Easy chicken enchilada casserole

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.

  1. 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.
  2. Remove chicken from pot and shred with 2 forks.
  3. Preheat oven to 180ºC.
  4. 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.
  5. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
  6. Serve warm. Enjoy!

Results may vary.