Easy Green Chile Chicken Enchilada Casserole Recipe

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

Instructions

1. Preheat oven to 350°F (175°C) and grease a baking dish. Gather all ingredients for the chicken enchilada casserole.
2. Season chicken with garlic salt and bake in the preheated oven for about 45 minutes, or until cooked through. Ensure the internal temperature reaches 165°F (74°C).
3. Let the chicken cool slightly, then shred it with two forks and set aside.
4. Char each tortilla half over an open gas flame for about 1 minute using metal tongs until lightly puffed.
5. Pour 1/2 inch of enchilada sauce into the baking dish and arrange 6 tortillas in a single layer.
6. Sprinkle half the chicken, 1/3 of the cheese, half the sour cream, and 1/3 of the remaining enchilada sauce evenly over the tortillas.
7. Repeat these layers. Coat the remaining tortillas with enchilada sauce and arrange on top. Sprinkle with remaining cheese and enchilada sauce.
8. Cover the dish and bake in the preheated oven for 45 minutes until heated through.
9. Let cool slightly before serving this easy chicken enchilada casserole.

Nutrition

• Calories: 488 kcal
• Fat Content: 25 g
• Fiber Content: 4 g
• Sugar Content: 3 g
• Sodium Content: 955 mg
• Protein Content: 33 g
• Cholesterol Content: 95 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g