Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 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
- Garlic salt (to taste)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
- Season the chicken breasts with garlic salt and bake in the prepared dish for about 45 minutes, or until fully cooked.
- Allow the chicken to cool slightly before shredding it into bite-sized pieces.
- Char each tortilla half over an open flame if desired.
- In the baking dish, layer enchilada sauce, tortillas, shredded chicken, cheese, sour cream, and repeat until all ingredients are used.
- Cover with foil and bake for another 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg