Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Garlic salt (to taste)
- 18 (6-inch) corn tortillas
- 1 (28 oz) can green chile enchilada sauce
- 1 (16 oz) package shredded Monterey Jack cheese
- 1 (8 oz) container reduced-fat sour cream
Instructions
- Preheat oven to 350°F (175°C). Grease a medium-sized baking dish.
- Season chicken with garlic salt and bake for 45 minutes or until cooked through (165°F internal temperature). Shred once cooled.
- Char tortilla halves over an open flame if desired.
- Layer enchilada sauce on the bottom of the baking dish, followed by tortilla halves, shredded chicken, cheese, sour cream, and more sauce.
- Repeat layering until all ingredients are used.
- Cover with foil and bake for 45 minutes. Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 casserole (approximately 275g)
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg