A comforting Mexican chicken enchilada casserole — shredded chicken layered with corn tortillas, enchilada sauce and melting Monterey Jack, baked until bubbling.
- 14 oz jar Enchilada Sauce
- 3 Cups Shredded Monterey Jack Cheese
- 6 Corn Tortillas
- 2 Chicken Breasts
Tags:
Casserole Cheasy MeatVideo
Preparation
- Cut each chicken breast into about 3 pieces so it cooks faster and put in a small pot. Pour over the enchilada sauce and cook, covered, on low to medium heat until cooked through, about 20 minutes — no water needed, as the chicken cooks in the sauce, but stir occasionally so it doesn't stick.
- Remove the chicken and shred with two forks.
- Preheat the oven to 375°F.
- Spread about ¼ cup of the leftover sauce over the base of a baking dish. Place 2 tortillas on top, then a third of the chicken, a third of the remaining sauce, and a third of the cheese. Repeat with 2 more tortillas, chicken, sauce and cheese, then finish with a final layer of the remaining ingredients.
- Bake, uncovered, for 20 to 30 minutes, until bubbly and the cheese has melted and started to brown.
- Serve warm.
