Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Quick and Easy Green Chile Chicken Enchilada Casserole Recipe
Quick and easy green chile chicken enchilada casserole satisfies four picky kids while earning family approval through kid-friendly flavors and convenient preparation. This family-tested recipe proves that healthy, authentic Mexican flavors can appeal to challenging young palates through proper seasoning balance. The casserole format simplifies serving.
This chicken enchilada casserole recipe is so good that my four picky kids eat it — and I got my picture in the paper for it! If you want to skip the charring step, simply tear the tortillas into quarters so they absorb the sauce better.
Prep Time:
15 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 45 mins
Servings:
8
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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 Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
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Season chicken with garlic salt; arrange in the prepared baking dish. Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Cool chicken, shred with two forks, and set aside.
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Meanwhile, char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.
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Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish; arrange 6 tortillas in a single layer on top.
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Sprinkle with 1/2 of the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
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Repeat layers. Coat remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange on top. Sprinkle with remaining cheese and top with any remaining enchilada sauce.
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Cover and bake in the preheated oven for 45 minutes.
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Cool slightly before serving.
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Nutrition Facts (per serving)
| 488 | Calories |
| 25g | Fat |
| 33g | Carbs |
| 33g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 488 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 13g | 66% |
| Cholesterol 95mg | 32% |
| Sodium 955mg | 42% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 4g | 13% |
| Total Sugars 3g | |
| Protein 33g | 66% |
| Vitamin C 11mg | 12% |
| Calcium 501mg | 39% |
| Iron 2mg | 9% |
| Potassium 341mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
