Quick and Easy Green Chile Chicken Enchilada Casserole

Ingredients

• 4 skinless , boneless chicken breast halves
• garlic salt to taste
• 18 corns tortillas , 6 inch
• 1 can green chile enchilada sauce , 28 ounce
• 1 package shredded Monterey Jack cheese , 16 ounce
• 1 container reduced fat sour cream , 8 ounce

Instructions

1. 1

   Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

2. 2

   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).

3. 3

   Cool chicken, shred with two forks, and set aside.

4. 4

   Meanwhile, char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.

5. 5

   Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish; arrange 6 tortillas in a single layer on top.

6. 6

   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.

7. 7

   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.

8. 8

   Cover and bake in the preheated oven for 45 minutes.

9. 9

   Cool slightly before serving.