Mexican · chicken

Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Yield: 4 servings
Cuisine: Mexican
Ingredients: 14 oz jar Enchilada sauce; 3 Cups shredded Monterey Jack cheese; 6 corn tortillas; 2 chicken breasts

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Enchilada sauce14 oz
Shredded Monterey Jack cheese3 cups
Corn tortillas6
Chicken breasts2

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min

1
Cut each chicken breast in 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 to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
2
Remove chicken from the pot and shred with two forks.
3
Preheat oven to 375 F degrees.

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