2 package s (8 oz. each) or 1 (16 oz.) package Kraft Shredded Mexican Cheese
1 container sour cream (optional)
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Let's Make It
Boil the chicken breasts in water with a little bit of salt and garlic for flavor until chicken is cooked and tender. Preheat oven to 350°F or 375°F depending on dish used. Let chicken cool for a few minutes and then shred. Once the chicken is shredded place it in a bowl.
Get 3 quart rectangular dish and spread enchilada sauce on the bottom. Then place four or 5 tortillas on bottom so that it is covered (like making lasagna). After placing layer of tortillas add another layer of enchilada sauce, coating tortillas. Then add chicken to make the first layer. Add second layer of tortillas, then coat with enchilada sauce. After coating add cheese to make a cheese layer. Continue to make layers of cheese and then chicken until desired number of layers. After creating last layer, cover with another layer of tortillas, coat with sauce and add cheese on top (once again similar to lasagna).
Cook in on oven for 25-30 minutes or until top layer of cheese looks melted and bubbly. Remove let cool for 5 minutes and enjoy! Garnish with sour cream on top if you desire or on the side.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.