Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Garlic salt (to taste)
- 18 corn tortillas, torn in half
- 1 can (28 oz) green chile enchilada sauce
- 1 package (16 oz) shredded Monterey Jack cheese
- 1 container (8 oz) reduced-fat sour cream
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
- Season chicken with garlic salt and bake for about 45 minutes until cooked through, then shred into bite-sized pieces.
- Optional: Char tortilla halves over an open flame for added flavor.
- Layer enchilada sauce in the baking dish, followed by tortillas, shredded chicken, cheese, sour cream, and more sauce. Repeat layers until ingredients are used.
- Cover and bake for another 45 minutes. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg