• 070e5e58762c1a7c4470c6f8f9419b4c

Chicken Enchilada Casserole

In a hurry? Just use canned chicken!

Prep
Cook
Serves 6people
Ingredients
4
skinless, boneless chicken breast halves
garlic salt to taste
18
corn tortillas, torn in half
1
can (28 oz) green chile enchilada sauce
1
jar medium salsa
1
(16 oz) package shredded monterey jack cheese
1
(8 oz) container sour cream
Directions
1.
Preheat oven to 350 degrees. Lightly grease a medium baking dish.
2.
Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
3.
Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 salsa, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
4.
Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

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