easy chicken enchiladas...

via Jo Cooks

I have one enchilada recipe that takes a bit of time to make so tonight, I'm trying this one by Jo. I'm going to make a few changes, however, like cooking the chicken in water with some salt and garlic and onions.  Also, I'll heat the sauce and add one or two chilpotle peppers in adobo sauce for a bit of a smoky flavor and the cheese will be Queso Chihuahua.

Easy Chicken Enchilada Casserole via Jo Cooks

Prep time:  20 mins

Cook time:  45 mins

Total time:  1 hour 5 mins

Author: Jo

Serves: 6

Ingredients

• 1 14 oz jar Enchilada sauce
• 2 to 3 cups shredded Monterey Jack cheese, shredded
• 6 corn tortillas, 6 inch each
• 2 chicken breasts

 

Instructions

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.
4. Start layering the casserole. Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce. Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
5. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
6. Serve warm.

Nutrition Information

Calories: 454 Fat: 17.9 g Saturated fat: 8.9 g Carbohydrates: 53.8 g Sugar: 0.8 g Sodium: 284 mg Fiber: 19 g Protein: 31.9 g Cholesterol: 77 mg

Recipe by Jo Cooks at http://www.jocooks.com/main-courses/poultry-main-courses/easy-chicken-enchilada-casserole/