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Having a toddler in the house keeps me busy, and luckily he loves to help mommy in the kitchen cooking! We recently made this for daddy to take for lunches and it was a big hit, not to mention super easy to throw together. I honestly used the recipe more as a guideline and tossed stuff together that I had on hand. Also I used HEB’s 50/50 tortillas.

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Green Chile Chicken Enchilada Casserole

(Adapted from Eat at Allie’s)


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4 cooked chicken breasts, shredded I used a frozen green chile flavored chicken from HEB

8 ounces sour cream

garlic salt to taste

14 corn tortillas

1 (28 ounce) can green chile enchilada sauce

16 ounces Monterey Jack cheese, shredded


Preheat oven to 350 degrees.


Combine the cooked shredded chicken breasts with sour cream and garlic salt. Set aside.


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Pour about 1/2 inch enchilada sauce in the bottom of a 9 by 13 inch baking dish.


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Place 4-5 tortillas on top of the sauce in a single layer.


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Top with half of the chicken mixture.


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Sprinkle with one third of the cheese.


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Pour one third of the remaining enchilada sauce over the cheese.


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Repeat the layers (tortillas, chicken mixture, cheese and sauce). Coat remaining tortillas thoroughly with enchilada sauce and arrange on top of the layers. I didn’t coat my tortillas. Sprinkle with remaining cheese and top with any remaining enchilada sauce.


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Cover with foil and bake 45 minutes.  Remove foil the last 5 minutes. Cool slightly before serving.

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Thanks Lindsey for sending me pictures of your dish. She used rotisserie chicken in hers, which I bet added a nice flavor.


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