• 4 boneless, skinless chicken breast halves
• Garlic salt, to taste
• 18 corn tortillas (6-inch size), torn in half
• 1 can (28 ounces) green chile enchilada sauce
• 1 package (16 ounces) shredded Monterey Jack cheese
• 1 container (8 ounces) reduced-fat sour cream

• Preheat your oven to 350°F (175°C). Season the chicken breasts with garlic salt and bake until fully cooked. Let them cool slightly, then shred into bite-sized pieces.

• If desired, lightly char the corn tortillas over a gas burner using tongs. This step is optional but adds extra flavor and texture.

• Lightly grease your baking dish and spread a thin layer of green chile enchilada sauce on the bottom. Add a layer of tortilla halves, followed by shredded chicken, sour cream, cheese, and more sauce.

• Repeat the layers until all ingredients are used, finishing with enchilada sauce and a generous layer of cheese on top.

• Cover the dish with foil and bake until hot and bubbly. Let it rest for a few minutes before serving so the layers set nicely.

• Use rotisserie chicken to save time
• Don’t oversoak the tortillas in sauce to avoid a soggy texture
• Let it rest before slicing for cleaner servings
• Adjust spice level by choosing mild or hot enchilada sauce
• Add toppings like cilantro or green onions for extra freshness

• Mexican rice or cilantro lime rice
• A simple green salad
• Refried or black beans
• Fresh avocado slices or guacamole

• Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.

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