Chicken Enchilada Casserole
These super-cheesy Chicken Enchiladas are a fast, easy take on your favorite Mexican dish (and done in just over one hour!)
Ingredients
- 1 pound boneless skinless chicken breasts (about 2 large)
- 14 ounces enchilada sauce
- 6 medium corn tortillas
- 3 cups shredded Monterey Jack cheese
Instructions
- Cut the chicken breasts into smaller pieces to ensure even cooking. Place them in a pot and cover with enchilada sauce. Cook on a low to medium flame until the chicken is fully cooked, about 20 minutes, stirring occasionally.
- Once the chicken is cooked, remove it from the pot and shred it using two forks.
- Set your oven to 375°F to get it ready for baking the casserole.
- In an 8x8-inch baking dish, spread a small amount of enchilada sauce. Place two tortillas on top, cutting to fit if necessary. Add a layer of chicken, more sauce, and a sprinkle of cheese. Repeat layers twice more, ending with cheese on top.
- Place the casserole in the oven and bake until the cheese is melted and bubbly, and the top is slightly browned, about 20 to 30 minutes.
- Let the casserole cool slightly, then garnish with chopped green onions or cilantro if desired. Serve warm and enjoy!
Nutrition
Calories: 506kcalCarbohydrates: 12gProtein: 47gFat: 30gSaturated Fat: 17gSodium: 1515mgFiber: 2g
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