Green Chile Chicken Enchilada Casserole

Prep: 30 mins | Cook: 1 hr 30 mins | Total: 2 hrs | Servings: 8 | Yield: 8 servings

If you love tortillas, this recipe is for you! I tried this recipe yesterday and I am so glad that I did because I never would have tasted perfection! This is the perfect snack to serve when you have friends over. Enjoy!


4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inches) corn tortillas, torn in half
1 (28 ounces) can green chile enchilada sauce
1 (16 ounces) package shredded Monterey Jack cheese
1 (8 ounces) container reduced-fat sour cream


Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a medium baking dish.

Step 3: Rub garlic salt all over the chicken.

Step 4: Add the seasoned chicken in a single layer into the greased baking dish.

Step 5: Place inside the preheated oven and bake for 45 minutes or until there are no longer juices coming out.

Step 6: Remove from the oven and allow it to cool. Shred and set aside.

Step 7: Char the tortilla on the stove for 1 minute. Use a metal tong.

Step 8: On the bottom of a medium baking dish, pour in 1/2-inch of the enchilada sauce.

Step 9: Add about 6 tortilla chips and arrange them in a layer.

Step 10: Add 1/2 of the chicken, 1/2 sour cream, 1/3 enchilada sauce, and cheese on top. Repeat this process until all the ingredients are used up.

Step 11: Spread the rest of the enchilada sauce on top of each filled tortilla.

Step 12: Cover the baking dish and place it inside the preheated oven. Bake for about 45 minutes or until the cheese has melted completely.

Step 13: Remove from the oven and let it sit on a wire rack to cool.

Step 14: Serve warm and enjoy!

Nutrition Facts:

Per Serving: 488.1 calories; protein 33.1g 66% DV; carbohydrates 32.6g 11% DV; fat 25.2g 39% DV; cholesterol 95mg 32% DV; sodium 955.2mg 38% DV.


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