Chicken Enchilada Casserole
A succulent Mexican casserole with tender braised chicken, corn tortillas, and melted cheese — a true feast of flavors for your table.
Ingredients
- 392 g Enchilada sauce
- 3 cup Monterey Jack cheese, shredded
- 6 pcs Corn tortillas
- 2 pcs Chicken breast fillets
Instructions
- Cut each chicken breast fillet into 3 pieces — this will help it cook faster. Place the chicken in a small saucepan, pour the enchilada sauce over it, and braise covered over medium heat for about 20 minutes until the meat is completely cooked through. No water is needed — the chicken simmers directly in the sauce. Stir occasionally to prevent anything from sticking.
- Remove the chicken from the saucepan and shred it using two forks. Reserve the sauce remaining in the saucepan — it will be used as a layer.
- Preheat the oven to 190°C (375°F). Pour about 60 ml (¼ cup) of enchilada sauce into the bottom of a baking dish. Arrange 2 tortillas, then distribute ⅓ of the chicken on top, drizzle with ⅓ of the sauce, and sprinkle with ⅓ of the cheese. Repeat the layers two more times: tortillas → chicken → sauce → cheese. The final layer should end with cheese.
- Bake the casserole uncovered for 20–30 minutes until the cheese melts, begins to bubble, and is lightly browned on top.
- Remove from the oven and let it rest for a couple of minutes. Serve hot.