Name: Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; Garlic salt, to taste; 18 (6-inch) corn tortillas, torn in half; 1 (28 oz) can green chile enchilada sauce; 1 (16 oz) package shredded Monterey Jack cheese; 1 (8 oz) container reduced-fat sour cream

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Introduction

Chicken Enchilada Casserole is a comforting and flavorful dish that combines tender chicken, melted cheese, and spicy enchilada sauce in layers of crispy tortillas. It’s a perfect meal for family dinners or casual gatherings, delivering a satisfying Mexican-inspired flavor without the fuss.

A thick slice of layered dish consisting of three main layers of soft tortilla filled with shredded white chicken and green chili peppers, all covered with creamy sauce and topped with browned melted yellow and white cheese. The cheese layer is bubbly and slightly golden, with fresh green cilantro leaves placed on top for garnish. The slice sits on a white plate on a white marbled surface, with a small piece missing on the side revealing the soft texture and creamy inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Garlic salt (to taste)
18 (6-inch) corn tortillas, torn in half
1 (28 oz) can green chile enchilada sauce
1 (16 oz) package shredded Monterey Jack cheese
1 (8 oz) container reduced-fat sour cream

Instructions

Step 1: Preheat the oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
Step 2: Season the chicken breasts with garlic salt and place them in the prepared baking dish. Bake for about 45 minutes or until the chicken is fully cooked (internal temperature should be 165°F/74°C and juices run clear).
Step 3: Remove the chicken from the oven and allow it to cool before shredding it into bite-sized pieces. Set aside.
Step 4: While the chicken cools, char the tortilla halves over an open flame using metal tongs, cooking each for about 1 minute until lightly puffed.
Step 5: Pour 1/2 inch of enchilada sauce into the bottom of the baking dish. Arrange 6 tortilla halves in a single layer on top of the sauce.
Step 6: Layer the dish by topping the tortillas with half of the shredded chicken, one-third of the cheese, half of the sour cream, and one-third of the remaining enchilada sauce.
Step 7: Repeat the layers with the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce.
Step 8: Cover the casserole and bake in the preheated oven for 45 minutes.
Step 9: Allow the casserole to cool slightly before serving.

Tips & Variations

For extra flavor, add chopped onions or jalapeños to the chicken before baking.
Use flour tortillas for a softer texture if preferred over corn tortillas.
Swap Monterey Jack with a blend of cheddar and mozzarella cheese for a different cheese profile.
Leftover casserole can be topped with fresh cilantro and a squeeze of lime for added brightness.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or in a preheated oven at 350°F (175°C) for about 15 minutes. Avoid freezing, as the sauce and sour cream texture may change after thawing.

How to Serve

A dark blue baking dish holds a thick layered casserole with a golden-brown cheese crust on top that looks crispy around the edges. The top layer is melted, bubbly cheese with light brown spots and a slightly stretchy texture. Below the cheese, creamy beige layers with visible chunks suggest shredded chicken mixed with sauce. A wooden spoon lifts a portion showing the layers pulling apart in gooey, cheesy strings, with some green herb garnish on top. The dish is set against a white marbled texture, and in the background, there is a blurred white bowl with green leaves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of baking my own?

Yes, using cooked rotisserie chicken can save time. Simply shred the chicken and proceed with layering the casserole as directed.

Is it possible to make this casserole ahead of time?

Absolutely. Assemble the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it as instructed, adding a few extra minutes if chilled.