Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
- Season the chicken breasts with garlic salt. Place them in the prepared baking dish and bake for about 45 minutes, until the chicken is fully cooked (internal temperature should reach 165°F/74°C and juices run clear).
- Once cooked, remove the chicken and let it cool slightly before shredding it into bite-sized pieces. Set aside.
- While the chicken cools, char the tortilla halves over an open flame using metal tongs, cooking them for about 1 minute until lightly puffed.
Assembly
- Pour 1/2 inch of enchilada sauce into the bottom of the baking dish. Arrange 6 of the tortilla halves in a single layer on top of the sauce.
- Layer over half of the shredded chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
- Repeat the layering with the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce.
- Once all layers are assembled, cover the casserole and bake in the preheated oven for 45 minutes.
- After baking, allow the casserole to cool slightly before serving.
Nutrition
Notes
This casserole can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. For a spicier twist, consider adding diced jalapeños or using pepper jack cheese.