Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 13 min
Cook time: 50 min
Total time: 1 h 3 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 14 oz enchilada sauce; 3 cups shredded monterey jack cheese; 6 corn tortillas; 2 chicken breasts

A Mexican dinner. Ready in about 1 hour 3 minutes. Difficulty: medium.

13 minPrep (about)
50 minCook (about)
1 hr 3 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

2 chicken breasts

Fresh & other

3 cups shredded monterey jack cheese
6 corn tortillas

Sauces & oils

14 oz enchilada sauce

How to make it

Steps in our own plain words.

Cut every chicken breast in around 3 pieces, so that it cooks faster.
Put it in a small pot.
Pour Enchilada sauce over it.
Heat covered on low to medium heat till chicken is cooked through, about 20 minutes.
No water is needed, the chicken will heat in the Enchilada sauce.
Make sure you stir every so often so that it doesn't stick to your bottom.
Remove chicken from the pot.
Shred with two forks.
Turn the oven on to 375 F degrees.
Start layering the casserole.
Start with around ¼ cup of your leftover Enchilada sauce over bottom of a baking dish.
I used longer baking dish, so I can put 2 corn tortillas across.
Place 2 tortillas on the bottom.
Top using ⅓ of the chicken and ⅓ of the rest of the sauce.
Sprinkle with ⅓ of the cheese.
Repeat starting with 2 more tortillas.
Chicken, sauce, cheese.
Repeat with last layer with cheese, sauce, chicken, tortillas and the remaining ingredients.
Cook in the oven for 20 to 30 min uncovered, till bubbly plus cheese has melted plus started to brown on top.
Serve warm.