I happened to have green chile sauce on hand and just googled "chicken enchiladas with green sauce." I found this recipe here. My notes are next to the recipe. This was super duper easy and a crowd pleaser. It tasted more authentic then my other chicken enchilada recipe (though we all love that one too- one can never have too many variations of enchiladas, right?).
Picture next time, promise.
- 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 ** I used medium cheddar cheese***
- 1 (8 ounce) container reduced fat sour cream*** I used the real deal, not reduced fat***
- 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.
- With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. ***I'd never done this before but it was easy and fun....totally added an authenic-ness to the meal****
- 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.