Quick and Easy Green Chile Chicken Enchilada Casserole
Description
This delicious chicken enchilada casserole recipe simply involves layering shredded chicken with tortillas, sour cream, cheese, and enchilada sauce.
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
Directions
1
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2
Season chicken with garlic salt; arrange in the prepared baking dish. Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3
Cool chicken, shred with two forks, and set aside.
4
Meanwhile, char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.
5
Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish; arrange 6 tortillas in a single layer on top.
6
Sprinkle with 1/2 of the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
7
Repeat layers. Coat remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange on top. Sprinkle with remaining cheese and top with any remaining enchilada sauce.
8
Cover and bake in the preheated oven for 45 minutes.
9
Cool slightly before serving.