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  • 3 lbs. boneless skinless chicken breast
  • 1/2 cup chicken broth
  • 18 corn tortillas, medium
  • 3 cups enchilada sauce
  • 5 cups colby and monterey jack cheese, shredded
  • 1 cup onions, diced


  • Preheat oven to 350 degrees.
  • Boil the chicken in broth until done. Drain & chop into small pieces.
  • Spray a 13x9" pan with cooking spray.
  • Dip tortillas in the enchilada sauce one at a time, making sure they are completely covered with sauce.
  • Layer covered tortillas in the bottom of the pan, it should take six.
  • Add a layer of chicken, onion & cheese.
  • You don't want the tortillas to be completely covered with any one of the ingredients but you should put about half of the chicken & onion & about 1/3 of the cheese.
  • Add a another layer of the tortillas dipped in sauce.
  • Press down gently all over the pan.
  • Add the remaining chicken, onion and cheese mixture.
  • Add remaining layer of tortillas dipped in sauce & press down gently again all over the pan.
  • Add the remaining cheese on the top.
  • Bake for 30-45 minutes, until cheese is bubbly, starting to brown and the casserole is hot all the way through

Categories: Mexican 
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