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Ingredients
- 8 Recipe Yield 8 servings
- Ingredients
- 4 4 4 skinless, boneless chicken breast halves
- to salt to taste
- 18 18 inch) 18 (6 inch) corn tortillas, torn in half
- 1 1 ounce) can 1 (28 ounce) can green chile enchilada sauce
- 1 1 ounce) package 1 (16 ounce) package shredded Monterey Jack cheese
- 1 1 ounce) container 1 (8 ounce) container reduced fat sour cream
- Directions
- 1 1.Preheat to 350 to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- 2 2.Season 45 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 3.With 1 metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
- 5 5.Cover, 45 and bake 45 minutes in the preheated oven. Cool slightly before serving.
Preparation
Step 1
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