Spicy Chicken Enchilada Casserole

A layered enchilada casserole with shredded chicken, corn tortillas, enchilada sauce, cheese, and a spicy kick from jalapeños.

Ingredients

• 600 g Boneless, skinless chicken breasts
• 1 jar (about 642mL) Salsa
• 6 Corn tortillas
• 2 cups Shredded cheddar cheese
• 1, minced (remove seeds for less heat) Jalapeños
• as needed Cooking spray
• 1/2 tsp Cumin
• 1/2 tsp Chili powder

Instructions

1. Preheat oven to 375°F (190°C). Spray a 9x13 inch baking dish with cooking spray.
2. Season chicken breasts with cumin and chili powder. Cook chicken breasts by baking, boiling, or poaching until cooked through. Let cool slightly, then shred with two forks.
3. In a bowl, mix shredded chicken with half of the salsa and minced jalapeño.
4. Spread a thin layer of the remaining salsa on the bottom of the baking dish.
5. Dip each tortilla in the salsa to soften, then layer in the baking dish. Alternate layers of tortillas, shredded chicken mixture, and shredded cheese. Repeat layers until all ingredients are used, finishing with a layer of cheese.
6. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until heated through and the cheese is melted and bubbly.
7. Let cool slightly before serving. Garnish with sour cream, avocado slices, or chopped cilantro (optional).

Cuisine: Mexican

Suitability: high protein

Prep Time: 15 mins

Cook Time: 35 mins

Serving Size: 3

Meal Type: dinner