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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.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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.