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Chicken Enchilada Casserole Recipe

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★★★★★

5 from 86 reviews

This Chicken Enchilada Casserole is a comforting and flavorful layered dish featuring tender baked chicken, charred corn tortillas, zesty green chile enchilada sauce, creamy sour cream, and melted Monterey Jack cheese. Perfect for a family dinner, it combines classic Mexican-inspired flavors in an easy-to-make casserole baked to perfection.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • Garlic salt, to taste

Casserole

  • 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

  1. Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and lightly grease a medium-sized baking dish to prevent sticking.
  2. Bake Chicken: Season the chicken breasts evenly with garlic salt and place them in the prepared baking dish. Bake in the preheated oven for about 45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear, indicating it is fully cooked.
  3. Shred Chicken: Remove the chicken from the oven and allow it to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces and set aside for layering.
  4. Char Tortillas: Using metal tongs, char the tortilla halves over an open flame for about 1 minute until they puff lightly and have some char marks, adding smoky flavor and softness.
  5. First Layer: Pour about 1/2 inch of the green chile enchilada sauce into the bottom of the baking dish to coat it. Arrange 6 charred tortilla halves in a single layer on top of the sauce.
  6. Layer Ingredients: Top the tortillas with half of the shredded chicken, one-third of the shredded Monterey Jack cheese, half of the sour cream, and one-third of the remaining enchilada sauce. Spread each ingredient evenly to build layers.
  7. Repeat Layers: Repeat the layering process using the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce, creating a stacked layered casserole.
  8. Bake Casserole: Cover the assembled casserole with foil or a lid and bake in the oven at 350°F (175°C) for 45 minutes, allowing the flavors to meld and the cheese to melt beautifully.
  9. Cool and Serve: After baking, remove the casserole from the oven and let it cool slightly before serving to allow it to set for easy slicing and best flavor.

Notes

  • To char tortillas, you can use a gas stove flame or a grill for best results.
  • Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
  • Feel free to add diced onions or jalapeños into the layers for extra flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Chicken enchilada casserole, baked enchilada, Mexican casserole, green chile sauce, Monterey Jack cheese, comfort food

Find it online: https://deliciousdishspot.com/chicken-enchilada-casserole-recipe/