Chicken Enchilada Casserole

Instructions

1- Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot.

2- Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes.

3- No water is needed, the chicken will cook in the Enchilada sauce.

4- Make sure you stir occasionally so that it doesn't stick to the bottom.

5- Remove chicken from the pot and shred with two forks.

6- Preheat oven to 375 F degrees.

7- Start layering the casserole.

8- Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish.

9- I used a longer baking dish, so that I can put 2 corn tortillas across.

10- Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce.

11- Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese.

12- Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.

13- Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.

14- Serve warm.