Quick and Easy Green Chile Chicken Enchilada Casserole Recipe
Introduction
This Quick and Easy Green Chile Chicken Enchilada Casserole is a comforting and flavorful meal perfect for busy weeknights. Layers of tender chicken, tangy green chile enchilada sauce, and melted Monterey Jack cheese come together in a delicious baked dish that the whole family will love.
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: Remove the chicken from the oven and let it cool before shredding into bite-sized pieces. Set aside.
- Step 4: While the chicken cools, char the tortilla halves over an open flame using metal tongs. Cook them 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 of the tortilla halves in a single layer over the sauce.
- Step 6: Layer the dish by topping the tortillas with half of the shredded chicken, one-third of the cheese, half of the sour cream, and one-third of the remaining enchilada sauce.
- Step 7: Repeat the layers with the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce.
- Step 8: Cover the casserole and bake in the preheated oven for 45 minutes.
- Step 9: Let the casserole cool slightly before serving.
Tips & Variations
- For extra flavor, add chopped green onions or cilantro between layers.
- Substitute chicken breasts with cooked shredded rotisserie chicken for a faster option.
- Use flour tortillas if corn tortillas are unavailable, though the texture will differ slightly.
- To reduce spice, choose a mild green chile enchilada sauce or add extra sour cream to balance heat.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave in short intervals. This casserole also freezes well; thaw overnight in the fridge before reheating.
How to Serve
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 ahead and refrigerate it uncovered until ready to bake. Just add a few extra minutes to the baking time if baking from cold.
What can I serve with this casserole?
This casserole pairs well with a simple side salad, Mexican rice, or steamed vegetables to balance the meal.
Print
Quick and Easy Green Chile Chicken Enchilada Casserole Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6–8 servings 1x
- Diet: Low Fat
Description
This Quick and Easy Green Chile Chicken Enchilada Casserole is a flavorful, layered Mexican-inspired dish featuring tender baked chicken, spicy green chile enchilada sauce, charred corn tortillas, creamy sour cream, and melted Monterey Jack cheese. Perfect for a cozy weeknight dinner, it combines simple ingredients with a satisfying blend of textures and flavors.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Garlic salt, to taste
Casserole
- 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) and lightly grease a medium-sized baking dish to prevent sticking.
- Bake the chicken: Season the chicken breasts evenly with garlic salt. Place them in the prepared baking dish and bake for about 45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear, indicating it is fully cooked.
- Shred the chicken: Remove the chicken breasts from the oven and allow them to cool sufficiently to handle. Once cooled, shred the chicken into bite-sized pieces and set aside.
- Char the tortillas: Using metal tongs, carefully char the torn tortilla halves over an open flame for about 1 minute until they lightly puff and develop a slight smoky flavor.
- Start layering: Pour approximately 1/2 inch of the green chile enchilada sauce into the bottom of the baking dish. Arrange 6 of the charred tortillas evenly in a single layer over the sauce.
- Layer ingredients: Top the tortillas with half of the shredded chicken, then sprinkle 1/3 of the shredded Monterey Jack cheese, spread half of the sour cream, and drizzle 1/3 of the remaining enchilada sauce evenly over the top.
- Repeat layers: Repeat the layering process using the remaining tortillas, shredded chicken, cheese, sour cream, and enchilada sauce to build additional layers.
- Bake the casserole: Cover the assembled casserole with foil or a lid and bake it in the preheated oven for 45 minutes, allowing the flavors to meld and the cheese to melt thoroughly.
- Cool and serve: After baking, remove the casserole from the oven and let it cool slightly before slicing and serving to enjoy the perfect warmth and texture.
Notes
- Be sure to check the internal temperature of the chicken to ensure it’s fully cooked and safe to eat.
- Charred tortillas add a smoky flavor; if preferred, you can warm tortillas without charring.
- Using reduced-fat sour cream keeps this recipe lighter but still creamy.
- The casserole can be assembled ahead of time and refrigerated before baking.
- Serve with fresh cilantro, diced onions, or avocado slices for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Keywords: green chile chicken enchilada casserole, easy chicken casserole, Mexican casserole, baked Mexican dish, enchilada casserole recipe, healthy chicken casserole
