Chicken Enchilada Casserole

Ingredients

• 14 oz jar Enchilada sauce
• 3 Cups shredded Monterey Jack cheese
• 6 corn tortillas
• 2 chicken breasts

‍ Instructions

1. Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot
2. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes
3. No water is needed, the chicken will cook in the Enchilada sauce
4. 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
5. Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish
6. I used a longer baking dish, so that I can put 2 corn tortillas across