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Quick and Easy Green Chile Chicken Enchilada Casserole

SUBMITTED BY: SGRCOOKI      PHOTO BY: Michelle J

"I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better."
PREP TIME  30 Min
COOK TIME  1 Hr 30 Min
READY IN  2 Hrs
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

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

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
  3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
  4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
  5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2003 by Michele O'Sullivan
Excellent recipe. I served this tonight for dinner and my family loved it. I used the entire 28 oz. of the green chile enchilada sauce and did not have a soupy casserole. Here's how I prepared this recipe: I used a 9x13 baking dish and greased it with Crisco. To save time, I used two boxes of Tyson's diced chicken breast meat located in the freezer section at the grocery store. I cooked the chicken breast meat in a skillet and used cooking shears to further cut up the diced chicken meat. I seasoned the chicken with garlic salt as instructed. I did not char my tortillas. I tore each tortilla into about 6 pieces. After placing 1/2" of sauce on the bottom of the baking dish, I placed the rest of the sauce into a pie plate to coat the remaining torn tortilla pieces as instructed. I did not pour any of the sauce onto the layers. I found that coating all the remaining torn tortilla pieces completely soaked up all the sauce. Maybe that is how I avoided a soupy casserole as others have experienced. I don't know that for sure though. I added the sour cream to the cooked chicken and mixed it up. I found the mixed chicken and sour cream mixture easier to spread than trying to spread sour cream on top of the chicken and shredded cheese. After baking, I let it sit for about 10 minutes before serving. I am delighted to have found this recipe. I hope you try it.I served this with spanish rice and warmed tortilla chips.

34 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2003 by Navy_Mommy
This is a quick and easy recipe. I used precooked chicken to save time that I just diced quickly. I put the 1/2 inch of sauce in the bottom of a greased 9x13 pan and then added whole tortillas that I dipped in the remaining enchilada sauce. I mixed the chicken and sour cream together and spread over the tortillas. On the final layer I poured the remaining sauce over the tortillas. I covered with foil and baked. I didn't add the cheese on top until the very end because I was afraid it would burn.

18 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2003 by 3TIGGERS
I Love this recipe! I made a couple of adjustments to make it work better for me. I grilled my chicken on my George Foreman and browned my tortilla's in a skillet on the stove. My husband asked me to add black olives. I used 20 oz of the chile sauce. It was absolutely wonderful. Thank you! Thank you!

11 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 490

  • Total Fat: 25g
  • Cholesterol: 95mg
  • Sodium: 1023mg
  • Total Carbs: 33.7g
  •     Dietary Fiber: 3g
  • Protein: 33.1g

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