Green Chile Chicken Enchilada Casserole

Recipe Collection: Dinner

Green Chile Chicken Enchilada Bake, a mouthwatering Mexican dish that combines tender chicken, creamy Monterey Jack cheese, and zesty green chile sauce. This non-vegetarian casserole is perfect for family gatherings or weeknight dinners, offering a comforting blend of flavors and textures. With layers of corn tortillas, this dish is not only satisfying but also a crowd-pleaser.

Ideal for those who love hearty meals, this recipe is dairy-inclusive, making it a delicious option for cheese lovers. Discover the nutritional benefits of protein-rich chicken and the vibrant flavors of green chiles.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and enjoy the convenience of a shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Get ready to impress your family and friends with this delightful casserole—perfect for meal prep and guaranteed to become a favorite!

Overview

This Green Chile Chicken Enchilada Casserole is a delightful dish that combines the flavors of tender chicken, creamy cheese, and spicy green chile sauce. It's a family favorite that's easy to prepare and perfect for any occasion. The casserole is layered with corn tortillas, making it a comforting and satisfying meal.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Mexican

Serving Size: 8

Cooking Time: 105 minutes

Ingredients

• 4 Skinless, boneless chicken breast halves, tenderized
• 1 Pinch garlic salt, to taste
• 18 6 Inch corn tortillas, torn
• 1 28 Ounces (oz) can green chile enchilada sauce
• 1 16 Ounces (oz) package Monterey Jack cheese, shredded
• 1 8 Ounces (oz) container reduced fat sour cream

Steps

1. Preheat the oven to 350°F (175°C). Lightly grease a medium baking dish.
2. Season the chicken with garlic salt and arrange it in the prepared baking dish. Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes. Ensure the internal temperature reaches at least 165°F (74°C).
3. Allow the chicken to cool, then 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 of enchilada sauce into the bottom of a medium baking dish. Arrange 6 tortillas in a single layer on top.
6. Sprinkle with half of the shredded chicken, one-third of the cheese, half of the sour cream, and one-third of the remaining enchilada sauce.
7. Repeat the layers. Coat the remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange on top. Sprinkle with the remaining cheese and top with any remaining enchilada sauce.
8. Cover and bake in the preheated oven for 45 minutes. Cool slightly before serving.

Enjoy this delicious casserole with your favorite sides or as a standalone meal!