Green Chili Enchilada Bake
Servings
8people
Cook Time
45minutes
Servings
8people
Cook Time
45minutes
Instructions
  1. Preheat oven to 350 degrees. Grease a medium baking dish.
  2. Place chicken in prepared dish and season with garlic salt. Bake for 45 minutes until juices run clear and chicken is no longer pink. Cool, shred, and set aside (I also sometimes do this step in the slow cooker. Place chicken in slow cooker, season with garlic salt, add about a half cup of water, and cook on low for about 6 hours until chicken is done).
  3. Pour about half an inch of enchilada sauce in the bottom of a medium baking dish. Arrange a single layer of tortilla pieces in a single layer in the bottom of the dish. Sprinkle with 1/2 of the chicken, 1/3 of the cheese, and 1/2 of the sour cream (I use a spoon and do little dollops of sour cream across the surface). Repeat tortilla/chicken/cheese/sour cream layer again.
  4. Coat remaining tortilla layers thoroughly with enchilada sauce and arrange over the top of the dish. sprinkle with remaining cheese.
  5. Cover, and bake for 45 minutes. I usually remove the foil and broil it for a minute or two to get the top nice and bubbly. Cool slightly and serve.
Recipe Notes

*I play with the number of layers depending on the size of the dish I’m using. A 9X13 usually just makes two layers of chicken, a smaller one makes 3. I also drizzle extra enchilada sauce over the top sometimes, it just depends on your personal preference. Recipe originally from Allrecipes.