Chicken Enchilada Casserole

Couper each Poulet breast in about 3 pieces, so that it cooks faster and put it in a small pot

Verser Enchilada sauce over it and Cuire covered on low to medium Chauffer until Poulet is cooked through, about 20 minutes

No water is needed, the Poulet will Cuire in the Enchilada sauce

Make sure you Remuer occasionally so that it doesn't stick to the bottom.

Retirer Poulet from the pot and shred with two forks.

Preheat oven to 375 F degrees.

Start layering the casserole

Start with about ¼ Tasse of the leftover Enchilada sauce over the bottom of a baking dish

I used a longer baking dish, so that I can put 2 corn tortillas across

Place 2 tortillas on the bottom, top with ⅓ of the Poulet and ⅓ of the remaining sauce

Sprinkle with ⅓ of the Fromage and repeat starting with 2 more tortillas, then Poulet, sauce, Fromage

Repeat with last layer with the remaining ingredients, tortillas, Poulet, sauce and Fromage.

Cuire au four for 20 to 30 minutes uncovered, until bubbly and Fromage has melted and started to brown on top.

Servir warm.