16 fl oz (473mL)
Boneless skinless chicken breast, raw
12 oz (340g)
Mexican blend cheese
1 cup shredded (112g)
1 1/2 cup (360g)
8 tortilla, medium (approx 6" dia) (208g)
Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.
Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken.
Preheat oven to 350 F (180 C) and grease a 2-quart baking dish.
In a large bowl, mix shredded chicken, half of the enchilada sauce and half of the cheese.
Place half of the tortillas at the bottom of the dish and tear/overlap until bottom is covered.
Top with about half of the chicken mixture and drizzle a little bit of the enchilada sauce on top.
Repeat tortilla/chicken/enchilada sauce layers once more.
Cover dish, place in oven, and cook for 30 minutes.
Uncover and sprinkle remaining cheese on top and cook for an additional 5-10 minutes.