Enjoy a flavorful and satisfying meal with this Quick and Easy Green Chile Chicken Enchilada Casserole, perfect for busy weeknight dinners.

Scale

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

Preheat your oven to 350°F (175°C).
Cook the chicken breast halves in a skillet over medium heat until fully cooked, then shred the chicken.
In a large bowl, combine the shredded chicken with garlic salt and half of the green chile enchilada sauce.
In a baking dish, layer half of the torn tortillas, followed by half of the chicken mixture, half of the sour cream, and half of the shredded cheese.
Repeat the layering with the remaining ingredients, finishing with a layer of cheese on top.
Pour the remaining green chile enchilada sauce over the top of the casserole.
Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
Let cool for a few minutes before slicing and serving.

Feel free to add your favorite toppings such as avocado, cilantro, or olives before serving.

Keywords: Quick and Easy Green Chile Chicken Enchilada Casserole, enchilada casserole, chicken casserole, green chile, easy dinner recipe