Quick and Easy Green Chile Chicken Enchilada Casserole
Recipe by SGRCOOKI from allrecipes.com
Dinner 2 Hr. 45 Mins.
Ingredients
8
8 servings
- •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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- 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).
- Cool, shred, and set aside.
- Meanwhile, char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.
- Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish; arrange 6 tortillas in a single layer on top.
- 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.
- 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.
- Cover and bake in the preheated oven for 45 minutes. Cool slightly before serving.
Nutritional Facts
Per 8 servings
- Calories: 488
- Carbohydrate: 33g
- Fat: 25g
- Fiber: 4g
- Protein: 33g
- Sugar: 3g
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