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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Quick and Easy Green Chile Chicken Enchilada Casserole Recipe

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This recipe for Quick and Easy Green Chile Chicken Enchilada Casserole is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 Monterrey Jack cheese
1 (8 ounce) container reduced fat sour cream
Directions:
Directions:
Preheat 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 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.

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

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, 1/3 cheese, 1/2 the sour cream, 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

Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
Alicia would make this for us when she hosted family breakfasts at her house. They are delicious!

 

 

 

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