Description
A warm, layered casserole filled with tender chicken, zesty sauce, and gooey cheese, perfect for chilly nights.
Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 18 6-inch corn tortillas, torn in half
- 28 oz green chile enchilada sauce
- 16 oz shredded Monterey Jack cheese
- 8 oz reduced-fat sour cream
- 1 teaspoon garlic salt
- 1 cup diced jalapeños
- 1 teaspoon cayenne pepper
Instructions
- Cook the chicken by boiling or grilling until fully cooked, then shred it into bite-sized pieces.
- Mix the shredded chicken with garlic salt, diced jalapeños, and a portion of the green chile enchilada sauce in a large bowl.
- Spread a thin layer of enchilada sauce on the bottom of your baking dish.
- Layer half of the torn corn tortillas over the sauce, followed by half of the chicken mixture.
- Spoon a layer of sour cream on top of the chicken, then sprinkle half of the Monterey Jack cheese.
- Repeat the layering process with the remaining tortillas, chicken, sour cream, and cheese.
- Pour any remaining enchilada sauce over the top layer and finish with a generous sprinkle of cheese.
- Bake in the preheated oven for 25-30 minutes until heated through and the cheese is bubbly and golden.
Notes
For added texture, consider lightly charring the tortillas before assembling the casserole.
