Layered Chicken Enchiladas
A sort of deconstructed enchilada prepared in layers like a lasagna.
Ingredients
- 2 lbs Boneless skinless chicken breasts
- 56 oz Green enchilada sauce two 28 ounce cans
- 24 Corn tortillas
- 2 Celery stalks tops still on
- 1 tbsp Chicken bullion
- 6 cups Shredded Cheese Monterrey Jack, Pepper Jack, and Cheddar are all great options
- Shredded iceberg lettuce
- Sour cream
Instructions
- Boil chicken with celery and bullion for 15 minutes, set aside to cool, then shred.
- Bring enchilada sauce to a simmer in a sauce pan, cover, and reduce heat. Simmer the sauce, stirring occasionally while you boil and shred the chicken.
- Heat olive oil in a frying pan or skillet, add shredded chicken and fry for about 5 minutes. Then add around 2 cups of enchilada sauce to the chicken, cook for an additional 5 minutes.
- Remove chicken and enchilada sauce from heat and start to build the enchilada bake.
- Add enchilada sauce to the bottom of the baking dish. Dip each corn tortilla in the enchilada sauce, then add them to the dish in an overlapping fashion.
- Add a layer of shredded chicken, then a layer of shredded cheese, then add a few additional spoonfuls of sauce.
- Build an additional layer following the previous steps.
- Top the casserole with one last layer of tortillas, spoon over any additional enchilada sauce, then top with more shredded cheese. Top the baking dish with tin foil.
- Preheat the oven to 425 degrees Fahrenheit. Bake the enchiladas covered for 25 minutes, remove foil, bake an additional 10 minutes.
- Remove the dish from the oven and let cool a few minutes before serving.
- Serve in individual squares topped with shredded lettuce and sour cream.