Easy Green Chile Chicken Enchilada Bake

First, preheat the oven to its highest temperature setting, 350 degrees F (175 degrees C). Next, lightly coat a medium-sized baking dish with a thin layer of oil or cooking spray to prevent food from sticking.

Then, sprinkle some garlic salt over the chicken and place it in the prepared baking dish. Bake the chicken in the preheated oven until it reaches a safe internal temperature and is no longer pink, about 45 minutes. To check if the chicken is cooked, insert an instant-read thermometer into the center of the thickest part and wait for it to reach at least 165 degrees F (74 degrees C).

While the chicken is cooking, prepare another dish by heating up some tortillas over an open flame on a gas stove burner using metal tongs until they puff up slightly, about 1 minute.

In a separate dish, pour about half an inch of enchilada sauce to the bottom. Arrange six tortillas in a single layer on top and sprinkle with half of the chicken, one-third of the cheese, half of the sour cream, and one-third of the remaining enchilada sauce.

Repeat this layering process by adding more tortillas, chicken, cheese, sour cream, and enchilada sauce. Make sure to coat the remaining tortillas with some of the remaining enchilada sauce and arrange them on top. Finally, sprinkle the remaining cheese over the tortillas and cover with any leftover enchilada sauce.

Cover the dish with a lid or aluminum foil and bake in the preheated oven for 45 minutes. Remove the lid or foil before serving, and let it cool slightly before enjoying.