Quick and Easy Green Chile Chicken Enchilada Casserole

Quick and Easy Green Chile Chicken Enchilada Casserole

614
SGRCOOKI 1

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h servings 488 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 955 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

614
  1. 831 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 t...

Most helpful critical review

Have made this twice - once following the recipe exactly, which I am rating three stars as it was bland and lacked significant flavor. Secondly, I would give it a five based on changes made to ...

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 t...

Have made this twice - once following the recipe exactly, which I am rating three stars as it was bland and lacked significant flavor. Secondly, I would give it a five based on changes made to ...

This recipe is GREAT! I made this recipe twice. The first time I made it exactly the way the directions told me to except I did't char the tortillas, and it didn't turn out soupy or bland, It...

Delicious!! My husband and I liked this alot. He had 3 servings! This was so simple to make and clean up was minimal! So much quicker and easier than making enchiladas the old fashioned way. It ...

Oh My Goodness!!!! This was such a big hit! We had friends over for a Dinner/Game Night with a Mexican theme (b/c I am Hispanic) and EVERYONE LOVED THIS DISH!!! I am very bias when it comes to M...

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 ask...

I began making this dish a few years ago. I add in lots of cilantro, a 1/2 TBSP of lemon juice, one jalapeno and blend it with the store bought green enchilada sauce for improved flavor. Alterna...

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...

I was too hungry to bake the chicken so I cooked it on the stovetop. Since I was too hungry to let it cool before shredding the chicken, I chopped it up with my food chopper. I skipped the charr...