Chicken Enchilada Casserole

Method9 steps

1. 1

   Step 1: Cut each boneless chicken breast (2) into about three pieces and put all six pieces in a small pot. Pour the entire enchilada-sauce jar over them. Bring the sauce to a gentle boil, then cover and cook over low-to-medium heat for about twenty minutes, stirring occasionally, until the chicken is fully cooked through and reaches 74°C / 165°F in its thickest pieces.

   Simmer chicken · 20 minUses 1 jar (14 oz) enchilada sauce, used to cook chicken then divided for layering · 2 boneless chicken breasts, cut into three pieces each in step 1

2. 2

   Step 2: Stir and check the complete cooked pot so nothing has stuck to the bottom. Keep the chicken and its cooked sauce together until separating them next.

   Uses The complete cooked chicken-and-sauce pot

3. 3

   Step 3: Lift every cooked chicken piece out of the sauce and shred it with two forks. Keep all the shredded chicken separate from the cooked sauce, retaining the sauce for the casserole layers.

   Uses All the cooked chicken and its sauce

4. 4

   Step 4: Heat the oven to 375°F, approximately 190°C.

5. 5

   Step 5: Choose a baking dish wide enough for two tortillas across. Spread about one-quarter cup of the retained cooked sauce over its bottom. Divide all the remaining cooked sauce into three equal portions for the layers and hold them separately from the sauced dish.

   Uses About ¼ cup cooked sauce for the base; divide the remainder into three portions

6. 6

   Step 6: Lay two of the six tortillas over the sauced dish base. Top with one-third of the prepared shredded chicken and the first of the three held cooked-sauce portions.

   Uses The dish with its cooked-sauce base · First 2 tortillas · First one-third of the shredded chicken · First one-third of the remaining sauce

7. 7

   Step 7: Sprinkle one cup of the measured cheese over the first layer. Make a second layer with two more tortillas, half the held remaining chicken, one held sauce portion and another cup cheese. Finish with the last two tortillas, all remaining shredded chicken, the last sauce portion and the last cup cheese. All six tortillas, all shredded chicken, all retained cooked sauce and all three cups cheese are now assembled.

   Uses The prepared first tortilla-chicken-sauce layer · 3 cups shredded Monterey Jack cheese, 1 cup per layer · Remaining 4 tortillas · Remaining two-thirds of the shredded cooked chicken · Remaining two-thirds of the held layer sauce

8. 8

   Step 8: Bake uncovered in the heated oven for twenty to thirty minutes until bubbly, the cheese melts and starts browning, and the filling is hot through.

   Bake completed enchilada casserole · 30 minUses The complete assembled casserole

9. 9

   Step 9: Serve the finished casserole warm.

   Uses The complete baked casserole