Description
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 ...
Instructions
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
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
Sprinkle 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
Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top