Recipe byThe ZestyPlate Kitchen
A comforting Mexican chicken enchilada casserole: shredded chicken layered with corn tortillas, sauce and melting Monterey Jack, baked until bubbling.
All the flavour of enchiladas without the patience of rolling each one: this casserole layers tortillas, saucy shredded chicken and melting cheese, then bakes it to a bubbling, golden finish. It runs on a short ingredient list, which is part of the appeal on a busy night. Let it settle a few minutes before you cut into it.
Jump to recipe
Prep 15 min
Cook 50 min
Total 65 min
Easy
Scale:
- 14 oz jar Enchilada Sauce
- 3 Cups Shredded Monterey Jack Cheese
- 6 Corn Tortillas
- 2 Chicken Breasts
Tags:
Casserole Cheasy Meat
Preparation
- Cut each chicken breast into about 3 pieces so it cooks faster and put them in a small pot. Pour over the enchilada sauce and cook, covered, on low to medium heat until cooked through, about 20 minutes. There is no need for water, as the chicken cooks in the sauce, but stir occasionally so it doesn't catch.
- Lift out the chicken and shred it with two forks.
- Heat the oven to 375°F.
- Spread about a quarter cup of the leftover sauce over the base of a baking dish. Lay 2 tortillas on top, then a third of the chicken, a third of the remaining sauce, and a third of the cheese. Repeat with 2 more tortillas, chicken, sauce and cheese, then finish with a final layer of whatever is left.
- Bake, uncovered, for 20 to 30 minutes, until bubbly and the cheese has melted and started to brown.
- Serve warm.
Tips from the ZestyPlate Kitchen
- Poach the chicken straight in the enchilada sauce so it stays moist and picks up flavour as it cooks.
- Spread a little sauce across the base of the dish so the bottom tortillas don't stick or dry out.
- Build the layers evenly so every portion gets its share of chicken, sauce and cheese.
- Give it a few minutes' rest after baking; it sets and slices far more neatly that way.
Frequently Asked Questions
Corn are traditional and hold up to the sauce, but flour tortillas work too if you prefer a softer bake.
Yes, it is a handy shortcut. Toss the shredded cooked chicken with the sauce before you layer it up.
Soured cream, avocado, fresh coriander, sliced jalapeños or a squeeze of lime all finish it off nicely.
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