Chicken Enchilada Casserole

The recipe

Instructions

1. 1
   Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot
2. 2
   Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes
3. 3
   No water is needed, the chicken will cook in the Enchilada sauce
4. 4
   Make sure you stir occasionally so that it doesn't stick to the bottom
5. 5
   Remove chicken from the pot and shred with two forks
6. 6
   Preheat oven to 375 F degrees
7. 7
   Start layering the casserole
8. 8
   Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish
9. 9
   I used a longer baking dish, so that I can put 2 corn tortillas across
10. 10
    Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce
11. 11
    Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese
12. 12
    Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese
13. 13
    Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top

Reviews

No reviews yet. Made this recipe? Be the first to share how it went.

Sign in to leave a review.