Chicken Enchilada Casserole

A hearty layered casserole with tender shredded chicken, rich enchilada sauce, corn tortillas, and melted Monterey Jack cheese. Simple to assemble and perfect for a satisfying weeknight dinner.

Ingredients

• shredded Monterey Jack cheese

  ⚖ 674.3 g 💧 709.8 ml 🥛 3 cup
  kcal/г%DV

  Calories

  3216160%

  Protein

  166.6200%

  Total Fat

  267.4200%

  Carbohydrates

  1.90%
• chicken breasts

  ⚖ 480 g 2¾ pcs
  kcal/г%DV

  Calories

  79239%

  Protein

  148.8200%

  Total Fat

  17.322%

  Carbohydrates

  0.00%
• corn tortillas

  ⚖ 240 g 6 pcs
  kcal/г%DV

  Calories

  52326%

  Protein

  13.727%

  Total Fat

  6.88%

  Carbohydrates

  107.038%
• Enchilada sauce

  ⚖ 414 g 💧 402 ml 🥛 1⅔ cup
  kcal/г%DV

  Calories

  1246%

  Protein

  2.65%

  Total Fat

  3.84%

  Carbohydrates

  20.27%

Instructions

• Cut each chicken breast into about 3 pieces so they cook faster, then place them in a small pot. Pour the enchilada sauce over the chicken, cover, and cook on low to medium heat for about 20 minutes, stirring occasionally to prevent sticking, until the chicken is fully cooked through. No water is needed — the chicken braises directly in the sauce. Remove the chicken from the pot and shred it using two forks.
• Preheat the oven to 190°C (375°F). Spread about 60 ml of the remaining enchilada sauce over the bottom of a baking dish. Place 2 corn tortillas in a single layer, then top with one-third of the shredded chicken, one-third of the remaining sauce, and one-third of the cheese (approximately 80 g). Repeat the layers twice more — tortillas, chicken, sauce, cheese — finishing with the remaining cheese on top.
• Bake uncovered for 20–30 minutes, until the casserole is bubbling and the cheese has melted and begun to brown on top. Serve warm.