Chicken Enchilada Casserole

Ingredients

• 397 mlEnchilada sauce
• 340 gMonterey Jack cheese
• 6 pcsCorn tortilla
• 2 pcsChicken breast

Instructions

1. 1

   Cook the chicken in enchilada sauce

   • Cut each chicken breast into about 3 pieces so it cooks faster.
   • Place the chicken pieces in a small pot and pour the entire jar of enchilada sauce (about 397 ml) over them.
   • Cover and simmer on low to medium heat for about 20 minutes until the chicken is cooked through, stirring occasionally to prevent sticking.
   • Remove the chicken and shred it with two forks.
2. 2

   Layer the casserole

   • Preheat the oven to 190 °C.
   • Spread about 60 ml (1/4 cup) of enchilada sauce on the bottom of a baking dish.
   • Place 2 corn tortillas across the bottom of the dish.
   • Top with about one third of the shredded chicken, one third of the remaining sauce, and one third of the cheese.
   • Repeat twice more (3 layers total), finishing with cheese on top.
3. 3

   Bake and serve

   • Bake uncovered for 20–30 minutes until bubbly and the cheese is melted and begins to brown.
   • Remove from oven and serve warm.