Several years ago I put together a cookbook for my son Stewart at Christmas. I printed out all his favorite recipes and put them all together in a cookbook for him. This is one of the recipes that I included in his cookbook. Besides chicken tacos, his absolute favorite, (you can find the recipe for them here) this casserole comes in a close second as far as one of his all time favorite meals. Not only is it delicious, it’s also very easy to make too.
I usually make this casserole after we have chicken tacos for dinner. I intentionally cook up extra meat so I can use the leftover meat from our chicken tacos for this casserole. It’s one of my very favorite leftover-makeover recipes.
If you don’t have any rotisserie chicken meat or cooked leftover chicken on hand check out this easy method, Cooking 101: Learn The Easy Way To Poach Chicken Breasts. It’s a quick and easy way to make chicken that you can use in any recipes that call for cooked chicken breasts.
Prepare tortillas:
Preheat a frying pan on the stovetop, add vegetable oil. Using metal tongs, cook each tortilla in the hot oil, until soft, about 30 seconds on each side. Drain on paper towels.
TIP: Don’t cook the tortillas too long, you don’t want them to get too crunchy or browned. You want to cook them until they are just slightly crisp and not mushy.
Assemble casserole:
Pour just enough enchilada sauce in the bottom of a medium baking dish to cover the bottom, about a half a cup.
Arrange 4 tortillas in a single layer. Cut tortillas to fit if needed.
TIP: Place the straight cut edges of the tortillas along the outside edges of the casserole dish and then fill in the center.
Top tortillas with enchilada sauce.
Top the layer of tortillas with a layer using 1/2 the chicken.
Top the chicken with a third of the shredded cheese and half the sour cream.
TIMESAVING TIP: If you’re a busy working mom, place frozen chicken breasts in a slow cooker and add enough chicken broth to cover. Cook on low all day while you are gone. Shred meat with two forks and use it when you assemble casserole.
You can use rotisserie chicken meat, leftover chicken breast meat, or poach chicken breasts for this casserole.
Spread about a third of the remaining enchilada sauce over the sour cream.
Repeat layers; tortillas, enchilada sauce, remaining chicken, third of the cheese, remaining sour cream, and enchilada sauce.
Top with final layer of 4 tortillas and enchilada sauce.
Add a final layer of cheese and finish with the sliced black olives.
Bake for 45 minutes in the preheated 350 degree oven until hot and bubbly and heated through.
Cheese should be melted and starting to lightly brown along the edges of the casserole dish.
Remove from oven and allow the casserole to cool for 15-20 minutes before serving. This gives it time to set up so it won’t be runny when you cut into it to serve.
I know why this is one of my son’s favorite meals…it’s freaking delicious!!! You are going to love how easy it is to make, and your family is going to love how delicious it is. I make this meal often when I have leftover chicken in the fridge. Ole! 💃
Pair with a side of The Best Restaurant Style Spanish Rice to round out the meal.
Green Chile Chicken Enchilada Casserole
Equipment
- Oven safe casserole dish.
Ingredients
- 3 large boneless, skinless chicken breasts cooked and shredded
- vegetable oil, for frying
- 12 6-inch corn tortillas
- 28 oz can green chile enchilada sauce
- 16 oz Monterey Jack or Pepper Jack cheese, shredded
- 8 oz sour cream
- 2.25 oz can sliced black olives, drained
Instructions
- Preheat oven to 350℉.
Prepare tortillas:
- Preheat a frying pan on the stovetop, add vegetable oil. Using metal tongs, cook each tortilla in the hot oil, until soft, about 30 seconds on each side. Drain on paper towels.
Assemble casserole:
- Pour just enough enchilada sauce in the bottom of a medium baking dish to cover the bottom, about a half a cup.
- Arrange 4 tortillas in a single layer and top with enchilada sauce. Cut tortillas to fit if needed.
- Top the layer of tortillas with a layer using 1/2 the chicken.
- Top the chicken with a third of the shredded cheese.
- Top shredded cheese with half the sour cream.
- Pour about a third of the remaining enchilada sauce over the sour cream.
- Repeat layers; 4 tortillas, enchilada sauce, remaining chicken, third of the cheese, remaining sour cream, third of the enchilada sauce.
- Top with final layer of 4 tortillas and top with enchilada sauce.
- Add a final layer of cheese and finish with the sliced black olives.
- Bake 45 minutes in the preheated 350 degree oven until hot and bubbly and heated through. Cheese should be melted and starting to lightly brown along the edges of the casserole dish.
- Remove from oven and allow the casserole to cool for 15-20 minutes before serving. This gives it time to set up so it won’t be runny when you cut into it to serve.
Did You Make This?
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