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 oven to 350°F (175°C) and lightly grease a baking dish.
- Season chicken with garlic salt, place in the dish, and bake for about 45 minutes until fully cooked (165°F/74°C).
- Shred the chicken once cooled slightly.
- Char tortilla halves over an open flame for about 1 minute until lightly puffed.
- Layer enchilada sauce in the baking dish followed by tortilla halves.
- Add layers: half of the shredded chicken, one-third of the cheese, half of the sour cream, and one-third of the enchilada sauce.
- Repeat layers until all ingredients are used.
- Cover with foil and bake for another 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: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg