Layered Green Chile Chicken Enchilada Casserole With Charred Corn Tortillas
A deeply layered, creamy green chile chicken enchilada casserole built with charred corn tortillas and three cheesy layers — the cozy, crowd-feeding comfort dinner your whole family will request all fall and winter.
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Servings: 8
Ingredients
- 4 boneless skinless chicken breast halves
- Garlic salt, to taste (about ¾ tsp)
- 18 (6-inch) corn tortillas, torn in half
- 28 oz green chile enchilada sauce
- 16 oz Monterey Jack cheese, shredded and divided
- 8 oz reduced-fat sour cream
Instructions
- Preheat the oven to 350°F. Lightly grease a medium baking dish. Season the chicken breasts on both sides with garlic salt and arrange in the dish. Bake for 45 minutes until cooked through (internal temp 165°F). Cool, then shred with two forks. Set aside.
- Char each torn tortilla half over a gas burner flame using metal tongs for about 1 minute until lightly puffed with char marks. Alternatively, toast in a dry cast iron skillet over high heat for 30–45 seconds per side. Set aside.
- Pour about ½ inch of enchilada sauce into the bottom of your baking dish and spread to coat fully. Arrange 6 charred tortilla halves over the sauce in a single layer.
- Top with half the shredded chicken, half the sour cream, one-third of the cheese, and one-third of the remaining enchilada sauce. Spread each layer evenly.
- Repeat: add another layer of 6 tortilla halves, remaining chicken, remaining sour cream, another third of the cheese, and another third of the sauce.
- Arrange the final 6 tortilla halves on top. Coat them thoroughly with the remaining enchilada sauce, covering all edges. Sprinkle the last of the Monterey Jack generously over the top.
- Cover tightly with foil and bake for 45 minutes at 350°F, until the cheese is fully melted and the sauce is bubbling at the edges. Rest for 8–10 minutes before slicing and serving.
Notes
Notes
- The char step: Don't skip it. 8 minutes of flame-toasting your tortillas adds smokiness and prevents sogginess. It's the single biggest upgrade in this recipe.
- Rotisserie shortcut: Use a store-bought rotisserie chicken instead of baking your own to cut 45 minutes off the prep.
- Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 8–10 extra minutes to bake time from cold.
- Storage: Refrigerate covered for up to 3–4 days. Freeze unbaked for up to 2 months.
- Spice it up: Add diced jalapeños to the chicken layers or use hot green chile enchilada sauce.