Chicken enchilada casserole
355 cals, 30p, 28c, 12f (per meal)
8 tortilla, medium (approx 6" dia) (208g)
1 1/2 cup (360g)
1 cup shredded (112g)
3/4 lbs (340g)
1
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.
2
Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken.
3
Preheat oven to 350 F (180 C) and grease a 2-quart baking dish.
4
In a large bowl, mix shredded chicken, half of the enchilada sauce and half of the cheese.
5
Place half of the tortillas at the bottom of the dish and tear/overlap until bottom is covered.
6
Top with about half of the chicken mixture and drizzle a little bit of the enchilada sauce on top.
7
Repeat tortilla/chicken/enchilada sauce layers once more.
8
Cover dish, place in oven, and cook for 30 minutes.
9
Uncover and sprinkle remaining cheese on top and cook for an additional 5-10 minutes.
10
Serve.