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). Lightly grease a baking dish.
- Season chicken with garlic salt and bake in the prepared dish for about 45 minutes until cooked through.
- Shred the chicken once cooled.
- Char tortilla halves over an open flame using metal tongs for about 1 minute per side.
- Pour half an inch of enchilada sauce into the baking dish, layering six tortilla halves on top.
- Layer half of the shredded chicken, one-third of the cheese, half of the sour cream, and one-third of the remaining enchilada sauce.
- Repeat layers with remaining ingredients.
- Cover and bake for an additional 45 minutes.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of casserole (approximately 220g)
- Calories: 320
- Sugar: 2g
- Sodium: 790mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg