Green Chile Layered Enchilada Casserole
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My family is always happy when I serve up a Mexican dish at meal time. This delicious Green Chile Layered Enchilada Casserole is a perfect option. You only need 5 ingredients to make this casserole!
A layered chicken enchilada casserole recipe is much easier to assemble than traditional enchiladas. Rolling up those enchiladas can get frustrating. Especially if those corn tortillas start cracking and breaking! That’s not an issue when making it in a layered version!
No need to be adding each ingredient into each tortilla either. Just spread each ingredient out in an easy layer. This recipe uses cooked chicken. So, it’s a great option to utilize that store bought rotisserie chicken too!
Ingredients to Make Green Chile Layered Enchilada Casserole
- COOKED CHICKEN BREASTS (shredded or diced)
- CORN TORTILLAS
- GREEN ENCHILADA SAUCE
- MONTERREY JACK CHEESE
- SOUR CREAM
How to Make Layered Chicken Enchilada Casserole
You start this enchilada casserole by spraying an 8 x 11 inch baking dish with non-stick cooking spray. Pour 1/4 of the green enchilada sauce in the dish and spread it out to coat the bottom evenly.
Next, you’re going to cut the 12 tortillas in half. Then, layer 8 of the corn tortilla halves into the bottom of the dish. Place half of the shredded chicken on top. Add 2/3 cup of cheese, 1/2 cup of sour cream, and another 1/4 portion of the enchilada sauce. Make sure each ingredient is spread around evenly.
Repeat these layers 1 more time. Now, you should have 2 layers of tortillas, chopped or shredded chicken, cheese, sour cream, and green enchilada sauce.
Top with the last 8 corn tortillas halves followed by the last 1/4 portion of green sauce and 2/3 cups of shredded cheese. Spray a piece of aluminum foil with non-stick spray and cover the dish with the foil sprayed side down.
Bake in a 350 degree oven for about 45 minutes until heated through. Cut into squares and serve. You can also add on toppings like diced tomatoes, chopped cilantro, and a dollop of sour cream. I used some fresh salsa. So simple and so tasty!
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas instead of corn tortillas in this recipe. Corn tortillas will give the dish a more traditional flavor, while flour tortillas will make it slightly softer.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time and refrigerate it overnight. Simply assemble the casserole as directed, cover it tightly with foil or lid, and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time if baking it straight from the refrigerator.
Can I adjust the level of spiciness in this recipe?
You can choose mild, medium, or hot green chile enchilada sauce to control the spice level based on your taste.
What can I serve with this casserole?
This easy chicken enchilada casserole pairs well with a variety of side dishes. Such as Spanish rice, black beans, refried beans, or a simple salad.
FOR MORE RECIPES LIKE THIS, TRY:
Green Chile Layered Enchilada Casserole
Real Mom Kitchen
Equipment
Ingredients
- 4 cups cooked chicken breast shredded or diced
- 12 (10-inch) corn tortillas cut in half
- 1 (28 oz) can green enchilada sauce
- 2 cups Monterey jack cheese shredded
- 1 (8 oz) container sour cream
Instructions
- Preheat oven to 350 degrees. Spray an 8×11" baking dish with non-stick cooking spray.
- Pour 1/4 of the enchilada sauce on the bottom of the baking dish to evenly coat the bottom.
- Cut the 12 tortillas in half.
- Place 8 of the tortilla halves in the bottom of the pan covering the enchilada sauce. Top with half the chicken followed with 2/3 cup of cheese, 1/2 cup sour cream, and another 1/4 portion of the enchilada sauce.
- Repeat the layers 1 time.
- To finish, add the remaining 8 tortilla halves. Then, top with the last of the enchilada sauce.
- Sprinkle 2/3 cup of cheese on top.
- Cover with a piece of foil sprayed with non-stick cooking spray. Bake at 350 degrees for 45 minutes. Serve warm.
Nutrition
Recipe adapted from All Recipes.
