1 lb boneless skinless chicken breasts
4 – 8 inch flour tortillas
2 – 10 oz cans enchilada sauce
3 cups shredded Mexican blend cheese, divided
Salt and pepperInstructions
Preheat the oven to 350 degrees.
Cut the chicken breasts into 2 inch strips to make cooking quicker. Add them to a 12 inch cast iron skillet, then season with salt and pepper.
Cook over medium heat, flipping every so often, until fully cooked all the way through.
Remove chicken from the skillet, and shred the meat.
Return shredded chicken to the skillet.
Cut the tortilla into 1 inch strips, then cut into thirds. Add tortillas to skillet.
Pour enchilada sauce in.
Add 2 cups of the cheese.
Sprinkle it with a little bit of salt and pepper.
Stir everything up, then top with remaining cheddar cheese.
Bake for 30 minutes, or until the cheese is melted and bubbly.
Serve hot, and enjoy!
Chicken Enchilada Casserole
