Chicken Enchilada Casserole

Prepare

1. 🥄Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot.

Cook

1. 🔥Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes.
2. 🧂No water is needed, the chicken will cook in the Enchilada sauce.

Steps

1. 🧂Make sure you stir occasionally so that it doesn't stick to the bottom.
2. 🍳Remove chicken from the pot and shred with two forks.

Prepare

1. 🍳Preheat oven to 375 F degrees.

Steps

1. 🫇Start layering the casserole.
2. 🍽️Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish.
3. 🌿I used a longer baking dish, so that I can put 2 corn tortillas across.
4. ✨Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce.
5. 🥄Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese.
6. 🔥Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.

Cook

1. 🍽️Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.

Serve

1. 🌿Serve warm.