Quick and Easy Green Chile Chicken Enchilada Casserole
Looking for a quick dinner that packs big flavor?
This Green Chile Chicken Enchilada Casserole is your secret weapon for busy nights.
With just a few simple ingredients, you’ll have a dish that’s bursting with bold, savory flavors—and the best part?
It’s loved by everyone, even the picky eaters.
Ready in under two hours, this casserole is sure to become a new family favorite!
For Green Chile Chicken Enchilada Casserole
- Chicken – Use 4 boneless, skinless chicken breasts for a lean protein. You can also use chicken thighs for a juicier alternative.
- Garlic Salt – Season the chicken with garlic salt for extra flavor.
- Corn Tortillas – 18 (6-inch) corn tortillas, torn in half for easier layering.
- Green Chile Enchilada Sauce – 1 (28 oz) can for a mild, tangy base with a slight kick.
- Monterey Jack Cheese – 1 (16 oz) package, shredded for a smooth melt and creamy texture.
- Sour Cream – 1 (8 oz) container, reduced-fat, for richness and creaminess.
Quick and Easy Green Chile Chicken Enchilada Casserole
This tasty chicken enchilada casserole is a family favorite, loved even by picky eaters. It's so simple and delicious that it even earned me a spot in the newspaper! You can skip the charring step if you prefer—just tear the tortillas into quarters for better absorption of the sauce.
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 the oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
- Season the chicken breasts with garlic salt and place them in the prepared baking dish. Bake for about 45 minutes or until the chicken is fully cooked (internal temperature should be 165°F/74°C and juices should run clear).
- Once baked, remove the chicken from the oven and allow it to cool before shredding it into bite-sized pieces. Set it aside.
- While the chicken cools, char the tortilla halves over an open flame using metal tongs, cooking them for about 1 minute until lightly puffed.
- Pour 1/2 inch of the enchilada sauce into the bottom of the baking dish. Arrange 6 of the tortilla halves in a single layer on top of the sauce.
- Layer the dish: top the tortillas with half of the shredded chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
- Repeat the layers, using the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce.
- Once all the layers are assembled, cover the casserole and bake in the preheated oven for 45 minutes.
- After baking, allow the casserole to cool slightly before serving.
- Can I use store-bought rotisserie chicken?
Absolutely! Grab a rotisserie chicken to save time. Shred it up, and you’re ready to go. Skip the baking and move straight to the casserole assembly! - Do I really need to char the tortillas?
Not at all! If you’re looking for a shortcut, just tear the tortillas into quarters. This way, they soak up the sauce beautifully without any extra work! - Can I prep the casserole ahead of time?
Yes, you can assemble the casserole earlier in the day, cover it, and store it in the fridge. When you’re ready, just pop it in the oven and bake as usual! - Can I substitute the sour cream for something else?
Totally! Greek yogurt works just as well, and it’ll add a bit of tang to the dish without sacrificing creaminess. - How can I make the casserole spicier?
Simple! Add a couple of diced jalapeños or a sprinkle of cayenne pepper to give it an extra kick. Adjust to your heat preference—make it as spicy as you like!
