Ingredients

• 2 chicken breasts, boneless and skinless + a few tenderloins
• 2 - 14 oz cans of red mild enchilada sauce
• 1/2 can of chopped Mexican tomatoes and chills
• 6 - medium corn tortillas
• 2-3-4 cups Mexican cheese, shredded
• 1 green onion, chopped for top

Directions

1. Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour enchilada sauce over it (1 can) and 1/2 can of the tomatoes/chilis. Cook on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the sauce. Make sure you stir occasionally so that it doesn’t stick to the bottom.

2. Remove chicken from the pot and shred with two forks.

3. Preheat oven to 375 degrees.

4. If you are serving later, make the recipe, cover in frig until ready to bake.

5. Start layering the casserole. Start with about 1/4 cup or more of the sauce over the bottom of a baking dish. I used my large oblong casserole dish with cover. Put 2 corn tortillas across bottom. top with 1/3 of the chicken mixture, and 1/3 of the remaining sauce, cheese. Repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the reaming ingredients, tortillas, chicken, sauce and cheese.

6. Bake for 20 minutes uncovered, until bubbly and cheese has melted and started to brown on top.

7. Serve warm.

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