Chicken Enchilada Casserole

Ingredients

• 14 ozenchilada sauce, jar or can
• 3 cupsMonterey Jack cheese, shredded
• 6corn tortillas
• 2chicken breasts

Method

1. 1

   Cut each chicken breast into about 3 pieces so they cook faster. Place in a small pot, pour the enchilada sauce over, and cook covered over low to medium heat for about 20 minutes until the chicken is cooked through, stirring occasionally to prevent sticking. No water is needed.

2. 2

   Remove the chicken from the pot and shred with two forks.

3. 3

   Preheat the oven to 375°F.

4. 4

   Spoon about ¼ cup of the leftover enchilada sauce over the bottom of a baking dish. Place 2 corn tortillas on the base, top with ⅓ of the shredded chicken, ⅓ of the remaining sauce, and ⅓ of the cheese. Repeat for two more layers, finishing with tortillas, chicken, sauce, and cheese.

5. 5

   Bake uncovered for 20–30 minutes, until bubbling and the cheese has melted and started to brown on top.

6. 6

   Serve warm.

Nutrition per serving