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Delicious Green Chile Chicken Enchilada Casserole topped with sour cream and fresh cilantro in a white baking dish

Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole is my ultimate solution for a delicious, no-fuss Mexican-inspired dinner. It layers tender shredded chicken, corn tortillas, and gooey cheese with a tangy green chile enchilada sauce for a crowd-pleasing meal. Prep is a breeze, and the oven does all the heavy lifting while you take care of everything else. 
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 4 skinless boneless chicken breast halves
  • Garlic salt to taste
  • 18 6-inch corn tortillas, torn in half
  • 1 28-ounce can green chile enchilada sauce
  • 1 16-ounce package shredded Monterey Jack cheese
  • 1 8-ounce container reduced-fat sour cream

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a medium baking dish.
  2. Season chicken with garlic salt and arrange in the baking dish. Bake for 45 minutes until juices run clear (internal temperature: 165°F).
  3. Shred the chicken with two forks and set aside to cool slightly.
  4. Char the tortillas over an open flame with tongs for about 1 minute per side, or skip this step if you’re short on time.
  5. Pour 1/2 inch of enchilada sauce into the bottom of your dish. Layer 6 tortilla halves, 1/2 the chicken, 1/3 the cheese, 1/2 the sour cream, and 1/3 of the sauce.
  6. Repeat the layers once. For the top layer, coat the tortillas in sauce, sprinkle with the remaining cheese, and drizzle with any leftover sauce.
  7. Cover with foil and bake for 45 minutes. Let cool for 10 minutes before serving.

Notes

Make it ahead: Assemble the casserole the night before, then bake it fresh for dinner.