2 skinless, boneless chicken breast - cooked and shredded
bunch of cilantro, finely diced
18 (6 inch) corn tortillas, cut into fourths
1 (28 ounce) can red chile enchilada sauce
1 (16 ounce) shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream
2 teaspoons of taco seasoning - Budget Savvy Diva's has a homemade taco seasoning on the site
pinch of salt
½ teaspoon of pepper
Instructions
Side Note: To get shredded chicken - I boil the chicken for 45 minutes - let the chicken cool then shred the chicken
Preheat oven to 350.
Place 14 ounces of sauce into a 9x13 pan.
Place tortilla triangles over the sauce. With the rest of the tortilla place in a bowl with the rest of the sauce ( it is going to soak much of it up).
In a medium bowl mix - salt, pepper, sour cream, chicken, cilantro, taco seasoning
Top casserole with ½ of chicken mixture.
Top with ½ Cheese
Top with layer of tortillas
Layer with rest of chicken mixture
Layer with ½ amount of the cheese
Cook covered for 45 minutes
I used the broiler for the last 5 minutes to get my final results. Totally optional
Enjoy!
Recipe by Budget Savvy Diva at https://www.budgetsavvydiva.com/2012/04/quick-easy-chicken-enchilada-casserole-recipe/