Description
Green Chile Chicken Enchilada Casserole layers tender chicken, corn tortillas, green chile enchilada sauce, Monterey Jack cheese, and reduced-fat sour cream into a hearty, comforting Mexican-inspired dish perfect for family dinners or meal prep.
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
- Preheat oven to 375°F (190°C).
- Season chicken breasts with garlic salt and bake or cook until fully cooked. Shred chicken once cooled.
- Spread a thin layer of green chile enchilada sauce on the bottom of a greased 9×13-inch baking dish.
- Layer torn tortillas evenly over the sauce.
- Top tortillas with half of the shredded chicken, ½ of the cheese, and ½ of the sour cream.
- Repeat layers: remaining tortillas, chicken, cheese, and sour cream.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Cover with foil and bake for 25–30 minutes. Remove foil and bake an additional 5–10 minutes until cheese is melted and bubbly.
- Let rest 5 minutes before serving.
Notes
- For extra flavor, add diced green chilies or a dash of cumin to the chicken.
- Serve with rice, beans, or a fresh salad.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican