Description
A family-friendly casserole featuring layers of tender chicken, spicy green chiles, and plenty of melty cheese.
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 lightly grease a medium-sized baking dish.
- Season the chicken breasts with garlic salt and lay them in the prepared baking dish. Bake for about 45 minutes or until the chicken is fully cooked.
- Remove the chicken and let it cool before shredding it into bite-sized pieces.
- Char the tortilla halves over an open flame for about 1 minute until they puff slightly.
- Pour 1/2 inch of enchilada sauce into the baking dish. Arrange 6 tortilla halves in a single layer over the sauce.
- Top with half the shredded chicken, one-third of the cheese, half of the sour cream, and one-third of the remaining enchilada sauce.
- Repeat the layers using the remaining tortilla halves, chicken, cheese, sour cream, and enchilada sauce.
- Cover the casserole and bake in the preheated oven for 45 minutes.
- Allow the casserole to cool slightly before serving.
Notes
Consider garnishing with fresh cilantro or diced green onions for added color.
