Easy Chicken Enchilada Casserole Note: I added a 540ml / 10 oz. can of black beans (drained), divided into thirds with the chicken layers. I also used chicken thighs and legs instead of the breasts. Option: serve with chopped tomates & onions, shredded lettuce and sour cream for toppings.
Edited by watermelon wendy on March 11, 2017, 10:04 am
4 ingredients is all it takes to make this popular Mexican dish. It's cheesy, it's spicy, it's sinfully delicious.
Author: Joanna Cismaru
• 2 chicken breasts, boneless and skinless
• 14 oz Enchilada sauce (I used two 296ml (10oz.) cans)
• 9 medium corn tortillas
• 2 to 3 cups Monterey Jack cheese shredded
1.Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. 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.
3.Preheat oven to 375 F degrees.
4.Start layering the casserole. Start with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish 9 x 13, so used 3 corn tortillas for each layer. I cut one in half, and placed each half on the end with the flat edge against the dish; the other I placed in the centre. The third, I cut into quarters and covered the empty spaces. Top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 3 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
5.Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
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Easy Chicken Enchilada Casserole
Note: I added a 540ml / 10 oz. can of black beans (drained), divided into thirds with the chicken layers. I also used chicken thighs and legs instead of the breasts.
Option: serve with chopped tomates & onions, shredded lettuce and sour cream for toppings.