Quick and Easy Green Chile Chicken Enchilada Casserole Recipe is a quick and easy recipe. I used precooked chicken to save time that I just diced quickly. I put the 1/2 inch of sauce in the bottom of a greased 9x13 pan and then added whole tortillas that I dipped in the remaining enchilada sauce.

Ingredients:

garlic salt to taste

1 (28 ounce) can green chile enchilada sauce

1 (16 ounce) package shredded Monterey Jack cheese

1 (8 ounce) container reduced fat sour cream

18 (6 inch) corn tortillas, torn in half

4 skinless, boneless chicken breast halves

Method:

Preheat oven to 350 degrees F 175 degrees C.

Lightly grease a medium baking dish.

Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.

With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.

Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer.

Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat.

Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers.

Sprinkle with remaining cheese, and top with any remaining enchilada sauce

Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.