Chicken Enchilada Casserole
A layered baked casserole of chicken cooked in enchilada sauce, corn tortillas, and melted Monterey Jack cheese.
- 50 min
- 520 kcal
- Mexican
Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 6 servings
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Steps
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Step 1:
Cut each chicken breast into about 3 pieces so it cooks faster, and place the pieces in a small pot.
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Step 2:
Pour the enchilada sauce over the chicken. Cover and cook over low to medium heat until the chicken is cooked through, about 20 minutes; no water is needed. Stir occasionally so it does not stick to the bottom.
20 min -
Step 3:
Remove the chicken from the pot and shred it with two forks.
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Step 4:
Preheat the oven to 375°F.
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Step 5:
Spread about ¼ cup of the leftover enchilada sauce over the bottom of a baking dish. Arrange 2 corn tortillas over the sauce, then top with ⅓ of the chicken, ⅓ of the remaining sauce, and ⅓ of the cheese. Repeat with 2 more tortillas, chicken, sauce, and cheese, then make a final layer with the remaining tortillas, chicken, sauce, and cheese.
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Step 6:
Bake uncovered for 20 to 30 minutes, until bubbly and the cheese has melted and started to brown on top.
20–30 min -
Step 7:
Serve warm.
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