When I say easy, I really mean easy. Super easy!
So easy that it is embarrassing.
So easy that I don’t even have a recipe.
The ingredient list for a 9×13 casserole dish:
2 boneless, skinless chicken breast, cubed
salt and pepper
sprinkle of chili powder
4 cups of cheese
1 package of corn tortillas
1 can enchilada sauce
1 can green chilies or 1 can of ro-tel, optional
I say the chilies or ro-tel is optional because I didn’t have any when I made it. Its ok either way.
To start, heat a skillet over medium-high heat and cube up your chicken. Season your chicken with salt and pepper and chili powder and brown chicken in skillet. I would probably add some onion into the pan after the chicken had cooked for a few minutes. That is if I didn’t have a picky eater.
That is about all the”‘cooking” you need to do. Preheat your oven to 350* and let’s start assembling.
Place a single layer of tortilla on top of the sauce. This is a small casserole that I was making for B to take with him for work. I made this one for him and a square one for the rest of the recipe.
Put some more sauce down. I would also add some of the ro-tel now, if I had had it. Sprinkle on some of the chicken. After this layer I started breaking up the chicken to even smaller pieces. I don’t have a picture of it because my hands where all chicken covered and messy.
I always like to finish with just tortilla and cheese. This makes a nice crispy top and looks pretty.
I don’t have a picture of it cooked because the camera battery died. But it looked really good.