Chicken with Green Chili Enchiladas
Ingredients:
- 4 skinless, boneless chicken breast halves
- To taste garlic salt
- 18 6-inch corn tortillas, torn in half
- 28 oz. can green chile enchilada sauce
- 16 oz. bag shredded Monterey Jack cheese
- 18 oz. sour cream
Directions:
- Preheat oven to 350 F. Grease a medium baking dish.
- 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 or to 165 F. Cool chicken, shred with two forks, and set aside.
- Pour about 1/2-inch enchilada sauce into the bottom of a medium baking dish; arrange six tortillas in a single layer on top. 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. 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.
- Cover and bake in the preheated oven for 45 minutes.
