Arrange 6 of the tortilla halves in a single layer on top of the sauce.
6. Layer the dish: top the tortillas with half of the shredded chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
7. Repeat the layers, using the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce.
8. Once all the layers are assembled, cover the casserole and bake in the preheated oven for 45 minutes.
9. After baking, allow the casserole to cool slightly before serving.

How to Serve Quick and Easy Green Chile Chicken Enchilada Casserole

Serve your casserole warm, straight out of the oven. You can pair it with a fresh salad or some avocado slices. This dish can also be topped with chopped cilantro, sliced jalapeños, or additional sour cream for extra flavor.

How to Store Quick and Easy Green Chile Chicken Enchilada Casserole

To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, bake in the oven at 350°F (175°C) until warmed through.

Tips to Make Quick and Easy Green Chile Chicken Enchilada Casserole

• You can use rotisserie chicken for quicker prep. Just shred it and skip the baking step.
• Feel free to adjust the amount of enchilada sauce and cheese according to your taste.
• For added spice, include diced green chilies or hot sauce in the layers.

Variation

You can make this dish vegetarian by using beans and vegetables instead of chicken. Just make sure to choose the right enchilada sauce that complements the veggie flavors.

FAQs

1. Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer. They will give a different texture but will still be delicious.

2. How can I make this recipe spicier?
To add more heat, you can include sliced jalapeños, spicier enchilada sauce, or hot sauce in the layers.

3. Can I make this casserole ahead of time?
Yes, you can prepare this casserole a day in advance. Assemble it and refrigerate, then bake it when you’re ready to serve.

Green Chile Chicken Enchilada Casserole

A simple and flavorful casserole combining chicken, tortillas, and cheese with zesty green chile enchilada sauce—perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

For the casserole

• 4 pieces boneless, skinless chicken breasts Use rotisserie chicken for quicker prep if desired.
• to taste Garlic salt
• 18 pieces 6-inch corn tortillas, torn in half Flour tortillas can be used as a substitute.
• 1 can (28 oz) green chile enchilada sauce Adjust amount based on your taste.
• 1 package (16 oz) shredded Monterey Jack cheese Feel free to adjust the amount.
• 1 container (8 oz) reduced-fat sour cream

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 and place them in the prepared baking dish. Bake for about 45 minutes or until the chicken is fully cooked (internal temperature should be 165°F/74°C and juices should run clear).
3. Once baked, remove the chicken from the oven and allow it to cool before shredding it into bite-sized pieces. Set it aside.
4. While the chicken cools, char the tortilla halves over an open flame using metal tongs, cooking them for about 1 minute until lightly puffed.

Assembly and Baking

1. Pour 1/2 inch of the enchilada sauce into the bottom of the baking dish. Arrange 6 of the tortilla halves in a single layer on top of the sauce.
2. Layer the dish: top the tortillas with half of the shredded chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
3. Repeat the layers, using the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce.
4. Once all the layers are assembled, cover the casserole and bake in the preheated oven for 45 minutes.
5. After baking, allow the casserole to cool slightly before serving.

Notes

Serve your casserole warm, straight out of the oven. Pair it with a fresh salad or avocado. Top with chopped cilantro, sliced jalapeños, or additional sour cream for extra flavor. To store, let it cool completely, cover tightly and refrigerate for up to 3 days, or freeze for up to 2 months.