Mexicanby TheMealDBChicken Enchilada CasseroleServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+14 oz jar Enchilada sauce3 Cups shredded Monterey Jack cheese6 corn tortillas2 chicken breastsStepsStep-by-step0 of 7 done1Cut 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.2Remove chicken from the pot and shred with two forks.3Preheat oven to 375 F degrees.4Start 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.5Sprinkle 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.6Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.7Serve warm.Source: TheMealDB
