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Quick and Easy Green Chile Chicken Enchilada Casserole

Quick and Easy Green Chile Chicken Enchilada Casserole

Cost $15, save $10

Source: Recommended by CookPal

  • 90 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Protein

    • 🍗 4 skinless, boneless chicken breast halves

  • Seasoning

    • 🧄 Garlic salt to taste

  • Base

    • 🌽 18 (6 inch) corn tortillas, torn in half

  • Sauce

    • 1 (28 ounce) can green chile enchilada sauce

  • Dairy

    • 🧀 1 (16 ounce) package shredded Monterey Jack cheese
    • 🍼 1 (8 ounce) container reduced fat sour cream

STEPS

1

Preheat the oven to 350°F (175°C). Lightly grease a medium baking dish.

2

Season chicken with garlic salt; arrange in the prepared baking dish. Bake until no longer pink and juices run clear (internal temp at least 165°F), about 45 minutes.

3

Cool the chicken, shred it, and set aside.

4

Char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.

5

Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish. Arrange 6 tortillas in a single layer on top.

6

Sprinkle with 1/2 of the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce. Repeat layers.

7

Coat remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange on top. Sprinkle with remaining cheese and top with any remaining enchilada sauce.

8

Cover and bake in the preheated oven for 45 minutes. Cool slightly before serving.

NUTRIENTS

Per 1 serving

🔥

488

Calories

  • 33
    Protein
  • 33
    Carbs
  • 25
    Fats

💡 For a spicier version, add chopped jalapeños between layers.You can substitute corn tortillas with flour tortillas for a softer texture.Prep the chicken a day ahead for quicker assembly.