Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 3 cups sturdy tortilla chips
- 2 cups salsa (medium or hot)
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 1/4 cup fresh cilantro (optional)
- 1 cup sour cream
- 1 cup low-sodium chicken broth
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add oil and cook seasoned chicken for 5-7 minutes per side until golden brown.
- Remove the chicken, allow it to cool slightly, then shred into bite-sized pieces.
- In a bowl, mix sour cream and chicken broth until smooth.
- In a greased baking dish, layer half of the tortilla chips, half of the shredded chicken, half of the salsa, half of the sauce mix, and half of the cheese. Repeat layers with remaining ingredients.
- Bake uncovered for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8th of casserole (approx. 200g)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 75mg