I hope everyone has a fun and exciting day planned for this festive Mexican holiday!
We're having enchilada casserole for dinner tonight to celebrate! Maybe we'll even enjoy a corona or two!
Quick and Easy Green Chile Chicken Enchilada Casserole
4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. 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.
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 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. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
This is so, so good! I highly recommend it!
Make sure you come back tomorrow for another fun post!
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