Description
A delicious blend of tender chicken, creamy cheese, and the vibrant kick of green chiles in a layered casserole.
Ingredients
- 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 grease the baking dish.
- Season the chicken breasts with garlic salt and arrange them in the dish.
- Bake the chicken for about 45 minutes until fully cooked, ensuring the internal temperature reaches 165°F (74°C).
- Remove the chicken, cool, and shred into bite-sized pieces.
- Char the tortilla halves over an open flame until slightly puffed.
- Pour enchilada sauce into the bottom of the baking dish as a base.
- Layer 6 tortilla halves on the sauce, topping with half of the shredded chicken, a third of the cheese, half of the sour cream, and a third of the enchilada sauce.
- Repeat these layers, finishing with the last tortillas, chicken, cheese, sour cream, and sauce.
- Cover and bake for an additional 45 minutes.
- Let the casserole cool slightly before serving.
Notes
Char the tortillas for enhanced flavor. Adjust garlic salt to taste and consider adding more green chiles for extra heat.
