Green Chile Chicken Enchilada Casserole


  • 4 cooked chicken breasts, shredded
  • 8 ounces sour cream
  • garlic salt to taste
  • 14 corn tortillas
  • 1 (28 ounce) can green chile enchilada sauce
  • 16 ounces Monterey Jack cheese, shredded


  1. Preheat oven to 350 degrees.Combine the cooked shredded chicken breastswith sour cream and garlic salt.set aside.
  2. Pour about 1/2 inch enchilada sauce in the bottom of a 9 by 13 inch baking dish.
  3. Place 4-5 tortillas on top of the sauce in a single layer.
  4. Top with half of the chicken mixture.Sprinkle with one third of the cheese.
  5. Pour one third of the remaining enchilada sauce over the cheese.
  6. Repeat the layers (tortillas, chicken mixture, cheese and sauce).
  7. Coat remaining tortillas thoroughly with enchilada sauce and arrange on top of the layers.
  8. Sprinkle with remaining cheese and top with any remaining enchilada sauce.
  9. Cover with foil and bake 45 minutes.
  10. Remove foil the last 5 minutes.
  11. Cool slightly before serving.Enjoy!
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