This chicken enchilada casserole recipe is so good that my four picky kids eat it — and I got my picture in the paper for it! If you want to skip the charring step, simply tear the tortillas into quarters so they absorb the sauce better.
Ingredients
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4 skinless, boneless chicken breast halves
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garlic salt to taste
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18 (6 inch) corn tortillas, torn in half
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1 (28 ounce) can green chile enchilada sauce
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1 (16 ounce) package shredded Monterey Jack cheese
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1 (8 ounce) container reduced fat sour cream
Description
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
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Season chicken with garlic salt; arrange in the prepared baking dish. Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Cool, shred, and set aside.
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Meanwhile, char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.
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Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish; arrange 6 tortillas in a single layer on top.
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Sprinkle with 1/2 of the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
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Repeat layers. Coat remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange on top. Sprinkle with remaining cheese and top with any remaining enchilada sauce.
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Cover and bake in the preheated oven for 45 minutes. Cool slightly before serving.
