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QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE


QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Ingredients

4 halves of skinless and boneless chicken breast
garlic salt to taste
18 (6 inches) corn tortillas torn in half
1 (28 ounces) can green enchiladas chili sauce
1 (16 ounces) pack of grated Monterey Jack cheese
1 (8 oz.) Low fat sour cream container

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease the medium baking dish.
  2. Season the chicken with garlic salt. Put in a ready-made baking dish. Bake for 45 minutes in a preheated oven until the pinks cease and the juices become clear. Cool, cut and set aside.
  3. Using a pair of metal tongs, burn each tortilla halfway above the open flame of the gas burner for about 1 minute, until you begin to puff slightly.
  4. Pour about 1/2 inch of the enchiladas sauce onto the bottom of a medium-sized baking dish and place 6 flat cakes in one layer. Add 1/2 chicken, 1/3 cheese, 1/2 sour cream and 1/3 of the remaining enchiladas sauce. Reiteration. Carefully grease the remaining cakes with the remaining enchiladas sauce and put on top. Sprinkle with the remaining cheese, and put on top the remaining enchiladas sauce
  5. Cover and bake for 45 minutes in a preheated oven. Cool slightly before serving.

This article is adapted from this site.

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