Anyone Can Cook: Easy Chicken Enchilada Casserole

Are you the girl whose kitchen is notoriously clean…because you literally never cook? Maybe you flunked Home Ec while simultaneously almost setting your high school on fire, but that doesn’t mean you’re sentenced to a life where the Chinese takeout place knows your order by heart. These recipes are so easy that anyone can make them. Pretty soon you’ll be fooling everyone into thinking that you’re a chef.
Mexican food is my ultimate weakness! One of my favorite Mexican dishes would have to be chicken enchiladas – they’re so cheesy and delicious. This four-ingredient recipe is extremely easy to make and the ingredients are super cheap. Who wouldn’t love this spicy dish? Cheese just makes everything better. The smell alone of this dish is  amazing! It’s tailor made for all those lazy cooks out there who are dying to try something new.
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1 casserole dish
1 14 oz jar or can Enchilada sauce
2 to 3 cups shredded Monterey Jack cheese, shredded
6 corn tortillas, 6 inch each
2 chicken breasts


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.
Remove chicken from the pot and shred with two forks.
Preheat oven to 375 F degrees.
Start layering the casserole in the dish. 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.
Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
Serve warm.
[Image & Recipe via Jo Cooks]

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