Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 18 corn tortillas
- 1 can (28 oz) green chile enchilada sauce
- 1 package (16 oz) shredded Monterey Jack cheese
- 1 container (8 oz) reduced-fat sour cream
- Garlic salt (to taste)
Instructions
- Preheat oven to 350°F (175°C) and grease a medium-sized baking dish.
- Season chicken with garlic salt and bake for about 45 minutes until fully cooked.
- Shred the baked chicken into bite-sized pieces.
- Char tortilla halves over an open flame for about 1 minute.
- Layer enchilada sauce in the baking dish, followed by tortilla halves, shredded chicken, cheese, and sour cream. Repeat layers.
- Cover with foil and bake for another 45 minutes.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sugar: 2g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg