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 your oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
- Season chicken breasts with garlic salt, place in the baking dish, and bake for about 45 minutes or until the internal temperature reaches 165°F.
- Allow the chicken to cool slightly before shredding it into bite-sized pieces.
- Optionally, char tortilla halves over an open flame for about 1 minute until lightly puffed.
- Pour half an inch of enchilada sauce into the bottom of the baking dish. Layer with half of the torn tortillas, half of the shredded chicken, one-third of the cheese, half of the sour cream, and one-third of the remaining enchilada sauce.
- Repeat layering with remaining ingredients and then cover with foil; bake for an additional 45 minutes.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg