Chicken Enchilada Casserole Recipe

Cut each chicken breast into about 3 pieces, which helps them cook faster, and place them in a small pot. Pour the enchilada sauce over the chicken.

Cook covered over low to medium heat until the chicken is cooked through, about 20 minutes. The chicken will cook entirely in the sauce; just stir occasionally to keep it from sticking to the bottom.

Start building the casserole by spreading about ¼ cup of the leftover enchilada sauce across the bottom of a baking dish. If you have a longer dish, you might be able to fit 2 corn tortillas across.

Place 2 tortillas on the bottom, then top with ⅓ of the shredded chicken, ⅓ of the remaining sauce, and ⅓ of the cheese. Repeat this layering process two more times, using 2 tortillas, chicken, sauce, and cheese for each layer, finishing with the last of the ingredients.