Quick and Easy Green Chile Chicken Enchilada Casserole

1. 1

   Gather the ingredients.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C).

3. 3

   Lightly grease a medium baking dish.

4. 4

   Season the chicken with garlic salt and place it in the prepared baking dish.

5. 5

   Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 45 minutes.

6. 6

   An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).

7. 7

   Let the chicken cool, shred it with two forks, and set it aside.

8. 8

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

9. 9

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

10. 10

    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.

11. 11

    Repeat the layers.

12. 12

    Coat the remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange them on top.

13. 13

    Sprinkle with the remaining cheese and top with any remaining enchilada sauce.

14. 14

    Cover and bake in the preheated oven for 45 minutes.

15. 15

    Cool slightly before serving.

• Calories 547.33 kcal High
• Protein 45.22 g Good Source
• Carbs 31.67 g Moderate
• Total Fat 26.18 g High
• Saturated Fat 13.44 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 139.83 mg High
• Sodium 974.86 mg High
• Fiber 1.25 g Low Source
• Sugar 3.85 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 455.39 mg Good Source
• Iron 1.71 mg Low Source
• Potassium 142.89 mg Low Source
• Vitamin A 49.71 mcg_rae Low Source
• Vitamin C 7.99 mg Low Source
• Vitamin D 0.43 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Gluten
• Corn 🌽
• Garlic 🧄