Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole
[adapted from]
Prep Time:
30 Minutes
Cook Time:
1 Hour 30 Minutes
Ready In:
2 Hours

  • 4 skinless, boneless chicken breast halves
  • 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
  • red and green bell peppers
  • red and white onions
  • tomatoes
  • garlic salt and/or fresh garlic
  • 4oz can of salsa verde and/or green chilis
  • extra ½ cup cheese for final bake

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

2. Season chicken with garlic salt (or add garlic cloves). 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. Sautee red and green bell pepper, white and red onion and fresh garlic; add fresh cilantro and chopped tomatoes.

4. Mix veggies with chicken and add sour cream. (For more spice, add 4oz salsa verde and/or 1 small can green chilis.)

5. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.

6. 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/sour cream mixture, 1/3 cheese, 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

7. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

8. Optional: add additional ½ cup of cheese and cook an extra 30 minutes for cheese to bubble and brown.


NOTES: I had to use cheddar for half of the cheese because shaw’s sold me a bag yesterday that expired in mid-August. I didn’t notice the date at the store, but I did notice the big hunks of green mold today. Normally cheddar is my favorite, but it doesn’t melt quite right for this recipe. Also I added chives on the top…frost is coming soon, so I have to use up the herbs I have now before they all die. Finally, I know I’m an inefficient cook, but this recipe takes forever, or at least longer than the it says up top.


  • 1/2” enchilada sauce
  • 6 tortillas
  • ½ chicken/sour cream
  • 1/3 cheese
  • 1/3 remaining enchilada sauce
  • 6 tortillas
  • ½ chicken/sour cream
  • 1/3 cheese
  • 1/3 remaining enchilada sauce
  • tortillas coated in enchilada sauce


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