Chicken Enchilada Casserole
Enkel

Chicken Enchilada Casserole

Layers of tender shredded chicken nestled between soft corn tortillas, smothered in rich enchilada sauce and melted Monterey Jack cheese that bubbles and browns to golden perfection. This comforting casserole is pure comfort food—saucy, cheesy, and deeply satisfying.

⏱️65 min
🍽️4 portioner
2.5
🇲🇽 Mexikansk🇧🇷 Brasiliansk🍲 Middag🍗 Kyckling

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Cut each chicken breast into 3 pieces. Place in a pot and pour enchilada sauce over. Cover and cook on low to medium heat for about 20 minutes, stirring occasionally, until chicken is cooked through.
  2. 2
    Remove chicken from pot and shred with two forks.
  3. 3
    Preheat oven to 190°C (375°F).
  4. 4
    Spread about 60 ml of enchilada sauce on the bottom of a baking dish. Layer 2 corn tortillas, one-third of the shredded chicken, one-third of the remaining sauce, and one-third of the cheese. Repeat layers twice more, ending with cheese on top.
  5. 5
    Bake uncovered for 20–30 minutes until bubbling and the cheese is melted and beginning to brown.
  6. 6
    Serve warm.