Chicken Enchilada Casserole (Printable Version)
Savory layered dish with chicken, cheese, tortillas, and green chiles baked until bubbly and golden.
# Ingredients Required:
→ Protein
01 -
700-900 grams boneless, skinless chicken breasts
→ Base
02 -
Corn or flour tortillas
→ Dairy
03 -
200 grams shredded cheddar and Monterey Jack cheese
04 -
240 ml sour cream
→ Vegetables and Sauces
05 -
1 can (approx. 120 grams) diced green chiles
06 -
480 ml enchilada sauce
# Guide to Cooking:
01 -
Set the oven temperature to 175°C (350°F) to prepare for baking.
02 -
In a skillet over medium heat, cook the chicken breasts thoroughly for 15-20 minutes until no longer pink inside. Allow to cool, then shred into bite-sized pieces.
03 -
Grease a baking dish lightly. Spread half of the enchilada sauce evenly across the bottom of the dish.
04 -
Place half of the tortillas over the sauce, followed by half of the shredded chicken, diced green chiles, and shredded cheese. Pour additional enchilada sauce evenly over the layers.
05 -
Repeat the layering process with the remaining tortillas, chicken, chiles, cheese, and enchilada sauce until all ingredients are used.
06 -
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
07 -
Remove the foil and continue baking for an additional 10 to 15 minutes until the casserole is bubbling and the top is golden brown.
# Extra Suggestions:
01 -
Allow the cooked chicken to cool slightly before shredding to avoid loss of moisture.