Green Chile Chicken Enchilada Casserole: A Comforting Tex-Mex Classic
A comforting Tex-Mex casserole layered with shredded chicken, green chile enchilada sauce, tortillas, cheese, and sour cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish, Casserole
- Method: Bake
- Cuisine: Tex-Mex
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 oven to 375°F (190°C).
- Season chicken breasts with garlic salt and bake or cook until fully cooked. Shred chicken once cooled.
- Spread a thin layer of green chile enchilada sauce on the bottom of a greased 9×13-inch baking dish.
- Layer torn tortillas evenly over the sauce.
- Top tortillas with half of the shredded chicken, ½ of the cheese, and ½ of the sour cream.
- Repeat layers with remaining tortillas, chicken, cheese, and sour cream.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Cover with foil and bake for 25–30 minutes. Remove foil and bake an additional 5–10 minutes until cheese is melted and bubbly.
- Let rest 5 minutes before serving.
Notes
- Adjust the level of green chiles for desired spiciness.
- Optional: garnish with fresh cilantro or diced tomatoes before serving.