5 Ingredient Chicken Enchilada Lasagna

I tried this recipe out the other day and it was so yummy! Devin couldn't get over the fact that I had made it and not gotten it from some Mexican restaurant. He said it was his favorite meal I had ever made him. And that's what I call a kitchen success! I wish I had pictures but Devin ate it all so quickly I didn't get a chance to take any.

Ingredients:

• Two 10 oz. jars of medium red enchilada sauce (I used Old el Paso)
• 4 cups mexican style blend shredded cheese (I get mine from Costco)
• 8 small corn tortillas
• 2 chicken breasts
• 2 small cans of green chiles

Directions:

Cut each chicken breast into smaller strips (so that it cooks faster) and put them in a small pot. Pour the enchilada sauce over them, stir in the two cans of green chiles, and cook on low to medium high until they are cooked through, about 20 minutes. No water is needed. Stir occassionally.  

Remove chicken and shred. Preheat the oven to 375 F degrees. Spray your glass or metal baking dish with Pam, and then start layering. Put 4 corn tortillas on the bottom of your baking dish, pour a layer of of enchilada sauce over them, spread 1/3 of the chicken on top, add 1/3 of the cheese, and start over again with another layer starting with the corn tortillas. End with a thick layer of cheese on top. Bake for 20-30 minutes uncovered until the cheese has melted and is bubbly on top. Serve warm and enjoy!