Thursday, July 22, 2010


Since I had a dream that I ate dinner with the Neely's last night, I thought today would be a perfect time to share my go-to meal (even though it has nothing to do with the Neely's). There is nothing particularly healthy or spectacular about this dish, but it is something that is frequently enjoyed in our house. The recipe says it serves eight, but I will be honest and say that my husband and I eat half of it one night and the other half the next night. We like to eat like piggies sometimes. :)

Quick and Easy Green Chili Chicken Enchilada Casserole
Source: [I made my changes in green]
Original Recipe Yield
8 servings


  • 4 skinless, boneless chicken breast halves (I usually only use 3)
  • garlic salt to taste ( I prefer a chili lime seasoning)
  • 18 (6 inch) corn tortillas, torn in half (I tear them into quarters)
  • 1 (28 ounce) can green chile enchilada sauce
  • 1 (16 ounce) package shredded Monterey Jack cheese (I only use 8 ounces and it is still very cheesy)
  • 1 (8 ounce) container reduced fat sour cream
  • 4 or 5 green onions chopped
  • a handful of fresh cilantro chopped


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Season chicken with garlic salt (chili lime spice). 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.
  3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. (I skip this step entirely and just tear my tortillas into quarters)
  4. After reading some of the recipe's comments, I shred my chicken and mix it with the sour cream and chopped fresh cilantro in a bowl.
  5. 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. I top with 1/2 of the chicken/sour cream mixture, 1/3 of the cheese, 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. I top it with chopped green onions.
  6. Cover (I do not cover it, but I do put foil under my baking dish because it tends to spill over a bit), and bake 45 minutes in the preheated oven. Cool slightly before serving.

I serve this with a simple salad consisting of diced avocado, diced tomato, diced red onion, fresh lime juice, and a dash of chili lime seasoning. Heaven!!

*Margaritas are optional. :)


Tabitha said...

YUM!! I might just have to make these this weekend!

Kari said...

You know how to make it even EASIER?!?! Use a Rotisserie Chicken from the store. :) That's what I do!

cupcake monkey said...

Ooh, good idea!! I will keep that in mind!