Easy chicken enchilada casserole
Serves: 6 | Preparation time: 20 minutes | Cooking time: 45 minutes
2 Tasman fresh chicken breast fillets, skin removed
440g enchilada sauce
6 medium corn tortillas
2 -3 cups tasty cheese, grated
Use a baking dish that will fit 2 corn tortillas across.
- Cut each chicken breast into 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 heat until chicken is cooked through, about 20 minutes. Stir occasionally to avoid sticking to the bottom.
- Remove chicken from pot and shred with 2 forks.
- Preheat oven to 180ºC.
- Start layering the casserole with 1/4 cup of the leftover sauceover the bottom of a baking dish. Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce. Sprinkle with ⅓ of the cheese and repeat until all 3 layers are complete.
- Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
- Serve warm. Enjoy!