Green Chili Chicken Enchilada Casserole
This Green Chili Chicken Enchilada Casserole has the bold and zesty tastes of Mexican cuisine in casserole form. Whether you're preparing it for a special occasion or a cozy family dinner, it's a crowd-pleaser that will leave everyone asking for seconds.
Servings: 9 servings
Calories: 334kcal
Ingredients
- 18 6-inch corn tortillas
- 4 cups boneless chicken breast cooked and shredded (I use rotisserie chicken)
- 1 28 ounce can green chile enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat each tortilla on the stove until soft and lightly puffed, about 1 minute, then tear each tortilla in half.
- Pour enough enchilada sauce into the bottom of a 9x13 baking dish to coat the bottom.
- Arrange 12 tortilla halves in a single layer on top of the sauce.
- Layer 1/2 the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
- Repeat the layers – 12 tortillas, the remaining chicken, 1/3 more cheese, the remaining sour cream, and 1/3 more enchilada sauce.
- Layer the last 12 halves of tortillas, then the remaining enchilada sauce. Sprinkle with remaining cheese.
- Cover and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and everything is heated through.
- Cool for a few minutes, then serve warm.
Nutrition
Serving: 1enchilada | Calories: 334kcal | Carbohydrates: 25g | Protein: 24g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 260mg | Potassium: 396mg | Fiber: 3g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 259mg | Iron: 1mg