Chicken Layers

Name: Chicken Layers
Ingredients: 4 large boneless chicken breasts (approx 2 cups); 1 (26 ounce) jar thick & chunky salsa; 10 -15 corn tortillas; 8 cups four-cheese Mexican blend cheese (or 32 oz. bag)

4 ingredients

12 steps

Ingredients

4 large boneless chicken breasts (approx 2 cups)
1 (26 ounce) jar thick & chunky salsa
10 -15 corn tortillas
8 cups four-cheese Mexican blend cheese (or 32 oz. bag)

Directions

1

Combine *Chicken and Salsa, bake or crock-pot until cooked.
2

Remove Chicken from juices.
3

(save juices).
4

**Shred Chicken, add approx 1/4-1/2 cp juice to keep chicken from being dry.
5

Spread 1/4 cup of juice into 13x9 pan.
6

Start to Layer: Dip tortilla(s) into leftover juice, place enough tortillas in pan to cover; sprinkle chicken on top, next cheese - continue to the top.
7

The last layer should be cheese.
8

Depending on how 'wet' you like your enchiladas, pour remaining juice on top.
9

Cover with foil bake 350 for 20-30 minuets.
10

Let stand 15 minuets.
11

*Can be prepared frozen; however the cooking time will be longer.
12

**Since the chicken is hot, I use a blender to chop it up.