Description
A flavorful and comforting casserole that comes together quickly, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 pounds Boneless, Skinless Chicken Breasts
- 18 (6-inch) Corn Tortillas
- 28 oz Green Chile Enchilada Sauce
- 16 oz Shredded Monterey Jack Cheese
- 8 oz Reduced-Fat Sour Cream
- 1 teaspoon Garlic Salt
- 1 cup Diced Jalapeños
- 1 teaspoon Cayenne Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Season your chicken breasts with garlic salt and cook in a skillet for about 6-7 minutes on each side.
- Shred the cooked chicken and mix it with half of the green chile enchilada sauce, cayenne pepper, and diced jalapeños.
- Pour some of the remaining sauce into a 9×13 baking dish.
- Layer torn tortillas, chicken mixture, and cheese, repeating until all ingredients are used.
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Cool for a bit before serving with sour cream and cilantro.
Notes
This recipe is versatile; feel free to add different vegetables or swap proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg