4 Ingredient Chicken Enchilada Casserole
A quick, comforting layered casserole of shredded chicken, enchilada sauce, corn tortillas, and melted Monterey Jack cheese.
Equipment
- 8x8 inch Baking Dish
- small pot with lid
- Two forks
- Measuring cup
Ingredients
- 1 pound chicken breasts boneless, skinless (about 2 large)
- 14 ounces enchilada sauce
- 6 medium corn tortillas
- 3 cups Monterey Jack cheese shredded
Instructions
- Cut each chicken breast into about 3 pieces so it cooks faster.
- Place the chicken pieces in a small pot and pour all of the enchilada sauce over them; cover and simmer over low–medium heat, stirring occasionally, until the chicken is cooked through, about 20 minutes.
- Remove the cooked chicken and shred it with two forks; reserve the sauce left in the pot.
- Preheat the oven to 375°F (190°C).
- Spoon about 1/4 cup of the reserved enchilada sauce over the bottom of an 8×8-inch baking dish.
- Place 2 corn tortillas on the bottom of the dish, cutting them to fit if needed.
- Top the tortillas with one third of the shredded chicken, one third of the remaining sauce, and one third of the shredded cheese.
- Repeat the layers two more times (2 tortillas, chicken, sauce, cheese) to create three total layers, ending with cheese on top.
- Bake the casserole uncovered in the preheated oven for 20 to 30 minutes, until bubbly and the cheese is melted and lightly browned.
- Let the casserole rest briefly, then garnish with chopped green onions or cilantro if desired and serve warm.
Notes
- Cut chicken into chunks so it cooks faster and more evenly.
- No water is needed; the chicken will cook in the enchilada sauce.
- Use an enchilada sauce you like, since it flavors the whole dish.
- Corn tortillas hold their shape better; flour tortillas will be softer.
- Rotisserie chicken can be used to skip the stovetop cooking step.
- Assembled casserole can be refrigerated up to 24 hours before baking.