Description
A vibrant symphony of flavors with tender chicken, layered tortillas, and cheesy goodness, perfect for cozy gatherings or quick weeknight meals.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Garlic salt (to taste)
- 18 (6-inch) corn tortillas, torn in half
- 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 the oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
- Season the chicken breasts with garlic salt and place them in the prepared baking dish. Bake for about 45 minutes or until fully cooked (internal temperature should reach 165°F/74°C).
- Remove the chicken from the oven and allow it to cool before shredding it into bite-sized pieces. Set aside.
- While the chicken cools, char the tortilla halves over an open flame for about 1 minute until lightly puffed.
- Pour 1/2 inch of the enchilada sauce into the bottom of the baking dish. Arrange 6 of the tortilla halves in a single layer on top of the sauce.
- Layer: top the tortillas with half of the shredded chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
- Repeat the layers with the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce.
- Cover the casserole and bake for an additional 45 minutes.
- Allow the casserole to cool slightly before serving.
Notes
For added flavor, consider adding diced jalapeños to the layers or topping with crushed tortilla chips during the last 10 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg