Chicken Enchilada Casserole
Chicken Enchilada Casserole — a Mexican-inspired chicken casserole recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Mexican, Casserole, Cheasy, Meat, Dinner
Ingredients
- 14 oz jar enchilada sauce
- 3 g monterey jack cheese
- 6 pcs corn tortillas
- 2 g chicken breasts
Instructions
- Trim each chicken breast into roughly three pieces and place them in a small saucepan.
- Pour the enchilada sauce over the chicken in the pot.
- Cover and simmer over low–medium heat, stirring occasionally, for about 20 minutes until the chicken is cooked through; do not add water.
- Remove the chicken and shred it with two forks; reserve the cooking sauce, setting aside about 1/4 cup for the bottom of the baking dish and keeping the remainder for the layers.
- Preheat the oven to 375°F (190°C).
- Spread about 1/4 cup of the reserved enchilada sauce evenly over the bottom of a baking dish.
- Lay two corn tortillas flat across the bottom of the dish.
- Top the tortillas with one-third of the shredded chicken, one-third of the remaining sauce, and one-third of the cheese.
- Repeat the layering two more times: add two more tortillas, another third of the chicken, sauce, and cheese; then finish with the final two tortillas and the remaining chicken, sauce, and cheese.
- Bake uncovered at 375°F (190°C) for 20 to 30 minutes, until the casserole is bubbly and the cheese is melted and beginning to brown.
- Remove from the oven and serve warm.