Dinner · Mexican

Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 14 oz jar Enchilada sauce; 3 Cups shredded Monterey Jack cheese; 6 corn tortillas; 2 chicken breasts

A simple and cheesy Mexican-inspired casserole with shredded chicken, flavorful enchilada sauce, and layers of corn tortillas and Monterey Jack cheese.

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Prep: 15 min
Cook: 50 min
Total: 65 min
Serves: 4
Level: Easy

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Method

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. Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce. Sprinkle with ⅓ of the cheese.
Repeat the layers starting with 2 more tortillas, then chicken, sauce, cheese. Repeat the 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.

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