Cheesy chicken enchilada casserole
Joyce Fikri with the St. Louis Dairy Council joins us in the kitchen to show us how to make a cheesy chicken enchilada casserole.
Cheesy Chicken Enchilada Casserole
Cheesy, spicy and delicious, made with only four ingredients and is budget friendly.
2 chicken breasts, boneless and skinless
14 oz enchilada sauce
6 medium corn tortillas
2 to 3 cups Monterey Jack cheese, shredded
Cut each chicken breast into about 3 pieces and put it in a small pot. Pour 1/2 cup enchilada sauce on the chicken breast and cook covered on low to medium heat until chicken is cooked about 20 minutes. Stir occasionally to prevent sticking.
Remove chicken from the pot and shred with two forks.
Preheat oven to 375 F degrees.
Layer ¼ cup of the remaining enchilada sauce over the bottom of a baking dish. Place 2 tortillas on top of the sauce, top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with the last layer with the remaining ingredients, tortillas, chicken, sauce, and cheese.
Bake for 20 to 30 minutes uncovered until bubbly and cheese has melted and started to brown on top.
Makes six servings
- Serve with fruit or vegetable salad and milk for a balanced meal.
- Top with plain Greek yogurt or sour cream chopped tomatoes and cilantro.
- Substitute ground beef or pulled pork for the chicken.
- Substitute Cheddar cheese for the Monterey Jack cheese.
- Make two casseroles and freeze one to use later.