Chicken Enchilada Casserole
Ingredients:
- Enchilada sauce - 14 oz jar
- shredded Monterey Jack cheese - 3 Cups
- corn tortillas - 6
- chicken breasts - 2
Instructions
- Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot
- Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes
- No water is needed, the chicken will cook in the Enchilada sauce
- Make sure you stir occasionally so that it doesn't stick to the bottom
- Remove chicken from the pot and shred with two forks
- Preheat oven to 375 F degrees
- Start layering the casserole
- Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish
- I used a longer baking dish, so that I can put 2 corn tortillas across
- Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce
- Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese
- Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese
- Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top
- Serve warm