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–+ servings

Quick and Easy Green Chile Chicken Enchilada Casserole

This delicious chicken enchilada casserole layers shredded chicken, tortillas, cheese, and tangy green chile sauce for an effortless Mexican-inspired dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 4 skinless boneless chicken breast halves, cooked and shredded
  • 10 corn tortillas cut into strips
  • 2 cups shredded Monterey Jack cheese or cheddar
  • 1 10-ounce can green enchilada sauce
  • 1 cup sour cream
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Optional: fresh cilantro chopped for garnish

Method
 

  1. Gather your ingredients and preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. In a skillet over medium heat, warm the olive oil. Sauté the onion and garlic until fragrant and translucent, about 3 minutes.
  3. Add the shredded chicken, cumin, salt, and pepper to the skillet; stir until well combined and heated through.
  4. Spread a thin layer of green enchilada sauce on the bottom of the prepared baking dish.
  5. Layer half of the tortilla strips across the sauce. Top with half of the chicken mixture, dollops of sour cream, and one-third of the cheese.
  6. Add another layer of tortillas, the remaining chicken, more sour cream, and another third of the cheese.
  7. Finish with the last of the tortilla strips, the rest of the enchilada sauce, and remaining cheese.
  8. Bake for 30–35 minutes, or until the casserole is bubbly and the cheese is melted and golden.
  9. Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro if desired. Slice and serve your sizzling chicken enchiladas hot!
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