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Green chile chicken enchilada casserole with melted Monterey Jack in a baking dish

Green Chile Chicken Enchilada Casserole

Layers of corn tortillas, shredded chicken, sour cream, Monterey Jack, and green chile enchilada sauce baked until bubbly. No rolling required.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner, Main Dish
Cuisine: Mexican-inspired
Calories: 488
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breast halves about 2 lb
  • garlic salt to taste
  • 18 corn tortillas 6-inch, torn in half
  • 1 can green chile enchilada sauce 28 oz
  • 1 package shredded Monterey Jack cheese 16 oz
  • 1 container reduced-fat sour cream 8 oz
Optional
  • 1 can diced green chiles 4 oz
  • 1 tsp ground cumin
  • 1/2 cup cilantro and green onions for serving

Method
 

  1. Preheat the oven to 350°F (175°C). Season the chicken with garlic salt and bake 22–28 minutes to 165°F. Cool and shred.
  2. Warm or lightly char the tortillas and tear in half.
  3. Spread ½ cup sauce in a greased 9 x 13-inch dish and add a layer of tortillas.
  4. Layer one-third each of chicken, sour cream, cheese, and ¾ cup sauce. Repeat twice, ending with tortillas, remaining sauce, and cheese.
  5. Cover with foil and bake 25 minutes, then uncover and bake 10–15 minutes until bubbly.
  6. Rest 10 minutes, garnish, and serve.

Notes

Use rotisserie chicken (about 4 cups) to save time. Refrigerate leftovers up to 4 days or freeze up to 3 months. Nutrition is an estimate per serving.