Chicken Enchilada Casserole
A Mexican-inspired casserole layering tortillas with seasoned chicken, enchilada sauce, and melted cheese, baked until bubbly and golden.
Pasos
- 1
Cut each chicken breast into about 3 pieces and place them in a small pot. Pour enchilada sauce over the chicken and simmer, covered, on low to medium heat until the chicken is cooked through (about 20 minutes). Stir occasionally to prevent sticking.
- 2
Remove the chicken from the pot and shred it with two forks.
- 3
Preheat the oven to 375°F 191 °C · 375 °F · Gas 5 · Fuego medio (190°C 190 °C · 374 °F · Gas 5 · Fuego medio).
- 4
Layer the casserole: spread about 1/4 cup of the leftover enchilada sauce in the bottom of a baking dish. Place two corn tortillas across the bottom.
- 5
Top with about 1/3 of the chicken, 1/3 of the remaining sauce, and 1/3 of the cheese. Repeat with the remaining tortillas, chicken, sauce, and cheese to form the final layer.
- 6
Bake uncovered for 20–30 minutes, until bubbly and the cheese has melted and started to brown on top.
- 7
Serve warm.
