- 14 oz Can Enchilada Sauce
- 2-3 Cups Monterey Jack Cheese Shredded
- Tortillas
- 2 Chicken Breasts
Cut Chicken into 3-4 Pieces and put in small pot pour enchilada sauce over it and cook covered on low until chicken is cooked through. Stir occasionally so Chicken doesn't stick.
Shred chicken with a fork
Preheat oven to 375˚
Layer casserole in this order. sauce in thin layer of casserole dish. Tortillas in flat layer. 1/2 chicken and 1/3 of sauce, sprinkle with cheese repeat from tortillas. End with tortillas, sauced cheese.
Bake for 20-30 uncovered until bubbly and cheese starts to brown.
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