Description
A comforting casserole layered with tender chicken, green chiles, and melted cheese, perfect for busy weeknights or gatherings.
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 the oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
- Season the chicken breasts with garlic salt and place them in the prepared baking dish. Bake for about 45 minutes or until fully cooked.
- Remove chicken from the oven and allow it to cool before shredding it into bite-sized pieces.
- Char the tortilla halves over an open flame until lightly puffed.
- Pour 1/2 inch of enchilada sauce into the bottom of the baking dish. Arrange 6 tortilla halves on top of the sauce.
- Layer the tortillas with half of the shredded chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce. Repeat layers.
- Cover the casserole and bake in the preheated oven for 45 minutes.
- Allow the casserole to cool slightly before serving.
Notes
Add diced jalapeños for a spicy kick and use rotisserie chicken for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg