2-3 pounds boneless skinless chicken breasts (I fillet mine so they cook faster but you don’t have to)
1 can of green chili enchilada sauce – 10 oz (I use Old El Paso)
½ teaspoon of chili powder
½ teaspoon of garlic salt
½ – 1 cup of shredded Monterrey Jack Cheese
- Spray a 9×13 Pan with non stick spray.
- Place chicken in the bottom.
- Season with garlic salt and chili powder.
- Visit Easy Baked Enchilada Chicken @ eatingonadime.com for full instructions.