Chicken Enchilada Casserole
A comforting, cheesy Mexican-inspired chicken casserole layered with corn tortillas, tender shredded chicken simmered in enchilada sauce, and melted Monterey Jackâeasy weeknight dinner with bold flavor.
Servings
4
Difficulty
Easy
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Ingredients
Ingredients
- 396.89 ml enchilada sauce
- 3 cups Monterey Jack cheese shredded
- 6 pcs corn tortillas
- 2 pcs chicken breasts
Directions
- Cut each chicken breast into about 3 pieces and place in a small pot.
- Pour enchilada sauce over the chicken (no water needed), cover and cook on low to medium heat until chicken is cooked through, about 20 minutes, stirring occasionally.
- Remove chicken and shred with two forks.
- Preheat oven to 375 F (190 C).
- Spread about 0.25 cup of the leftover enchilada sauce over the bottom of a baking dish.
- Place 2 corn tortillas on the bottom, top with one third of the shredded chicken, one third of the remaining sauce and one third of the cheese.
- Repeat the layers twice more with the remaining tortillas, chicken, sauce and cheese.
- Bake uncovered for 20 to 30 minutes until bubbly and cheese is melted and starting to brown.
- Serve warm.