Description
Discover how to make mouthwatering Green Chile Chicken and Cheese Enchiladas with this easy recipe. Perfect for any meal, these enchiladas are a delicious family favorite!
Ingredients
- 4 skinless, boneless chicken breast halves
- Garlic salt to taste
- 18 (6 inch) corn tortillas, torn in half
- 1 (28 ounce (794 g)) can green chile enchilada sauce
- 1 (16 ounce (454 g)) package shredded Monterey Jack cheese
- 1 (8 ounce (227 g)) container reduced fat sour cream
Instructions
- Set your oven to a temperature of 350 degrees F (175 degrees C) and lightly coat a medium-sized baking dish with grease.
- Sprinkle garlic salt over the chicken and place it in the prepared dish. Cook in the oven until the chicken is no longer pink inside and the juices are clear, around 45 minutes. The internal temperature should reach at least 165 degrees F (74 degrees C) when checked with a meat thermometer.
- Let the chicken cool, then use two forks to tear it into shreds and put it to the side.
- While the chicken cools, use metal tongs to briefly toast each tortilla half over a gas burner until they puff slightly, about 1 minute.
- Pour a layer of enchilada sauce, approximately 1/2 inch deep, into the bottom of a medium baking dish and place 6 tortilla halves in a single layer on top.
- Scatter half of the shredded chicken over the tortillas, then add one-third of the cheese, half of the sour cream, and one-third of the remaining enchilada sauce.
- Repeat the layering process. Coat the rest of the tortillas in the remaining enchilada sauce and place them on top. Add the remaining cheese and pour any leftover sauce over it.
- Cover the dish and bake in the preheated oven for 45 minutes. Allow it to cool a bit before serving.
Notes
- Season chicken breasts with garlic salt on both sides before bakingnBriefly toast corn tortillas over a gas burner for flavor and crispnessnLet the dish rest 10 minutes after baking for easier serving
