Description
Discover the ultimate Green Chile Chicken Enchiladas recipe that will spice up your dinner routine. Learn how to make this delicious dish from scratch today!
Ingredients
- 4 chicken breast fillets (about 1 kg)
- garlic salt to taste
- 18 (6 inch) corn tortillas, torn in half
- 1 (800 g) can green chile enchilada sauce
- 1 (225 g) container reduced fat sour cream
Instructions
- Collect all necessary components. Set your oven to a temperature of 350 degrees F (175 degrees C) and apply a light coating of grease to a medium-sized baking dish.
- Add garlic salt to the chicken for flavor and place it in the greased dish. Cook in the preheated oven until the chicken is fully cooked, with clear juices and no pinkness, approximately 45 minutes. Ensure the internal temperature reaches at least 165 degrees F (74 degrees C).
- Let the cooked chicken cool down, then use two forks to tear it into shreds and put it aside.
- While the chicken cools, use metal tongs to lightly toast each tortilla half over the flame of a gas stove burner until they puff slightly, for about a minute.
- Pour around 1/2 inch of enchilada sauce to cover the base of a medium baking dish, then place 6 tortilla halves on top in one layer.
- Layer with half of the shredded chicken, one-third of the cheese, half of the sour cream, and one-third of the remaining enchilada sauce.
- Create another set of layers in the same manner. Thoroughly coat the rest of the tortillas with the remaining enchilada sauce and place them on top. Sprinkle the top with the remaining cheese and finish with any leftover enchilada sauce.
- Cover the dish and place it in the preheated oven, allowing it to bake for 45 minutes. Allow it to cool slightly before serving.
