My four finicky kids eat this chicken enchilada casserole because it’s so amazing, and I was even featured in the newspaper for it! Simply tear the tortillas into quarters so they absorb the sauce easier if you want to avoid the charring step.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Season chicken with garlic salt; arrange in the prepared baking dish. Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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- Cool, shred, and set aside.
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- Meanwhile, char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.
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- Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish; arrange 6 tortillas in a single layer on top.
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- Sprinkle with 1/2 of the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
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- Repeat layers. Coat remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange on top. Sprinkle with remaining cheese and top with any remaining enchilada sauce.
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- Cover and bake in the preheated oven for 45 minutes. Cool slightly before serving.
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Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 4 g |
| Protein | 33 g |
| Saturated Fat | 13 g |
| Sodium | 955 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone loved it, but I tweaked it a bit. After reading some of the reviews, I added some twists and it turned out great! I didn’t bake the chicken, I stewed it in some spices, then shredded it. I added a can of rinsed black beans- so good! I also added some sriracha for some zing (it needs it). Plus, I drizzled some med. taco sauce on top before baking, to give it some color. I didn’t tear one tortilla…why bother? It’s all gone and all I want is more of it!
Quick and easy added some Munster and smoked Gouda, along with some medium cheddar. I also used a Costco rotisserie chicken to speed up the process(:
I boiled the chicken with onion, salt, and chicken bouillon
Made Exactly to recipes Was delicious
These were delicious! I used pepperjack cheese and added cumin and onion powder. I will be making these again! Thank you so much for the recipe!!
I added 2 cans rotel tomatoes and cummin reduced the Monterey Jack and added some cheddar. Served the sour cream on the side with avocado slices.
Yummy
This was amazing! I read some reviews before I made it, and also changed some things. I used a rotisserie chicken to save some time. A 9 by 13 dish. I used yellow corn tortillas. Monterey Pepper Jack, and nice melting Queso Asidero cheese. I dipped each tortilla in the green Enchilada sauce like someone said. I added some of the remaining on top, with the rest of the cheeses, and voila! It came out perfect. A big hit with the family! Thanks
I made this years ago, and never have stopped serving this dish.
This was a BIG hit in my family – even my picky teenage son went for seconds. I will make this often and even bring it to people who need a meal as I think it’ll travel well. I followed it as written with two modifications per other reviews: I put a thin layer of enchilada sauce on the bottom of the 9×13 pan, then mixed the rest with the sour cream to make spreading easier for the layers. I also added half a teaspoon of cumin and a quarter teaspoon of chili powder to the enchilada sauce/sour cream mixture. It really is a fantastic recipe!
It was a little soupy, but also really quick and easy, and everyone loved it.
Added some green chills and onions and it turned out great
It was really mushy. I should have coated the tortillas with green sauce and then start layering them with chicken, a little bit of red salsa, and then with cheese.
My company said this tasted like it was from a restaurant. I followed the recipe with no changes. Its a keeper.
The only change I made (since I don’t have a gas stove) was to add crumbled yellow corn chips instead of tortillas. Everyone asks me to bring this to potlucks. So good!
Delicious and satisfying. I used a street taco verde sauce since it was in my cabinet and it worked fine. Next time I might try queso blanco for fun, since I just really like the tase.
Very easy to make and delicious!! Big hit with the whole family!
I’ve made a slightly different version of this recipe (add petite diced tomatoes and cumin). Love it! Easy and yummy.
I have been making a recipe almost exactly like this for years. By cutting out a few steps, you can make this and the flavor is just as good, if not better. I do put a bit of the green enchilada sauce on the bottom. I tear tortillas in half so I can line them around the edges of the pan and they just use whole ones to fill the rest of the space in. I take the green enchilada sauce, a small can of green chilis, and sour cream and mix it into a sauce. I then add rotisserie chicken into the sauce. Pour half over the tortillas, then add shredded cheese, which can be anything, Mexican blend, Colby Jack or Mozzarella or a mixture. Just whatever you have. Repeat starting with tortillas and then the mixture, top with remaining enchilada sauce and cheese. Cover and bake for about 30 minutes. I usually use the smaller can of enchilada sauce to do this, but still make it in the 9 X 13 pan. If you don’t want to make that much, or just have a bit of chicken left over, then use a 9 X 9 pan, a 7 X 11 pan and adjust your ingredients accordingly. I’m kind of a “no measure cook”, put in what looks and tastes right. This is a pretty no fail recipe no matter how you do it, as long as you stick to the basics.
I’ve made this many times and it’s always a big hit with family and friends. Goes fast at potlucks so be ready for that. I use either boiled or rotisserie chicken, shredded, and I don’t dip the tortillas in the enchilada sauce. They get nice and moist cooking in the casserole dish. I also use less cheese but get the 4 cheese fiesta blend already shredded, so it’s tasty and quicker. I highly recommend sharing this out!
Mushy meh. It was okay, we mostly ate what we served, but I doubt anyone will touch the leftovers and the kids and husband all agreed it’s not a repeater.