2lb.cooked boneless skinless chicken breastshredded (from 4 medium or 3 large chicken breasts)
1(4 oz can)diced green chile peppers
½cuppacked minced fresh cilantro (1 oz)
2cupsshredded sharp cheddar
Instructions
Preheat your oven to 400 degrees F. Grease a 2-quart baking dish.
Make the sauce:
Heat the oil in a 12-inch skillet over medium heat. Add the onion and salt and cook, stirring often, until softened, about 5 minutes.
Stir in the garlic, black pepper, chili powder and cumin, and cook for 30 seconds, until fragrant.
Stir in the tomato sauce and water. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
You can strain the sauce if you wish. I usually don't.
Make the casserole:
In a large bowl, combine the shredded chicken, enchilada sauce, chile peppers, cilantro, and 1 cup cheese.
Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese.
Bake, uncovered, until the cheese is melted, about 10 minutes. Serve immediately.
Video
Notes
Instead of making the enchilada sauce from scratch, you can use about 3 cups of store-bought enchilda sauce. You can also use shredded rotisserie chicken in this recipe. I find that I need to buy two of them (unless they are very large) and use abut 1 ½ in this casserole.