Chicken Enchilada Casserole

Ingredients

Cut each chicken breast into about 3 pieces and put them in a small pot. Pour over the enchilada sauce and cook, covered, over low-to-medium heat until the chicken is cooked through, about 20 minutes — no water needed, and stir now and then so it doesn't stick.
Lift out the chicken and shred it with two forks.
Heat the oven to 375°F.
Spread about ¼ cup of the sauce over the base of a baking dish. Lay down 2 tortillas, then top with a third of the chicken, a third of the remaining sauce, and a third of the cheese. Repeat this twice more, finishing with cheese.
Bake uncovered for 20–30 minutes, until bubbling and the cheese has melted and started to brown.
Serve warm.

Adapted from TheMealDB and rewritten in our own words.