1 14 oz jar or can Enchilada sauce
2 to 3 cups shredded Monterey Jack cheese, shredded
6 corn tortillas, 6 inch each
2 chicken breastsMethod
Cut each chicken breast in smaller pieces, so that it cooks faster. Put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat for approximately 20 minutes. No water – the chicken will cook in the Enchilada sauce. Stir occasionally so that it doesn’t stick to the bottom.
Remove chicken from the pot and shred with two forks.
Preheat oven to 375 F degrees.
Layer the casserole starting with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. Place 2 tortillas on the bottom, top with 1/3 of the chicken and ⅓ of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients.
Bake for 20 to 30 minutes uncovered, until cheese has melted and started to brown on top.