Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Garlic salt (to taste)
- 18 corn tortillas (6-inch), torn in half
- 1 can (28 oz) green chile enchilada sauce
- 1 package (16 oz) shredded Monterey Jack cheese
- 1 container (8 oz) reduced-fat sour cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a medium-sized baking dish.
- Season chicken breasts with garlic salt and place them in the baking dish. Bake for 45 minutes or until cooked through (internal temperature reaches 165°F/74°C).
- Shred the chicken once cooled.
- If desired, char tortilla halves briefly over an open flame.
- Layer enchilada sauce at the bottom of the dish, followed by tortillas, chicken, cheese, sour cream, and remaining sauce. Repeat layering until all ingredients are used.
- Cover with foil and bake for another 45 minutes.
- Allow to 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 250g)
- Calories: 370
- Sugar: 3g
- Sodium: 840mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg