This is a simple Mexican-inspired chicken casserole. It features layers of corn tortillas, shredded chicken, enchilada sauce, and melted Monterey Jack cheese. It's a comforting and flavorful dish.
Cut each chicken breast into about 3 pieces to help it cook faster.2. Place the cut chicken pieces into a small pot.3. Pour the entire 14 oz jar of enchilada sauce over the chicken in the pot.4. Cover the pot with a lid.5. Cook the chicken and sauce on low to medium heat for about 20 minutes.6. Stir the contents occasionally to prevent sticking. No extra water is needed; the chicken will cook in the sauce.7. Once the chicken is cooked through, carefully remove it from the pot. Leave the sauce in the pot.8. Use two forks to shred the cooked chicken into smaller pieces. Set the shredded chicken aside.9. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).10. Pour about 1/4 cup of the remaining enchilada sauce from the pot onto the bottom of a baking dish. Spread it evenly.11. Place 2 corn tortillas over the sauce at the bottom of the baking dish.12. Spread one-third (1/3) of the shredded chicken over the tortillas.13. Drizzle one-third (1/3) of the remaining enchilada sauce over the chicken.14. Sprinkle one-third (1/3) of the Monterey Jack cheese over the sauce and chicken.15. Repeat the layering process two more times: Place 2 more corn tortillas, then spread another one-third of the shredded chicken, drizzle another one-third of the remaining enchilada sauce, and sprinkle another one-third of the Monterey Jack cheese.16. For the final top layer, place the last 2 corn tortillas. Spread the remaining shredded chicken, drizzle the remaining enchilada sauce, and sprinkle the remaining Monterey Jack cheese on top.17. Place the baking dish into the preheated oven.18. Bake uncovered for 20 to 30 minutes.19. The casserole is ready when it is bubbly and the cheese on top has melted and started to turn golden brown.20. Carefully remove the casserole from the oven.21. Serve warm.