4-Ingredient Chicken Enchilada Casserole

材料

1 pound boneless skinless chicken thighs or breasts

1 (14-ounce) can enchilada sauce

9 (6-inch) corn tortillas

2 cups Mexican mix shredded cheese

Optional garnish: Sour cream and fresh cilantro

手順

Cut the chicken into large pieces of equal size and place into a medium saucepan. Pour the enchilada sauce over the chicken and cook on medium low heat until the chicken is completely cooked, about 20 minutes.

Remove chicken from the sauce to a cutting board and let cool slightly. Shred the meat using two forks; you should have about 2 cups.

Preheat oven to 375 degrees F. Spray a 7 x 11-inch baking dish with cooking spray.

Spoon 1/4 cup enchilada sauce into the bottom of the prepared baking dish. Layer 3 tortillas, overlapping or tearing them to fit. Add 1/3 of the shredded chicken in an even layer and 1/3 of the remaining enchilada sauce. Sprinkle with about 1/3 of the cheese.

Repeat the layers - tortillas, chicken, sauce, cheese - twice more. Bake 30 minutes until the casserole is bubbly and the cheese is melted.

Serve immediately, garnish with sour cream and cilantro if desired.