Quick and Easy Green Chile Chicken Enchilada Casserole
This Green Chile Chicken Enchilada Casserole is a weeknight winner that comes together in no time, using simple ingredients you probably already have in your pantry.
It’s the perfect combination of comfort and flavor—tender chicken, gooey cheese, and a zesty green chile sauce all layered in a warm, savory casserole.
Plus, it’s a hit with even the pickiest eaters! Ready to satisfy your family’s cravings? Let’s get cooking!
For the Casserole
- Chicken – Use skinless, boneless chicken breasts for a lean option. Bake until tender and shred it for layering.
- Garlic Salt – Season the chicken with garlic salt for added flavor.
- Corn Tortillas – Torn into halves, they form the base layers of the casserole.
- Green Chile Enchilada Sauce – This provides a zesty and tangy flavor to the casserole.
- Monterey Jack Cheese – Shredded cheese that melts wonderfully for a gooey and delicious topping.
- Sour Cream – Reduced-fat sour cream adds creaminess to the casserole.
For the Assembly
- Vegetable Oil – Lightly grease the baking dish with vegetable oil to prevent sticking and add a slight richness to the casserole.
Quick and Easy Green Chile Chicken Enchilada Casserole
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Ingredients:
- 4 boneless, skinless chicken breast halves
- Garlic salt, to taste
- 18 corn tortillas (6-inch size), torn in half
- 1 can (28 ounces) green chile enchilada sauce
- 1 package (16 ounces) shredded Monterey Jack cheese
- 1 container (8 ounces) reduced-fat sour cream
Directions:
- Prepare the Chicken:
Preheat your 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 dish. Bake for about 45 minutes, or until the chicken is fully cooked through (an internal temperature of 165°F/74°C) and the juices run clear. - Shred the Chicken:
Once the chicken is done, let it cool before shredding it into bite-sized pieces. Set it aside. - Char the Tortillas (Optional):
If you want to char the tortillas, use metal tongs to hold each tortilla half over a gas stove burner. Lightly char them until they puff up, about 1 minute per side. - Assemble the Casserole:
Pour about 1/2 inch of enchilada sauce into the bottom of the baking dish. Arrange 6 tortilla halves in a single layer over the sauce. Then layer half of the shredded chicken, 1/3 of the shredded cheese, half of the sour cream, and 1/3 of the remaining enchilada sauce. - Repeat the Layers:
Repeat the layers with the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce. Top the final layer with the remaining cheese and any leftover enchilada sauce. - Bake and Serve:
Cover the casserole with foil and bake in the preheated oven for 45 minutes. Once done, let it cool slightly before serving.
Calories: 488 kcal | Carbohydrates: 33g | Protein: 33g | Fat: 25g | Saturated Fat: 14g |
Cholesterol: 74mg | Sodium: 651mg | Potassium: 413mg | Fiber: 3g | Sugar: 3g |
Vitamin A: 1260 IU | Vitamin C: 3mg | Calcium: 246mg | Iron: 2mg
- Can I prep this casserole the night before?
Definitely! Feel free to assemble everything up to 24 hours ahead of time. Just cover and refrigerate it, then pop it in the oven when you’re ready. It’ll save you time on a busy day!
- Can I skip cooking the chicken myself?
Yes, you can totally use rotisserie chicken! It’s a big time-saver. Just shred it and add it to the layers. You’ll have dinner ready in no time!
- Can I freeze this casserole?
Yep, you can freeze it! Just assemble it, cover it tightly, and store it in the freezer. When you’re ready, thaw it overnight and bake as usual. It’s perfect for meal prep!
- Can I use something instead of sour cream?
For sure! You can swap it out for Greek yogurt. It’ll still give you that creamy texture and a nice tang, plus it’s a little lighter.
- Can I add vegetables to the casserole?
Absolutely! Try adding some bell peppers, onions, or spinach. Just make sure to sauté them first so they’re nice and soft when you layer them in. It’ll add flavor and a pop of color!
