Easy Chile Chicken Enchilada Casserole

Name: Easy Chile Chicken Enchilada Casserole
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Mexican
Ingredients: 18 6-inchs (6 inch) corn tortillas, torn in half; 794 grams green chile enchilada sauce; 8 servings garlic salt to taste; 454 grams package shredded Monterey Jack cheese; 227 grams reduced fat sour cream; 4 skinless, boneless chicken breast halves

The recipe Easy Chile Chicken Enchilada Casserole is ready in roughly 2 hours and is definitely a super gluten free option for lovers of Mexican food. This recipe serves 8. This main course has 494 calories, 32g of protein, and 22g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. A mixture of monterey jack cheese, chile enchilada sauce, garlic salt, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Equipment you will use

Baking Pan

Oven

Season chicken with garlic salt. Arrange in the prepared baking dish.

Ingredients you will need

Garlic Salt

Whole Chicken

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Baking Pan

Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.

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Oven

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

Ingredients you will need

Tortilla

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Stove

Tongs

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.

Ingredients you will need

Enchilada Sauce

Sour Cream

Tortilla

Whole Chicken

Cheese

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Baking Pan

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

Ingredients you will need

Enchilada Sauce

Cheese

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

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Oven

Equipment

Ingredients

Servings:

186-inchs

(6 inch) corn tortillas, torn in half 794grams

green chile enchilada sauce 8servings

garlic salt to taste 454grams

package shredded Monterey Jack cheese 227grams

reduced fat sour cream 4

skinless, boneless chicken breast halves

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Hahn Winery Monterey Pinot Noir with a 4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Hahn Winery Monterey Pinot Noir

Deep yet bright, with a lovely ruby hue, the Hahn Estates 2007 Monterey Pinot Noir begins with zesty aromas of white and black pepper. Silky and dynamic, new flavors and textures unfold with time. This is a balanced,extremely versatile and satisfying wine. Tangy spiced fruit, backed by cool-climate acidity at the front of the palate, carries the rich mouthfeel of this wine, well into the finish.Serve with pecan-crusted mahi-mahi or to bring out the spice, try with Pad Thai.