Easy and Cheesy Enchilada Casserole
Serving Size / Yield
- 1 (14 oz.) jar enchilada sauce
- 2 cups shredded Monterey Jack cheese, shredded
- 6 (6-inch) corn tortillas
- 2 chicken breasts, sliced into 3 pieces each
Take out a pot and place the chicken breast pieces in the bottom of it. Top with the enchilada sauce and cook covered on medium heat for about 20 minutes, which is around how long it should take for the chicken to be cooked through. Remember to stir periodically while the chicken is cooking. When finished, remove the chicken from the pot and use 2 forks to shred it. Preheat your oven to 375 degrees F. Take out a casserole dish.
Begin layering by pouring 1/4 cup of the leftover enchilada sauce into the dish. Arrange 2 tortillas in the bottom of the dish. Add 1/3 of the chicken and then 1/3 of the remaining sauce. Add 1/3 of the cheese and repeat this layering process 2 more times. Bake for around 25 minutes uncovered, which is how long it should take for the casserole to be bubbly for the cheese to be melted. Serve.