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Green Chile Chicken Enchilada Casserole

Satisfying Green Chile Chicken Enchilada Casserole Delight

This Green Chile Chicken Enchilada Casserole is a quick and easy family-friendly dish, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 pounds Boneless, skinless chicken breasts You can substitute with chicken thighs for added juiciness.
  • 18 6-inch Corn tortillas, torn in half Tear them into quarters for better sauce absorption if you prefer not to char them.
  • 28 oz Green chile enchilada sauce Choose mild or hot depending on your spice tolerance.
  • 16 oz Shredded Monterey Jack cheese Feel free to use cheddar for a different twist.
  • 8 oz Reduced-fat sour cream Greek yogurt is a fantastic healthier alternative.
  • 1 teaspoon Garlic salt Regular salt can be used if you prefer that over garlic salt.
Optional Add-Ins
  • 1 cup Diced jalapeños For an extra kick of heat!
  • 1 teaspoon Cayenne pepper A sprinkle can elevate the flavor profile beautifully.

Equipment

  • Medium-sized baking dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a medium-sized baking dish.
  2. Season the chicken breasts with garlic salt and bake for approximately 45 minutes.
  3. Char the torn tortilla halves over an open flame or tear them into quarters.
  4. Layer the ingredients in the baking dish, starting with enchilada sauce, tortillas, chicken, cheese, and sour cream.
  5. Cover and bake the casserole for 45 minutes.
  6. Allow the casserole to cool for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

This casserole can be made ahead and refrigerated, simply add 15 minutes to the baking time if it's cold from the fridge.

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