Ingredients
- Enchilada sauce (14 oz jar)
- shredded Monterey Jack cheese (3 Cups)
- corn tortillas (6)
- chicken breasts (2)
Instructions
Steps
- Cut the chicken breasts into approximately 3 pieces each for quicker cooking. Place them in a small pot.
- Pour the Enchilada sauce over the chicken and cook covered on low to medium heat for about 20 minutes, stirring occasionally to prevent sticking. There's no need to add water as the chicken will cook in the sauce.
- Once cooked, remove the chicken from the pot and shred it using two forks.
- Preheat your oven to 375°F (190°C).
- Begin layering the casserole by adding about ¼ cup of the remaining Enchilada sauce at the bottom of a baking dish. If you have a longer dish, place 2 corn tortillas across the bottom.
- Layer ⅓ of the shredded chicken, followed by ⅓ of the remaining Enchilada sauce, and then sprinkle with ⅓ of the shredded Monterey Jack cheese. Repeat the layering with 2 more tortillas, chicken, sauce, and cheese.
- For the final layer, use the remaining tortillas, chicken, sauce, and cheese.
- Bake uncovered for 20 to 30 minutes, or until bubbly and the cheese is melted and slightly browned on top.
- Serve warm.