Description
Indulge in a flavorful Green Chile Chicken Enchilada Casserole recipe that will satisfy your cravings. Learn how to make this delicious Mexican-inspired dish today!
Ingredients
- 4 skinless, boneless chicken breast halves
- garlic salt to taste
- 18 (6 inch) corn tortillas, torn in half
- 1 (28 ounce (794 g)) can green chile enchilada sauce
- 1 (16 ounce (454 g)) package shredded beef cheese
- 1 (8 ounce (227 g)) container reduced fat sour cream
Instructions
- Collect all necessary components. Set your oven to 350 degrees F (175 degrees C) and let it heat up. Lightly coat a medium-sized baking dish with oil.
- Sprinkle garlic salt on the chicken and place it in the greased baking dish. Cook in the heated oven until the chicken is cooked through and the juices are clear, approximately 45 minutes. Use a meat thermometer to ensure the internal temperature is at least 165 degrees F (74 degrees C).
- Allow the chicken to cool, then shred it using two forks and keep it aside.
- While the chicken is cooling, use metal tongs to lightly toast each tortilla half over a gas stove flame until they are slightly puffed, around 1 minute per piece.
- Spread about a 1/2 inch layer of enchilada sauce on the bottom of a medium baking dish; place 6 tortilla halves evenly on top.
- Layer with half of the shredded chicken, a third of the cheese, half of the sour cream, and a third of the remaining enchilada sauce.
- Layer the ingredients again in the same order. Dip the remaining tortilla halves in the leftover enchilada sauce and place them on top. Sprinkle with the rest of the cheese and pour any remaining enchilada sauce over.
- Cover the dish and bake in the already heated oven for 45 minutes.
- Let it cool slightly before serving.
