Instruction

• 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 and cook covered on low to medium heat until chicken is cooked through, about 20 minutes
• No water is needed, the chicken will cook in the Enchilada sauce
• 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
• Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish
• I used a longer baking dish, so that I can put 2 corn tortillas across
• Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce
• Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese
• Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese
• Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top
• Serve warm