Chicken Enchilada Casserole
Ingredients
Method
- 1
Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot.
- 2
Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes.
20:00 - 3
No water is needed, the chicken will cook in the Enchilada sauce.
- 4
Make sure you stir occasionally so that it doesn't stick to the bottom.
- 5
Remove chicken from the pot and shred with two forks.
- 6
Preheat oven to 375 F degrees.
- 7
Start layering the casserole.
- 8
Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish.
- 9
I used a longer baking dish, so that I can put 2 corn tortillas across.
- 10
Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce.
- 11
Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese.
- 12
Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
- 13
Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
30:00 - 14
Serve warm.