Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Garlic salt (to taste)
- 18 (6-inch) corn tortillas
- 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 medium baking dish.
- Season chicken breasts with garlic salt and bake for about 45 minutes until fully cooked.
- Shred the chicken into bite-sized pieces after cooling.
- Char tortilla halves briefly over an open flame.
- Layer enchilada sauce, tortillas, shredded chicken, cheese, and sour cream in the baking dish.
- Repeat layering until all ingredients are used, then cover and bake for an additional 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: 330
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg