Chicken Enchilada Casserole

Chicken · Mexican classic.

Ingredients

• 14 oz jar Enchilada sauce
• 3 Cups Shredded Monterey Jack cheese
• 6 Corn tortillas
• 2 Chicken breasts

Method

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

More Mexico recipes

• Tacos al Pastor
• Guacamole
• Enchiladas Rojas
• Pozole Rojo
• Chiles Rellenos
• Tamales