Chicken Enchilada Casserole
Chicken
Chicken
4 servings
545 cal/serving
Instructions
1
Step 1
Cut each chicken breast into about three pieces, place pieces in a small pot, pour enchilada sauce over chicken, cover, and simmer on low–medium stirring occasionally until cooked through (about 20 minutes)
Chicken breastsEnchilada sauce
2
Step 2
Remove cooked chicken from the pot and shred with two forks
3
Step 3
Preheat oven to 375 F
4
Step 4
Spread about 1/4 cup of the leftover enchilada sauce over the bottom of a baking dish
5
Step 5
Place two corn tortillas across the bottom of the dish
Corn tortillas
6
Step 6
Top the tortillas with shredded chicken and about one third of the remaining sauce
7
Step 7
Sprinkle one third of the shredded Monterey Jack cheese over the layer
Shredded Monterey Jack cheese
8
Step 8
Repeat layering two corn tortillas, shredded chicken and sauce, and cheese two more times to build three layers
Corn tortillasShredded Monterey Jack cheese
9
Step 9
Bake uncovered at 375 F for 20 to 30 minutes until bubbly and cheese is melted and starting to brown
10
Step 10
Serve warm